Molten Chocolate Ginger Cakes
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
368
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 336 mg | (8 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ centimeters fresh ginger
- 75 grams Dark chocolate (at least 70% cocoa)
- 75 grams soft butter
- 2 eggs
- 60 grams sugar
- 40 grams Pastry flour
- candied ginger (for garnish)
Preparation steps
1.
Preheat the oven to 170°C (approximately 340°F).
2.
Peel ginger and grate finely. Chop the chocolate coarsely and melt with the butter in a metal bowl over a hot, not boiling water bath. Remove from heat and mix in the ginger. Then beat eggs with the sugar in a bowl until foamy. Fold into the cooled chocolate mixture and then carefully fold in the flour. Pour the chocolate batter into well-buttered and floured ramekins (each approximately 8 cm/approximately 3 1/4 inches in diameter) or molds and bake for about 15 minutes in the preheated oven. The cake should still be liquid inside. Remove from the oven, unmold gently out of the ramekins and serve sprinkled with candied ginger.
