Spiced Choc Torte

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Spiced Choc Torte
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
566
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie566 kcal(27 %)
Protein6.76 g(7 %)
Fat42.26 g(36 %)
Carbohydrates41 g(27 %)
Sugar added9.84 g(39 %)
Roughage0.92 g(3 %)
Vitamin A348.46 mg(43,558 %)
Vitamin D1.18 μg(6 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.79 mg(23 %)
Vitamin B₆0.06 mg(4 %)
Folate50.03 μg(17 %)
Pantothenic acid0.56 mg(9 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C12.17 mg(13 %)
Potassium305.41 mg(8 %)
Calcium140.2 mg(14 %)
Magnesium71.29 mg(24 %)
Iron4.43 mg(30 %)
Iodine14.5 μg(7 %)
Zinc1.21 mg(15 %)
Saturated fatty acids25.85 g
Cholesterol107.29 mg
Author of this recipe:

Ingredients

for
12
Ingredients
½ cup
½ cup
1
1 tablespoon
2 cups
1 ½ cups
double cream (48% fat)
1 stick
1
dried, red Chile pepper
1 ⅔ cups
double cream (48% fat)
11 ounces
plain Dark chocolate (chopped)
2 tablespoons
1 cup
How healthy are the main ingredients?
Raspberry

Preparation steps

1.
Heat the oven to 180°C/160°C fan/350°F/gas 4. Put the butter and sugar into a bowl and cream together. Stir in the egg. Add the cocoa powder and flour and mix to a stiff dough.
2.
Roll out the pastry and use to line a 23cm fluted flan tin. Bake 'blind' in the oven for 15 minutes. Remove the paper and baking beans and return to the oven for a further 5–10 minutes until cooked. Cool.
3.
Put the cream into a pan. Add the cinnamon stick. Snip the dried chilli with scissors and add to the pan. Bring the cream almost to the boil and then remove from the heat. Leave for 30 minutes.
4.
Strain the cream into a clean pan. Put the chocolate and sugar into a bowl. Bring the cream to the boil and pour over the chocolate. Stir well until thick and glossy. Pour into the tart case. Scatter over the raspberries and then chill for 1 hour.