Chocoladetaart met crème fraîche frosting - Culy.nl
Original in Dutch
Redactie · culy.nl · 2020 · 1 chocoladetaart
Against 357 chocolate cake recipes
More chocolate than 91% of recipes and more liquid than 89%.
How it compares
Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.
- More chocolate than 91% of recipes: 100% of the flour weight against the typical recipe's 0%.
- More liquid than 89% of recipes: 210% of the flour weight against the typical recipe's 138%.
- More fat than 80% of recipes: 100% of the flour weight against the typical recipe's 62%.
- Less leavening than 84% of recipes: 2.8% of the flour weight against the typical recipe's 4.8%.
Ingredients (11)
- 250 gram roomboter op kamertemperatuur250 g
- 235 gram donkerbruine basterdsuiker235 g
- 3 grote eieren≈ 150 g
- 250 gram bloem250 g
- 1,5 theelepel bakpoeder≈ 7 g
- 35 gram cacaopoeder35 g
- 325 gram crème fraîche325 g
- 250 gram pure chocolade250 g
- Springvorm met een doorsnee van 22 centimetern/a
- 200 gram crème fraîche200 g
- 30 gram poedersuiker30 g
flour 250 gbatter 1732 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.
- Cocoa14% · 31st percentile · median 23%
- Chocolate100% · 92nd percentile · median 0%
- Sugar106% · 26th percentile · median 142%
- Fat100% · 82nd percentile · median 62%
- Egg60% · 71st percentile · median 46%
- Liquid210% · 90th percentile · median 138%
- Leavening2.8% · 14th percentile · median 4.8%
- Salt0% · 15th percentile · median 1.1%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 180 minutes
- median 33 minutes
Keep exploring
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Nearest by baker's percentages: cocoa, chocolate, sugar, fat, egg, liquid, leavening, salt.
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