Chocolate Spaetzle Recipe

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Chocolate Spaetzle
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Ingredients
23
Count
Nutrition
4861
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Put the creme fraiche, eggs, and vanilla paste in the blender and puree. Pour the melted chocolate into the running blender. Puree until smooth and emulsified.
  2. Sift all the dry ingredients (sugar, 5 teaspoons salt, flour, cocoa powder, atomized chocolate) together into a large mixing bowl.
  3. Make a well in the center of the bowl. Stir the blended mixture into the dry ingredients. Let it rest 30 minutes at room temperature.
  4. Press mixture through a spaetzle press.into a large pot of boiling water. Cook for 1 minute after they float. Drain. Put into a large bowl and toss with a pinch of salt and enough olive oil just to coat.
  5. Heat up a large griddle and coat with oil. Toss the cooked spaetzle onto the hot griddle with some drained macerated strawberries. Cook until the spaetzle has crisped up a bit
  6. Top with chocolate meringue, and strawberry sorbet.
  7. Macerated Strawberries:
  8. Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes.
  9. Yield: 2 to 3 servings
  10. Chocolate Meringue:
  11. Preheat oven to 200 degrees F.
  12. Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
  13. Bake for about 1 hour or until the meringue is hard and completely dried out.
  14. Yield: 3 to 5 servings
  15. Strawberry Sorbet:
  16. Heat the water and sugar in a saucepan until the sugar dissolves completely. Cool. Puree the strawberries with enough simple syrup to cover in the blender. Strain through a sieve. Stir the remaining simple syrup into the strained strawberry puree.
  17. Spin in an ice cream maker and freeze according to manufacturer's instructions.
  18. Yield: 1/2 gallon
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4860.93 Kcal (20352 kJ)
Calories from fat 1871.64 Kcal
% Daily Value*
Total Fat 207.96g 320%
Cholesterol 199.83mg 67%
Sodium 6294.99mg 262%
Potassium 1252.56mg 27%
Total Carbs 753.17g 251%
Sugars 577.96g 2312%
Dietary Fiber 61.93g 248%
Protein 58.84g 118%
Vitamin C 223.5mg 372%
Iron 25.5mg 142%
Calcium 271.5mg 27%
Amount Per 100 g
Calories 344.34 Kcal (1442 kJ)
Calories from fat 132.58 Kcal
% Daily Value*
Total Fat 14.73g 320%
Cholesterol 14.16mg 67%
Sodium 445.92mg 262%
Potassium 88.73mg 27%
Total Carbs 53.35g 251%
Sugars 40.94g 2312%
Dietary Fiber 4.39g 248%
Protein 4.17g 118%
Vitamin C 15.8mg 372%
Iron 1.8mg 142%
Calcium 19.2mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 113.7
    Points
  • 136
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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