Dark Chocolate Raspberry Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 9.39 g | (10 %) | ||
| Fat | 36.28 g | (31 %) | ||
| Carbohydrates | 42.49 g | (28 %) | ||
| Sugar added | 14.8 g | (59 %) | ||
| Roughage | 0.45 g | (2 %) |
| Vitamin A | 183.11 mg | (22,889 %) | ||
| Vitamin D | 0.91 μg | (5 %) | ||
| Vitamin E | 3.65 mg | (30 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 20.51 μg | (7 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 2.73 μg | (6 %) | ||
| Vitamin B₁₂ | 0.62 μg | (21 %) | ||
| Vitamin C | 0.03 mg | (0 %) | ||
| Potassium | 152.08 mg | (4 %) | ||
| Calcium | 32.51 mg | (3 %) | ||
| Magnesium | 40.72 mg | (14 %) | ||
| Iron | 3.56 mg | (24 %) | ||
| Iodine | 27.08 μg | (14 %) | ||
| Zinc | 0.58 mg | (7 %) | ||
| Saturated fatty acids | 20.99 g | |||
| Cholesterol | 114.32 mg |
Ingredients
- For the dough
- soft butter (for pan)
- ground almonds (for pan)
- 150 grams Dark chocolate
- 150 grams soft butter
- 100 grams powdered sugar
- 6 eggs
- 80 grams sugar
- 100 grams Pastry flour
- 50 grams ground almonds
- For the filling
- 150 grams Raspberry jam
- For the topping
- 300 grams Dark couverture chocolate
- 50 milliliters Whipped cream
- 30 grams butter
- For garnishing
- Raspberries
- Chocolate decoration
Preparation steps
Butter springform pan and sprinkle with almonds, keep in a cool place.
For the dough: chop chocolate coarsely and melt over hot water bath, let cool slightly. Beat butter and powdered sugar until fluffy. Separate eggs. Gradually add egg yolks and melted chocolate into butter. Beat egg whites with sugar until stiff, carefully fold into chocolate mixture. Combine flour with almonds and fold into chocolate mixture as well. Pour batter into springform pan and bake in preheated oven at 180°C (approximately 350°F) for 40-45 minutes. Cool and remove from mold.
For the filling: heat raspberry jam and strain through a sieve. Cut cake horizontally into two parts and spread bottom half with raspberry jam. Replace top half of the cake.
For the topping: chop chocolate and melt over a hot water bath. Add cream and butter into chocolate and mix well. Place cake onto a wire rack and pour liquid chocolate over it. Smooth cake on the top and edges. Let cake cool for 1 hour.
Decorate cake with raspberries and chocolate. Serve.
