Spiced Chocolate Torte
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
616
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this authorIngredients
for
1
- For the cake
- 1.333 cups
- 1 ⅛ cups
- 1 ½ cups
dark brown sugar
- 1 teaspoon
- 4
- 1.333 cups
self-rising flour (sifted)
- 0.333 cup
- 1
- For the icing
- 1 cup
- ⅔ cup
cream (48% fat)
- ¾ cup
- To decorate
- 1
- 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.
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