Rich Chocolate Sponge

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Rich Chocolate Sponge
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
598
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie598 kcal(28 %)
Protein6.25 g(6 %)
Fat27.23 g(23 %)
Carbohydrates83.33 g(56 %)
Sugar added57.99 g(232 %)
Roughage1 g(3 %)
Vitamin A266.88 mg(33,360 %)
Vitamin D0.73 μg(4 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.36 mg(20 %)
Vitamin B₆0.02 mg(1 %)
Folate70.66 μg(24 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C0 mg(0 %)
Potassium50.79 mg(1 %)
Calcium110.54 mg(11 %)
Magnesium6.57 mg(2 %)
Iron3.18 mg(21 %)
Iodine21.17 μg(11 %)
Zinc0.23 mg(3 %)
Saturated fatty acids16.01 g
Cholesterol124.99 mg

Ingredients

for
1
For the cake
1 ⅛ cups butter
1 ⅛ cups caster sugar
4 eggs
2 ¾ cups self-rising flour
½ cup cocoa powder
For the topping
½ cup butter
4 tablespoons milk
4 tablespoons cocoa powder
4 cups powdered sugar
To decorate
pink Sweets
How healthy are the main ingredients?
egg
Preparation

Kitchen utensils

1 Tablespoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Small bowl, 1 große Non-stick pan, 1 Wooden spoon, 1 Whisk

Preparation steps

1.
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 2 litre |3 pint pudding bowl.
2.
Beat the butter and sugar in a mixing bowl until soft and creamy. Add the eggs, one at a time, beating well between each addition.
3.
Sift in the flour and cocoa and stir well until combined. Pour the mixture into the bowl and bake for about 1 1/4 hours until firm and risen. Cool in the bowl for 10 minutes, then turn out onto a wire rack to cool completely.
4.
For the topping: put the butter, milk and cocoa into a pan and heat gently, stirring, until the butter has melted. Remove and allow to cool slightly.
5.
Gradually sift in the icing sugar, beating until smooth. Pour over the cake, allowing it to run down the sides. Decorate with pink sweets before the topping sets.