Glazed Chocolate Tart with Berry Border

Name: Glazed Chocolate Tart with Berry Border
Total time: 1 h 15 min
Yield: 12
Ingredients: 0.5 cup butter (cubed); 1 cup plain Dark chocolate (chopped); 6 eggs (separated); 1.5 cups Almond flour; 0.333 cup superfine caster sugar; 1.333 cups plain Dark chocolate (chopped); 0.875 cup double cream (48% fat); 2 Tbsps butter; 12 Strawberries (sliced)

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Health Score:

62 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr 15 min.

Preparation

Calories:

520

calories

Calories

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Nutritional values

1 slice contains
(Percentage of daily recommendation)

Calorie	520 cal.	(25 %)
Protein	12 g	(12 %)
Fat	39 g	(34 %)
Carbohydrates	31 g	(21 %)
Sugar added	28 g	(112 %)
Roughage	6 g	(20 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	1.1 μg	(6 %)
Vitamin E	3.9 mg	(33 %)
Vitamin K	6.1 μg	(10 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	3.4 mg	(28 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	36 μg	(12 %)
Pantothenic acid	0.6 mg	(10 %)
Biotin	7.6 μg	(17 %)
Vitamin B₁₂	0.8 μg	(27 %)
Vitamin C	6 mg	(6 %)
Potassium	800 mg	(20 %)
Calcium	67 mg	(7 %)
Magnesium	134 mg	(45 %)
Iron	9 mg	(60 %)
Iodine	4 μg	(2 %)
Zinc	2.2 mg	(28 %)
Saturated fatty acids	19 g
Uric acid	10 mg
Cholesterol	145 mg
Complete sugar	31 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

slices

Ingredients: ½ cup butter (cubed); 1 cup plain Dark chocolate (chopped); 6 eggs (separated); 1 ½ cups Almond flour; 0.333 cup superfine caster sugar

For the ganache: 1.333 cups plain Dark chocolate (chopped); ⅞ cup double cream (48% fat); 2 Tbsps butter; 12 Strawberries (sliced)

How healthy are the main ingredients?

egg Strawberry

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Preparation steps

Preheat the oven to 170°C | 325F | gas 3. Grease and line a 20cm|7" springform cake tin. Put the butter and chocolate into a bowl over a pan of hot, but not boiling water. When melted stir and then remove from the heat and cool for 5 minutes.

Stir the egg yolks and ground almonds into the melted chocolate. In a separate bowl whisk the egg whites to soft peaks. Gradually whisk in the sugar. Whisk until thick and shiny. Fold a couple of spoonfuls of the meringue into the chocolate mixture to loosen it. Then gently fold in the remaining meringue.

Spoon into the prepared tin. Bake in the oven for 30–35 minutes until risen and just firm. Cool in the tin. The mixture will crack slightly and sink on cooling.

Remove the torte from the tin and peel off the paper. To make the ganache put the chocolate into a bowl. Heat the cream almost to boiling and then pour over the chocolate. Stir well and when smooth, stir in the butter. Stir until glossy and smooth. Leave to cool for a minute or two to thicken. Spread over the top and sides of the torte. Arrange slices of strawberries around the base of the torte.

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