Fudge Cake with Vanilla Pudding

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Fudge Cake with Vanilla Pudding
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Health Score:
4,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 17 h. 40 min.
Ready in
Calories:
3329
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie3,329 kcal(159 %)
Protein47.4 g(48 %)
Fat250.17 g(216 %)
Carbohydrates250.07 g(167 %)
Sugar added16.79 g(67 %)
Roughage0.07 g(0 %)
Vitamin A542.12 mg(67,765 %)
Vitamin D2.1 μg(11 %)
Vitamin E3.34 mg(28 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.71 mg(65 %)
Niacin4.76 mg(40 %)
Vitamin B₆0.2 mg(14 %)
Folate16.14 μg(5 %)
Pantothenic acid2.2 mg(37 %)
Biotin3.44 μg(8 %)
Vitamin B₁₂1.99 μg(66 %)
Vitamin C0.45 mg(0 %)
Potassium2,649.01 mg(66 %)
Calcium518.17 mg(52 %)
Magnesium741.03 mg(247 %)
Iron44.15 mg(294 %)
Iodine41.01 μg(21 %)
Zinc11.88 mg(149 %)
Saturated fatty acids151.5 g
Cholesterol198.2 mg

Ingredients

for
1
For the fudge cake
200 milliliters
200 grams
dark Couverture (50% cocoa)
200 grams
2 centiliters
100 grams
soft Butter
180 grams
12
For the vanilla pudding
500 milliliters
30 grams
1
50 grams
150 grams
80 milliliters
1 tablespoon
liquid Honey

Preparation steps

1.

For the cake, chop both chocolates and place in a bowl. Boil the cream, pour over the chopped chocolate and let melt while gently stirring. Gradually stir in the cognac. Let the mixture cool for at least 5 hours. Cut the butter into small pieces and gradually stir into the chocolate cream.

2.

Line a loaf pan with foil and then cover the bottom with shortbread cookies. Also form a 3 cm (approximately 1 inch) high edge with the shortbread cookies and fill with the chocolate cream mixture. Top with the chocolate squares, press down lightly and put in the refrigerator overnight.

3.

For the vanilla pudding, mix 5 tablespoons of milk with the cornstarch until smooth. Halve the vanilla pod lengthwise and bring it and the remaining milk and the sugar to a boil in a pot. Remove the pod and stir in the cornstarch mixture. Let it briefly foam up, pour it into a bowl and let cool.

4.

Chop the chocolate and melt with the cream and the honey over hot, not boiling, water. Remove from heat and let cool slightly. Then add in the vanilla pudding and gently drag a spoon through so that a marble pattern is created, as desired.

5.

Remove the fudge cake, cut into slices and serve with the pudding on the side.

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