Warm Chocolate Cupcake with Gooseberries

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Warm Chocolate Cupcake with Gooseberries

Warm Chocolate Cupcake with Gooseberries - Sweet, chocolatey and fruity.

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Health Score:
6,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
335
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie335 kcal(16 %)
Protein9 g(9 %)
Fat15 g(13 %)
Carbohydrates39 g(26 %)
Sugar added17 g(68 %)
Roughage2.3 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.1 mg(7 %)
Folate23 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C13 mg(14 %)
Potassium358 mg(9 %)
Calcium62 mg(6 %)
Magnesium47 mg(16 %)
Iron3.5 mg(23 %)
Iodine4 μg(2 %)
Zinc1 mg(13 %)
Saturated fatty acids7.7 g
Uric acid13 mg
Cholesterol74 mg

Ingredients

for
12
Ingredients
400 grams Cape gooseberries
2 tablespoons honey
2 tablespoons Orange juice
2 tablespoons Sea Buckthorn Jam (30 grams)
150 grams Dark chocolate
80 grams Cultured butter
3 eggs
150 grams sugar
125 grams Pastry flour
1 teaspoon Baking powder
50 grams ground almonds
300 grams Quark
2 packets Vanilla sugar
100 milliliters Whipped cream
1 tablespoon Chocolate sprinkles (15 grams)
How healthy are the main ingredients?
sugarWhipped creamalmondhoneyOrange juiceegg

Preparation steps

1.

For the compote, rinse gooseberrues (up to 12 pieces) and cut in half. Combime with honey, juice, 2 tablespoons water and jam in a saucepan over low heat to warm and let stand for 5 minutes. Remove from heat and allow to cool.

2.

For the tart chocolate, coarsely chop the chocolate and melt with butter in a bowl over a pot of hot (not boiling) water. Allow to cool briefly. Beat eggs with 90 grams (approximately 3 ounces) sugar until creamy.

3.

Mix flour with baking powder and almonds, add to the egg mixture and stir well. Pour in chocolate mixture and stir until smooth. Line a muffin tin with paper cases. Pour batter into the cases. Bake in preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F) for about 25 minutes.

4.

Combine quark with vanilla and remaining sugar until smooth. Beat cream until stiff and fold into quark mixture. Spread cream on the warm cupcakes. Place with compote on plates. Decorate with chocolate sprinkles and 1 complete gooseberry and serve.