Savoury chocolate sponge cake

90 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Allergens

Ingredients for 5 portions Calculate portions

Ground almond 0.55 kg

Date 0.65 kg

Water 0.5 l

Sunflower oil 0.2 l

Cocoa 0.15 kg

Eggs 5.0 ud

Raising agent 35.0 g

Table salt 15.0 g

Bicarbonate 25.0 g

Elaboration

Preheat the oven to 170 ºC.
Soak the halved dates in warm water for 5 minutes.
After 5 minutes blend them with a blender.
Mix the date paste, the egg and the oil.
In a seperate bowl, mix the dry ingredients, ground almonds, cocoa, raising agent, baking soda and salt. sieve and set aside.
Gradually mix the wet and the dry ingredients. Add in the rest of dry ingredients and finish mixing.
Pour into a mould and bake at 170 ºC for approximately 30-40 minutes.
Remove from the oven when it is cooked through and let cool.

Nutritional information (1 portion)

Energy

1495.88

kcal

Carbohydrates

87.13

Proteins

37.34

Lipids

112.84

Fiber 18.04 g

Saturates 11.62 g

Monounsaturated fatty acids 15.68 g

Polyunsaturated fatty acids 25.28 g

Cholesterol 231.68 mg

Calcium 151.5 mg

Iron 15.64 mg

Zinc 2.76 mg

Vitamin A 124.19 ug

Vitamin C 0.0 g

Folic acid 53.4 ug

Salt (Sodium) 1264.5 mg

Sugars 81.84 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.