Dense Cocoa Cake
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
2951
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,951 cal. | (141 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 191 g | (165 %) | ||
| Carbohydrates | 263 g | (175 %) | ||
| Sugar added | 159 g | (636 %) | ||
| Roughage | 17.5 g | (58 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 22.4 mg | (187 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 71.8 μg | (160 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 2,115 mg | (53 %) | ||
| Calcium | 372 mg | (37 %) | ||
| Magnesium | 327 mg | (109 %) | ||
| Iron | 20.2 mg | (135 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 94.6 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 733 mg | |||
| Complete sugar | 170 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- ½ cup butter
- 3 ozs Dark chocolate (60% cocoa solids)
- ½ cup caster sugar
- 1 cup all-purpose flour (heaped)
- ¼ tsp baking soda
- ¼ tsp Baking powder
- ½ cup Sour cream
- 2 eggs
- 1 tsp vanilla extract
- ½ cup chopped, roasted Hazelnuts
- To decorate
- 2 Tbsps chopped, roasted Hazelnuts
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease and flour a 21cm x 11cm|8" x 5" loaf tin.
2.
Melt the butter and chocolate in a large heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir until the chocolate is completely melted. Add the sugar and mix well.
3.
Sift in the flour, bicarbonate of soda and baking powder and stir until blended. Stir in the soured cream.
4.
Beat in the eggs one at a time, then stir in the vanilla. Gently fold in the ground hazelnuts.
5.
Spooon into the tin and smooth the top. Bake for 40-50 minutes until cooked though. A skewer inserted into the cake should come out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
Sprinkle the chopped hazelnuts on top of the cake.
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