Good Mood Recipe

Dark Chocolate Raspberry Cake

0
Average: 0 (0 votes)
(0 votes)
Dark Chocolate Raspberry Cake
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 5 min.
Ready in
Calories:
495
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie495 cal.(24 %)
Protein9.39 g(10 %)
Fat36.28 g(31 %)
Carbohydrates42.49 g(28 %)
Sugar added14.8 g(59 %)
Roughage0.45 g(2 %)
Vitamin A183.11 mg(22,889 %)
Vitamin D0.91 μg(5 %)
Vitamin E3.65 mg(30 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.21 mg(19 %)
Niacin0.7 mg(6 %)
Vitamin B₆0.01 mg(1 %)
Folate20.51 μg(7 %)
Pantothenic acid0.09 mg(2 %)
Biotin2.73 μg(6 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C0.03 mg(0 %)
Potassium152.08 mg(4 %)
Calcium32.51 mg(3 %)
Magnesium40.72 mg(14 %)
Iron3.56 mg(24 %)
Iodine27.08 μg(14 %)
Zinc0.58 mg(7 %)
Saturated fatty acids20.99 g
Cholesterol114.32 mg

Ingredients

for
1
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
How healthy are the main ingredients?
sugaralmondWhipped creamalmondeggRaspberry

Preparation steps

1.

Butter springform pan and sprinkle with almonds, keep in a cool place.

2.
Preheat the oven to 180 ° C convection.
3.

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.

4.

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.

5.

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.

6.

Decorate cake with raspberries and chocolate. Serve.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks