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Pear chocolate cake with pistachios
(2 votes)
Health Score:
62 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
ready in 1 hr 25 mins
Calories:
5617
calories
Calories
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1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,617 cal. | (267 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 278 g | (240 %) | ||
| Carbohydrates | 672 g | (448 %) | ||
| Sugar added | 328 g | (1,312 %) | ||
| Roughage | 58.4 g | (195 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 9.2 μg | (46 %) | ||
| Vitamin E | 19.2 mg | (160 %) | ||
| Vitamin K | 90.8 μg | (151 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 30.5 mg | (254 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 346 μg | (115 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 73.4 μg | (163 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 6,579 mg | (164 %) | ||
| Calcium | 796 mg | (80 %) | ||
| Magnesium | 852 mg | (284 %) | ||
| Iron | 66.8 mg | (445 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 16.8 mg | (210 %) | ||
| Saturated fatty acids | 158.1 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 1,352 mg | |||
| Complete sugar | 393 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- For the batter
- 1 can Pear (approximately 825 ml capacity)
- 100 grams Dark chocolate
- 200 grams butter
- 200 grams sugar
- 4 eggs
- salt
- 1 splash lemon juice
- 50 milliliters milk
- 350 grams Pastry flour
- 2 tsps Baking powder
- 3 Tbsps cocoa powder
- also
- butter (for the mold)
- Pastry flour (for the mold)
- 125 grams Dark couverture chocolate
- 2 Tbsps Pistachio (unsalted)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Butter and flour a 24 cm (approximately 9 1/2-inch) springform pan.
Drain the pears. Coarsely chop the chocolate. In a bowl, beat the butter with the sugar and a pinch of salt until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the milk and lemon juice.
2.
For decorating: Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water and pour over the cake. Sprinkle with pistachios. Let the chocolate dry before serving.
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