Spiced Chocolate Torte

Name: Spiced Chocolate Torte
Total time: 1 h 40 min
Yield: 1
Ingredients: 1.333 cups plain Dark chocolate (70% cocoa solids, chopped); 1.125 cups unsalted butter; 1.5 cups dark brown sugar; 1 teaspoon vanilla extract; 4 eggs; 1.333 cups self-rising flour (sifted); 0.333 cup cocoa powder; 1 mild, red chile pepper (very finely chopped); 1 cup plain Chocolate (70% cocoa solids, chopped); 0.667 cup cream (48% fat); 0.75 cup powdered sugar; 1 red chile pepper (sliced diagonally into rings); 0.5 cup Brazil nut (chopped)

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Health Score:

5,4 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr 40 min.

Preparation

Calories:

616

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	616 kcal	(29 %)
Protein	7.92 g	(8 %)
Fat	41.61 g	(36 %)
Carbohydrates	53.74 g	(36 %)
Sugar added	24.8 g	(99 %)
Roughage	0.97 g	(3 %)

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more nutritional values

Vitamin A	264.27 mg	(33,034 %)
Vitamin D	0.88 μg	(4 %)
Vitamin E	2.85 mg	(24 %)
Vitamin B₁	0.15 mg	(15 %)
Vitamin B₂	0.21 mg	(19 %)
Niacin	1.9 mg	(16 %)
Vitamin B₆	0.06 mg	(4 %)
Folate	44.85 μg	(15 %)
Pantothenic acid	0.33 mg	(6 %)
Biotin	0.33 μg	(1 %)
Vitamin B₁₂	0.57 μg	(19 %)
Vitamin C	18.31 mg	(19 %)
Potassium	358.08 mg	(9 %)
Calcium	110.26 mg	(11 %)
Magnesium	103.77 mg	(35 %)
Iron	5.76 mg	(38 %)
Iodine	22 μg	(11 %)
Zinc	1.49 mg	(19 %)
Saturated fatty acids	23.18 g
Cholesterol	120.19 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cake

For the cake: 1.333 cups
plain Dark chocolate (70% cocoa solids, chopped); 1 ⅛ cups
unsalted butter; 1 ½ cups
dark brown sugar; 1 teaspoon
vanilla extract; 4
eggs; 1.333 cups
self-rising flour (sifted); 0.333 cup
cocoa powder; 1
mild, red chile pepper (very finely chopped)

For the icing: 1 cup
plain Chocolate (70% cocoa solids, chopped); ⅔ cup
cream (48% fat); ¾ cup
powdered sugar

To decorate: 1
red chile pepper (sliced diagonally into rings); ½ cup
Brazil nut (chopped)

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Preparation steps

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.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.

Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well to combine.

Sift in the flour and cocoa and stir until blended. Stir in the melted chocolate and chilli until well mixed.

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.

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.

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.

Sprinkle with chopped chilli and Brazil nuts and leave to set.