Glazed Chocolate Tart with Berry Border
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
520
calories
Calories
Nutritional values
1 slice contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 28 g | (112 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ½ cup butter (cubed)
- 1 cup plain Dark chocolate (chopped)
- 6 eggs (separated)
- 1 ½ cups Almond flour
- 0.333 cup superfine caster sugar
- For the ganache
- 1.333 cups plain Dark chocolate (chopped)
- ⅞ cup double cream (48% fat)
- 2 Tbsps butter
- 12 Strawberries (sliced)
Preparation steps
1.
Preheat the oven to 170°C | 325F | gas 3. Grease and line a 20cm|7" springform cake tin. Put the butter and chocolate into a bowl over a pan of hot, but not boiling water. When melted stir and then remove from the heat and cool for 5 minutes.
2.
Stir the egg yolks and ground almonds into the melted chocolate. In a separate bowl whisk the egg whites to soft peaks. Gradually whisk in the sugar. Whisk until thick and shiny. Fold a couple of spoonfuls of the meringue into the chocolate mixture to loosen it. Then gently fold in the remaining meringue.
3.
Spoon into the prepared tin. Bake in the oven for 30–35 minutes until risen and just firm. Cool in the tin. The mixture will crack slightly and sink on cooling.
4.
Remove the torte from the tin and peel off the paper. To make the ganache put the chocolate into a bowl. Heat the cream almost to boiling and then pour over the chocolate. Stir well and when smooth, stir in the butter. Stir until glossy and smooth. Leave to cool for a minute or two to thicken. Spread over the top and sides of the torte. Arrange slices of strawberries around the base of the torte.
