Cocoa Sponge Shells

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Cocoa Sponge Shells
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Health Score:
Health Score
5,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
171
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie171 kcal(8 %)
Protein2.89 g(3 %)
Fat10.92 g(9 %)
Carbohydrates16.64 g(11 %)
Sugar added9.78 g(39 %)
Roughage1.26 g(4 %)
Vitamin A66.67 mg(8,334 %)
Vitamin D0 μg(0 %)
Vitamin E1.62 mg(14 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.02 mg(1 %)
Folate10.35 μg(3 %)
Pantothenic acid0.06 mg(1 %)
Biotin4.46 μg(10 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C0.57 mg(1 %)
Potassium72.41 mg(2 %)
Calcium19.55 mg(2 %)
Magnesium18.53 mg(6 %)
Iron1 mg(7 %)
Iodine4.59 μg(2 %)
Zinc0.23 mg(3 %)
Saturated fatty acids5.02 g
Cholesterol20.35 mg
Author of this recipe:

Ingredients

for
12
Ingredients
½ cup
0.333 cup
¼ cup
unsweetened cocoa powder
½ cup
ground almonds
1 cup
3
1
Apple (peeled, cored and chopped)
How healthy are the main ingredients?
almondApple
Product recommendation
Suggested variation; Chocolate and pear Madeleines Replace the apple with chopped pear.

Preparation steps

1.
Heat the butter until it foams and starts to smell nutty, then leave to cool.
2.
Combine the flour, cocoa, ground almonds and icing sugar in a bowl and whisk in the eggs whites. Pour the cooled butter through a sieve into the bowl and whisk into the mixture until evenly mixed. Fold in the apple pieces then leave the cake mixture to rest in the fridge for an hour.
3.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and oil and flour a 12-hole Madeleine mould.
4.
Spoon the mixture into the moulds, then transfer the tin to the oven and bake for 10 – 15 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack to cool for 5 minutes before serving.