Swirled Loaf with Topping

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Swirled Loaf with Topping
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
397
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie397 kcal(19 %)
Protein6.23 g(6 %)
Fat21.72 g(19 %)
Carbohydrates42.43 g(28 %)
Sugar added16.77 g(67 %)
Roughage0 g(0 %)
Vitamin A185.66 mg(23,208 %)
Vitamin D0.75 μg(4 %)
Vitamin E2.23 mg(19 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.29 mg(26 %)
Niacin3.12 mg(26 %)
Vitamin B₆0.02 mg(1 %)
Folate57.43 μg(19 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.76 μg(2 %)
Vitamin B₁₂0.52 μg(17 %)
Vitamin C0.03 mg(0 %)
Potassium144.62 mg(4 %)
Calcium46.93 mg(5 %)
Magnesium45.15 mg(15 %)
Iron2.44 mg(16 %)
Iodine24.62 μg(12 %)
Zinc0.57 mg(7 %)
Saturated fatty acids12.68 g
Cholesterol100.04 mg
Author of this recipe:

Ingredients

for
1
For the cake
4 ½ ounces
Dark chocolate (70% cocoa solids, chopped)
cup
3 tablespoons
1 cup
¾ cup
1 teaspoon
4
2 ¼ cups
1 teaspoon
0.333 cup
For the meringue topping
2
¼ cup
Preparation

Kitchen utensils

1 Egg piercer, 1 Small pot, 1 Small bowl, 1 Cutting board, 1 eventuell Egg slicer, 1 Tea strainer, 1 Bowl, 1 Teaspoon, 1 Large knife

Preparation steps

1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 1kg|2lb loaf tin and line the base with non-stick baking paper.
2.
Melt the chocolate, espresso and liqueur in a heatproof bowl over a pan of simmering (not boiling) water. Stir and set aside to cool slightly
3.
Beat together the butter, sugar and vanilla in a mixing bowl until light and creamy. Beat in the eggs, one at a time.
4.
Stir in the flour, baking powder and milk until smooth.
5.
Pour about 1/3 of the mixture into another bowl and stir in the melted chocolate.
6.
Pour the chocolate mixture into the tin. Spread some of the mixture up the sides of the tin.
7.
Pour the vanilla mixture over the top and smooth the top.
8.
Bake for about 1 hour until cooked through. If it starts to brown to quickly, cover with a piece of foil.
9.
Heat the grill.
10.
For the meringue topping: whisk the egg whites until stiff. Slowly add the sugar and continue whisking.
11.
Remove the cake from the oven. Spread the meringue over the top and place under the grill for 4-5 minutes until tinged golden. Place the tin on a wire rack for about 10 minutes, before removing the cake from the tin to cool completely.