Cocoa Sponge Shells
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
221
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 157 mg | (4 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ½ cup butter
- 0.333 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup ground almonds
- 1 cup powdered sugar
- 3 large egg whites
- 1 Apple (peeled, cored and chopped)
Product recommendation
Suggested variation;
Chocolate and pear Madeleines
Replace the apple with chopped pear.
Preparation steps
1.
Heat the butter until it foams and starts to smell nutty, then leave to cool.
2.
Combine the flour, cocoa, ground almonds and icing sugar in a bowl and whisk in the eggs whites. Pour the cooled butter through a sieve into the bowl and whisk into the mixture until evenly mixed. Fold in the apple pieces then leave the cake mixture to rest in the fridge for an hour.
3.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and oil and flour a 12-hole Madeleine mould.
4.
Spoon the mixture into the moulds, then transfer the tin to the oven and bake for 10 – 15 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack to cool for 5 minutes before serving.
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