Gooey Chocolate and Nut Squares

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Gooey Chocolate and Nut Squares
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
574
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie574 kcal(27 %)
Protein10.67 g(11 %)
Fat36.43 g(31 %)
Carbohydrates46.54 g(31 %)
Sugar added23.05 g(92 %)
Roughage1.18 g(4 %)
Vitamin A253.56 mg(31,695 %)
Vitamin D1.41 μg(7 %)
Vitamin E4.42 mg(37 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.23 mg(21 %)
Niacin2.59 mg(22 %)
Vitamin B₆0.06 mg(4 %)
Folate40.88 μg(14 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.92 μg(31 %)
Vitamin C0.03 mg(0 %)
Potassium207.12 mg(5 %)
Calcium28.11 mg(3 %)
Magnesium59.53 mg(20 %)
Iron3.52 mg(23 %)
Iodine42.17 μg(21 %)
Zinc0.96 mg(12 %)
Saturated fatty acids18.76 g
Cholesterol163.52 mg
Author of this recipe:

Ingredients

for
1
For the cake
1 cup
1 ½ cups
8
eggs (separated)
5 ounces
dark bittersweet chocolate (70% cocoa solids; melted)
½ cup
1.333 cups
0.333 cup
chopped, unsalted Peanuts
4 tablespoons
For the topping
7 ounces
plain Dark chocolate (70% cocoa solids)
¼ cup
cream (30% fat)
½ cup
chopped, unsalted Peanuts
How healthy are the main ingredients?
eggsugar
Preparation

Kitchen utensils

1 Non-stick pan mit Deckel, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spatula, 1 Egg piercer, 1 Small pot, 1 flache Bowl, 1 Citrus juicer, 1 Teaspoon, 1 Small bowl

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a 20 x 30 cm|8" x 12" baking tin with non-stick baking paper.
2.
Beat the butter with the icing sugar in a mixing bowl until light and fluffy. Gradually beat in the egg yolks and melted chocolate until smooth.
3.
Whisk the egg whites with the sugar until they form stiff peaks, then carefully fold into the chocolate mixture.
4.
Mix the flour with the ground peanuts and cocoa and fold in until blended.
5.
Spread the mixture into the tin and bake for 35-40 minutes (test to see if it is done by inserting a wooden cocktail stick, which should come out clean). Cool in the tin.
6.
For the topping: heat the cream in a pan with the chocolate and stir until melted. Cool slightly then spread on top of the cake. Scatter with peanuts. Cut into pieces when the icing has set.