Molten Centre Sponge Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
207
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 kcal | (10 %) | ||
| Protein | 3.17 g | (3 %) | ||
| Fat | 14.26 g | (12 %) | ||
| Carbohydrates | 17.72 g | (12 %) | ||
| Sugar added | 9.78 g | (39 %) | ||
| Roughage | 0.63 g | (2 %) |
more nutritional values
| Vitamin A | 66.32 mg | (8,290 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.65 mg | (14 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 0.97 mg | (8 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 9.98 μg | (3 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 118.24 mg | (3 %) | ||
| Calcium | 24.84 mg | (2 %) | ||
| Magnesium | 36.77 mg | (12 %) | ||
| Iron | 1.37 mg | (9 %) | ||
| Iodine | 4.59 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 7.05 g | |||
| Cholesterol | 20.6 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ½ cup butter
- 0.333 cup all-purpose flour
- ½ cup ground almonds
- 1 cup powdered sugar
- 3 large egg whites
- 3 ½ ounces Dark chocolate (minimum 60% cocoa solids)
How healthy are the main ingredients?
almond
Product recommendation
Suggested variation; try stirring 1 tbsp finely grated orange zest into the Madeleine mixture.
Preparation steps
1.
Heat the butter until it foams and starts to smell nutty, then leave to cool.
2.
Combine the flour, ground almonds and icing sugar in a bowl and whisk in the eggs whites. Pour the cooled butter through a sieve into the bowl and whisk into the mixture until evenly mixed. Leave the cake mixture to rest in the fridge for an hour.
3.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and oil and flour a 12-hole Madeleine mould.
4.
Spoon the mixture into the moulds. Break the chocolate into 12 squares and press a square into the top of each Madeleine, then transfer the tin to the oven and bake for 10 minutes.
5.
Transfer the cakes to a wire rack to cool for 2 minutes before serving.
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