Fruity Chocolate Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,040 cal. | (240 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 292 g | (252 %) | ||
| Carbohydrates | 513 g | (342 %) | ||
| Sugar added | 322 g | (1,288 %) | ||
| Roughage | 40.3 g | (134 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 10.9 μg | (55 %) | ||
| Vitamin E | 16.7 mg | (139 %) | ||
| Vitamin K | 66.9 μg | (112 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 405 μg | (135 %) | ||
| Pantothenic acid | 8.8 mg | (147 %) | ||
| Biotin | 112.4 μg | (250 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 4,627 mg | (116 %) | ||
| Calcium | 975 mg | (98 %) | ||
| Magnesium | 744 mg | (248 %) | ||
| Iron | 46 mg | (307 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 18.3 mg | (229 %) | ||
| Saturated fatty acids | 171.5 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 1,501 mg | |||
| Complete sugar | 376 g |
Ingredients
- Ingredients
- 2 pomegranates
- 200 grams Raspberries
- softened butter (for greasing)
- 200 grams Dark couverture chocolate
- 200 grams butter
- 175 grams sugar
- 4 eggs
- 60 grams Sour cream
- 200 grams Oatmeal
- 1 tsp Baking powder
- 150 milliliters Whipped cream
- mint (for garnish)
- powdered sugar (for dusting)
Preparation steps
Cut pomegranates in half and separate kernels with a spoon. Rinse raspberries and pat dry. Set aside half the kernels and raspberries.
Preheat the oven to 180°C (approximately 350°F). Grease a baking pan with butter.
Coarsely chop chocolate and melt with butter over a double boiler. Let cool slightly. Beat eggs and sugar until creamy and fold into cooled chocolate. Stir in sour cream. Combine flour and baking powder, then stir into batter. Fold raspberries and pomegranate kernels into batter and pour into baking pan. Bake for about 40 minutes.
Remove cake from oven and let cool.
Beat cream until stiff. Slice cake and plate. Garnish each piece with cream, remaining raspberries, remaining pomegranate kernels and mint. Dust with powdered sugar and serve.
