Spiced Chocolate Torte

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Spiced Chocolate Torte
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Health Score:
Health Score
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
616
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie616 kcal(29 %)
Protein7.92 g(8 %)
Fat41.61 g(36 %)
Carbohydrates53.74 g(36 %)
Sugar added24.8 g(99 %)
Roughage0.97 g(3 %)
Vitamin A264.27 mg(33,034 %)
Vitamin D0.88 μg(4 %)
Vitamin E2.85 mg(24 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.06 mg(4 %)
Folate44.85 μg(15 %)
Pantothenic acid0.33 mg(6 %)
Biotin0.33 μg(1 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C18.31 mg(19 %)
Potassium358.08 mg(9 %)
Calcium110.26 mg(11 %)
Magnesium103.77 mg(35 %)
Iron5.76 mg(38 %)
Iodine22 μg(11 %)
Zinc1.49 mg(19 %)
Saturated fatty acids23.18 g
Cholesterol120.19 mg
Author of this recipe:

Ingredients

for
1
For the cake
1.333 cups
plain Dark chocolate (70% cocoa solids, chopped)
1 ⅛ cups
1 ½ cups
1 teaspoon
4
1.333 cups
0.333 cup
1
mild, red chile pepper (very finely chopped)
For the icing
1 cup
plain Chocolate (70% cocoa solids, chopped)
cup
cream (48% fat)
¾ cup
To decorate
1
red chile pepper (sliced diagonally into rings)
½ cup
Brazil nut (chopped)

Preparation steps

1.
For the cake: preheat the oven to 160°C (140° fan) 325°F gas 3. Grease a 20cm|8" cake tin and line the base with non-stick baking paper.
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
3.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well to combine.
4.
Sift in the flour and cocoa and stir until blended. Stir in the melted chocolate and chilli until well mixed.
5.
Pour into the tin and bake for 50-60 minutes until risen and a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
6.
For the icing: heat together the chocolate and cream in a pan over a very low heat until the chocolate has melted. Remove from the heat.
7.
Whisk until smooth. Sift in the icing sugar and whisk until smooth and glossy. Set aside to cool until thickened, then pour over the cake.
8.
Sprinkle with chopped chilli and Brazil nuts and leave to set.