Nutritional Info

Nutrition Facts

Serving Size 1 (82g)

Calories 131
Calories from Fat 37 (29%)
Amount Per Serving %DIV
Total Fat 4.2g 6%
Saturated Fat 2.4g 12%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 10.9mg 4%
Sodium 253.8mg 11%
Potassium 204.2mg 4%
Total Carbohydrate 20.6g 7%
Dietary Fiber 2.7g 11%
Sugars 4.1g
Protein 4.1g 8%

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Recipe Description
This is wonderful served as a dessert with a chocolate sauce.
Prep time
25 min
Cook time
45 min
Ready In
1 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
353/400 Gram(g)  unsweetened cocoa powder
1 Pinch(pn)  salt
6 177499999999999/1000000000000000 Gram(g)  margarine, softened
6 177499999999999/1000000000000000 Gram(g)  light brown sugar, softened
4   eggs
2 259/400 Gram(g)  white chocolate
1 Bunch(bn)  chocolate leaves and curls, to decorate
30 Teaspoon(t)  light cream
9 Teaspoon(t)  milk
3 Drop(dr)  vanilla essence
7 3/50 Gram(g)  self rising whole wheat flour

Preparation

Preheat the oven to 325°F. Sift the flour, cocoa powder and salt into a bowl, adding in any bran remaining in the sieve. In a separate bowl, cream the margarine, sugar and vanilla essence together with a wooden spoon until light and fluffy, then gently beat in one of the eggs. Gradually stir in the remaining eggs, one at a time, alternately folding in some of the flour, until the mixture is blended in. Coarsely chop the white chocolate, then stir it into the mixture. Spoon into a loaf pan or a 17 inch greased cake tin. Bake for 30 to 40 minutes, or until just firm to the touch, and beginning to shrink away from the sides of the tin. Meanwhile, prepare the sauce. Break the white chocolate into squares and place in a pan with the cream. Heat very gently until the chocolate has melted. Add the milk and stir until the sauce is cool. Slice the cake and serve in a pool of sauce, decorated with chocolate leaves and curls.

Additional notes

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Hot Chocolate Cake
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