Individual Choco Puddings

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Individual Choco Puddings
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Health Score:
4,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
519
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie519 kcal(25 %)
Protein7.84 g(8 %)
Fat32.63 g(28 %)
Carbohydrates33.21 g(22 %)
Sugar added12.92 g(52 %)
Roughage0.33 g(1 %)
Vitamin A198.37 mg(24,796 %)
Vitamin D1.12 μg(6 %)
Vitamin E2.91 mg(24 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.2 mg(18 %)
Niacin0.76 mg(6 %)
Vitamin B₆0.01 mg(1 %)
Folate35.5 μg(12 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.18 μg(0 %)
Vitamin B₁₂0.69 μg(23 %)
Vitamin C0.83 mg(1 %)
Potassium39.25 mg(1 %)
Calcium21.32 mg(2 %)
Magnesium5.16 mg(2 %)
Iron2.57 mg(17 %)
Iodine31.12 μg(16 %)
Zinc0.18 mg(2 %)
Saturated fatty acids17.65 g
Cholesterol123.97 mg

Ingredients

for
12
For the Batter
1 cup semi-sweet chocolate (70% cocoa, roughly chopped)
cup softened butter
¾ cup powdered sugar
6 eggs (separated)
0.333 cup sugar
¾ cup all-purpose flour
½ cup ground Walnut
For the Filling
0.333 cup Apricot jelly (warmed)
For the Frosting
1 ⅔ cups semi-sweet chocolate (70% cocoa, broken up)
1 cup Milk chocolate (25% cocoa, broken up)
Also
butter
flour
cup cream (30% fat)
Fruit (of your choice)
How healthy are the main ingredients?
sugarWalnutegg

Preparation steps

1.
Heat the oven to 180C/ 160C fan/ 350F/ gas 4.
2.
Grease 12 large muffin pans and dust with flour.
3.
To make the cake batter, melt the chocolate over simmering water.
4.
Cream together the butter and confectioners’ (icing) sugar and stir in the egg yolks and chocolate little by little.
5.
Beat the egg whites and sugar until stiff and fold carefully into the chocolate mixture.
6.
Mix together the flour and walnuts and fold into the mixture.
7.
Spoon the batter into the cake pans and bake for 30 minutes.
8.
Remove from the oven, wait for a few minutes then turn out of the pans and let cool completely.
9.
Neatly slice off the tops to give a flat surface and chop the removed cake tops finely in a kitchen mixer.
10.
Slice each cake through the middle horizontally, spread with the warm jelly and reassemble.
11.
To make the frosting, melt the chocolate over simmering water and let cool.
12.
Coat the cakes completely with the chocolate, cover the sides in the cake crumbs and leave to set.
13.
Whip the cream until stiff and decorate the cakes with cream and fruit.