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Dark Chocolate Loaf Cake with Ginger Toppings

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Dark Chocolate Loaf Cake with Ginger Toppings
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
274
calories
Calories
0
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Nutritional values

1 square contains
(Percentage of daily recommendation)
Calorie274 kcal(13 %)
Protein4.25 g(4 %)
Fat8.9 g(8 %)
Carbohydrates45.06 g(30 %)
Sugar added24.96 g(100 %)
Roughage0.32 g(1 %)
Vitamin A76.37 mg(9,546 %)
Vitamin D0.53 μg(3 %)
Vitamin E1.51 mg(13 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.46 mg(12 %)
Vitamin B₆0.02 mg(1 %)
Folate44.38 μg(15 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.17 μg(0 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C0.76 mg(1 %)
Potassium93.55 mg(2 %)
Calcium77.49 mg(8 %)
Magnesium19.68 mg(7 %)
Iron1.98 mg(13 %)
Iodine16 μg(8 %)
Zinc0.33 mg(4 %)
Saturated fatty acids4.85 g
Cholesterol57.96 mg
Author of this recipe:

Ingredients

for
15
For the cake
2 ounces
Dark chocolate (60% cocoa solids)
0.333 cup
4 tablespoons
plain Yogurt
4
1 cup
2 cups
¼ cup
3 teaspoons
ground ginger
1 pinch
ground Cloves
1 teaspoon
For the icing
2 cups
2 tablespoons
To decorate
2 pieces
stem ginger (in syrup)
½ cup

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm| 9" square baking tin and line the base with non-stick baking paper.
2.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly. Stir in the yoghurt.
3.
Whisk together the eggs and molasses sugar until smooth.
4.
Pour the chocolate mixture into the egg mixture and beat well.
5.
Sift the flour, cocoa powder and spices into a mixing bowl and make a well in the centre.
6.
Pour in the chocolate mixture and stir until combined.
7.
Pour into the baking tin and smooth the top. Bake for about 45 minutes until firm to the touch.
8.
Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
9.
For the icing: sift the icing sugar into a bowl and beat in enough lemon juice to make a smooth thick icing.
10.
Spread the icing on top of the cake and scatter over the stem ginger pieces and chocolate chips. Leave to set and cut into squares to serve.