Mini Chocolate Loaf Cakes

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Mini Chocolate Loaf Cakes
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Health Score:
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
744
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie744 kcal(35 %)
Protein17.87 g(18 %)
Fat65.43 g(56 %)
Carbohydrates46.38 g(31 %)
Sugar added16.3 g(65 %)
Roughage1.41 g(5 %)
Vitamin A258.2 mg(32,275 %)
Vitamin D1.2 μg(6 %)
Vitamin E6.48 mg(54 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.35 mg(32 %)
Niacin1.27 mg(11 %)
Vitamin B₆0.02 mg(1 %)
Folate31.21 μg(10 %)
Pantothenic acid0.08 mg(1 %)
Biotin8.07 μg(18 %)
Vitamin B₁₂0.78 μg(26 %)
Vitamin C0.03 mg(0 %)
Potassium137.41 mg(3 %)
Calcium96.92 mg(10 %)
Magnesium35.89 mg(12 %)
Iron5.42 mg(36 %)
Iodine36 μg(18 %)
Zinc0.45 mg(6 %)
Saturated fatty acids37.76 g
Cholesterol156.31 mg

Ingredients

for
1
For the cakes
softened butter (for greasing the pans)
Pastry flour (for the pans)
120 grams Dark couverture chocolate
4 eggs
120 grams softened butter
100 grams powdered sugar
1 pinch salt
1 Vanilla bean (seeded)
75 grams ground almonds
75 grams Pastry flour
1 teaspoon Baking powder
For decorating
40 grams white Couverture
250 grams Dark couverture chocolate
2 tablespoons Whipped cream
1 tablespoon cold butter
How healthy are the main ingredients?
almondWhipped creameggsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Grease the mini loaf pans with butter and dust with flour.  

2.

For the cakes: Coarsely chop the chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Remove from heat and allow to cool slightly. Separate the eggs. Combine the egg yolks, butter, half the powdered sugar, salt and vanilla bean seeds in a large bowl. Beat with an electric mixer until smooth and creamy. Beat the egg whites with the remaining powdered sugar until stiff. Stir the melted chocolate into the egg yolk mixture. Mix the ground, almonds, flour and baking powder together and stir into the batter. Gently fold in the egg whites and pour the batter into the prepared loaf pans. Bake for 25 minutes, until a toothpick inserted comes out clean. Remove from oven, allow to cool slightly before removing from the loaf pans, then cool completely on a wire rack. 

3.

To decorate: Grate the white chocolate and some of the dark chocolate for garnish. Melt the remaining dark chocolate with the cream in a double boiler. Remove from heat, allow to cool slightly and stir in the butter. Spread onto the cooled cakes and sprinkle with the grated chocolate.