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Receta Chocolate Cake With Tropical Fruit And White Chocolate Sauce
Add a photoRaciónes: 12
Ingredientes
- 8 ounce toasted coconut lowfat milk chocolate, minced
- 3/4 c. unsalted butter
- 5 x egg
- 1 Tbsp. vanilla
- 1/2 c. granulated sugar
- 2 Tbsp. cocoa pwdr
- 2 x mango, peeled, and, minced
- 2 x kiwi, peeled, halved lengthwise and sliced cubed peeled fresh pineapple or possibly strawberries icing sugar White Chocolate Sauce whipping cream white chocolate, coarsely, minced
- 1 tsp vanilla
Direcciones
- Preheat oven to 350 degrees F (180 degrees C).
- Grease side of 9-inch (2.5 L) springform pan, line bottom with parchment paper. Set aside.
- In heatproof bowl over warm (not boiling) water, heat chocolate with butter, stirring often.
- Scrape into large bowl; let cold for 5 min.
- Whisk in egg yolks, 1 at a time; and whisk in vanilla.
- Set 2 Tbsp. (25 mL) of the sugar aside.
- Sift remaining sugar and cocoa over batter; whisk gently till smooth.
- In separate bowl, beat egg whites till soft peaks form.
- Beat in reserved sugar, 1 Tbsp. at a time till stiff glossy peaks form.
- Whisk about one-third into batter; mix in remaining egg whites.
- Scrape into prepared pan, smoothing top; bake in centre of oven for 30 min.
- Let cold in pan on rack. Invert onto flat serving plate. (Make ahead: cover and set aside for up to 24 hrs.)
- In bowl, stir together mango, kiwi fruit, and pineapple. (Make-ahead: Cover and chill for up to 8 hrs.)
- White Chocolate Sauce:Heat 3/4 c. (175 mL) of the cream till steaming and bubbles form around edge.
- Place chocolate in heatproof bowl; pour in cream and stir till smooth.
- Let cold to room temperature.
- In separate bowl, whip remaining cream; fold about one-third into chocolate mix.
- Mix in remaining cream and vanilla. (Make ahead: Chill in airtight container for up 24 hrs).
- Makes about 2 c.
- (500 mL).
- Preparation:To serve, dust icing sugar over cake.
- Serve in wedges on pool of White Chocolate Sauce with fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 231 | |
| Calories from Fat 147 | 64% |
| Total Fat 16.84g | 21% |
| Saturated Fat 10.85g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 43mg | 2% |
| Potassium 156mg | 4% |
| Total Carbs 17.96g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 15.44g | 10% |
| Protein 3.17g | 5% |
