Pecan Chocolate Cake
Healthy, because
Even smarter
Nutritional values
Even though the pecan nut chocolate cake is not one of the low-calorie treats, the nuts it contains are still superfoods because they score high on minerals such as, calcium for strong bones, potassium for a healthy heart and iron for normal blood formation. Studies have shown that regular consumption of the nuts can have a positive effect on blood pressure and cholesterol levels.
True chocolate lovers prepare this pecan nut chocolate cake exclusively with dark chocolate and thus save superfluous sugar. It is also possible to add a part of the chocolate chopped into the dough and not melt together with the butter.
(Percentage of daily recommendation)
| Calorie | 1,285 cal. | (61 %) | ||
| Protein | 19.53 g | (20 %) | ||
| Fat | 78.93 g | (68 %) | ||
| Carbohydrates | 130.45 g | (87 %) | ||
| Sugar added | 49.9 g | (200 %) | ||
| Roughage | 3.06 g | (10 %) |
| Vitamin A | 297.55 mg | (37,194 %) | ||
| Vitamin D | 1.32 μg | (7 %) | ||
| Vitamin E | 4.75 mg | (40 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 35.95 μg | (12 %) | ||
| Pantothenic acid | 0.61 mg | (10 %) | ||
| Vitamin B₁₂ | 1.23 μg | (41 %) | ||
| Vitamin C | 0.23 mg | (0 %) | ||
| Potassium | 749.46 mg | (19 %) | ||
| Calcium | 305.18 mg | (31 %) | ||
| Magnesium | 176.98 mg | (59 %) | ||
| Iron | 9.49 mg | (63 %) | ||
| Iodine | 39.6 μg | (20 %) | ||
| Zinc | 4.02 mg | (50 %) | ||
| Saturated fatty acids | 33.7 g | |||
| Cholesterol | 179.73 mg |
Ingredients
- Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 120 grams Milk chocolate (30% cocoa)
- 100 grams butter
- 2 tsps Crème fraiche
- 130 grams Pecan
- 3 eggs
- 200 grams brown sugar
- ½ tsp salt
- 180 grams Pastry flour
- 10 grams Baking powder
Preparation steps
Coarsely chop both chocolates and melt with the butter over a pan of hot water. Stir in the creme fraiche.
Preheat the oven to 180°C (approximately 350°F). Line a baking pan (about 20x30 cm (approximately 8x11 inches)) or a small deep baking sheet with parchment paper.
Coarsely chop the nuts. Mix the eggs with the sugar and salt in a bowl until creamy and the sugar has dissolved. Gradually mix in the cooled chocolate. Mix the flour with the nuts and the baking powder and add to the mixture. Pour the batter into the baking pan and smooth.
Bake on the middle rack for 25-30 minutes. The cake will still be a little soft in the middle, a toothpick inserted in the center may come out with a little dough stuck to it. Let cool and cut into pieces (about 5x6 cm (approximately 2x2 1/2 inches)).
