Spiced Cocoa Traybake

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Spiced Cocoa Traybake
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1363
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,363 kcal(65 %)
Protein16.74 g(17 %)
Fat72.78 g(63 %)
Carbohydrates163.56 g(109 %)
Sugar added117.6 g(470 %)
Roughage4.36 g(15 %)
Vitamin A741.25 mg(92,656 %)
Vitamin D2.69 μg(13 %)
Vitamin E8.62 mg(72 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.53 mg(48 %)
Niacin2.71 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate115.36 μg(38 %)
Pantothenic acid0.45 mg(8 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂1.89 μg(63 %)
Vitamin C0.81 mg(1 %)
Potassium318.21 mg(8 %)
Calcium239.6 mg(24 %)
Magnesium30.95 mg(10 %)
Iron9.79 mg(65 %)
Iodine80.81 μg(40 %)
Zinc0.56 mg(7 %)
Saturated fatty acids41.87 g
Cholesterol402.43 mg

Ingredients

for
9
Ingredients
cup Milk chocolate (chopped)
¾ cup unsweetened cocoa powder (sifted)
1 cup butter
2 ½ cups light brown sugar
4 large eggs
cup self-rising flour
2 teaspoons ground ginger
½ cup stem ginger (finely chopped)
To decorate
colored sprinkle
How healthy are the main ingredients?
gingeregg
Product recommendation
Suggested variation; try replacing the milk chocolate with dark chocolate and use 1 tsp of ground star anise instead of the ground ginger.

Preparation steps

1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and oil and line a 20 cm | 8" square cake tin.
2.
Melt the chocolate, cocoa and butter together in a saucepan, then leave to cool a little.
3.
Whisk the sugar and eggs together with an electric whisk for 3 minutes or until very light and creamy. o Pour in the chocolate mixture and sieve over the flour and ground ginger, then fold everything together with the stem ginger until evenly mixed.
4.
Scrape into the tin and bake for 35 - 40 minutes or until the outside is set, but the centre is still quite soft, as it will continue to cook as it cools. Leave the brownie to cool completely before cutting into nine squares and topping with the cake sprinkles.
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