Kalter Hund
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 5 h. 40 min.
Ready in
Calories:
7215
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 7,215 cal. | (344 %) | ||
| Protein | 119 g | (121 %) | ||
| Fat | 523 g | (451 %) | ||
| Carbohydrates | 519 g | (346 %) | ||
| Sugar added | 420 g | (1,680 %) | ||
| Roughage | 86 g | (287 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 57.2 mg | (477 %) | ||
| Vitamin K | 80.8 μg | (135 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 36.8 mg | (307 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 9,773 mg | (244 %) | ||
| Calcium | 792 mg | (79 %) | ||
| Magnesium | 1,624 mg | (541 %) | ||
| Iron | 113.3 mg | (755 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 24.2 mg | (303 %) | ||
| Saturated fatty acids | 312.8 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 341 mg | |||
| Complete sugar | 436 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 600 grams Dark chocolate
- 150 grams Coconut oil
- 200 milliliters Whipped cream
- 150 grams chopped almonds
- 300 grams Shortbread
- 1 Tbsp chopped Pistachio
Preparation steps
1.
Chop the chocolate coarsely. Combine with the coconut oil and cream and melt, stirring frequently, over simmering water. Remove from the heat, add 2 tablespoons of the almonds and let cool slightly.
Line a loaf pan with plastic wrap and spread some of the chocolate mixture on the bottom. Cover with shortbread and then top the shortbread with more of the chocolate mixture. Continue layering in this manner until all the ingredients are layered into the loaf pan, making the last layer the chocolate-almond mixture. Spread into a smooth layer, cover, and refrigerate at least 5 hours, and preferably overnight.
2.
To serve, turn out of the loaf pan, remove the plastic wrap and sprinkle with the remaining almonds and the pistachios. Cut into slices.
