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The Big Apricot Stuffed Gooey Chocolate Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)83.1108
Energy (kCal)3258.6877
Carbohydrates (g)70.1515
Total fats (g)303.3552
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat over to 180°C. | 2. Line standard circle cake tin with grease proof paper (sides and bottom). | 3. Melt 6oz of the chocolate in a bowl over boiling water. | 4. Cream 4oz of butter with the sugar. | 5. Stir in the ground almonds, egg yolks and melted chocolate. | 6. Beat together thoroughly. | 7. Whisk egg whites until stiff and then fold into the chocolate mix. | 8. Pour into a regular sized circular cake tin and bake at 180°C for 50 – 55 minutes. (The cake should brown and have the look of a regular sponge but will not really rise). | 9. Leave to cool. | 10. Once cool spread with a generous layer of apricot jam. | 11. Melt the remaining chocolate(3oz) and butter(2oz)in a bowl (over boiling water). | 12. When chocolate and butter is melted spread over top of cake (on top of apricot jam) and let in run down the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chocolate 9 ounces 147.9844 24.1623 5.256 3.6741
    butter 6 ounces 969.57 44.5492 30.2948 81.648
    caster sugar 4 ounces 100.8667 0.0 22.44 0.5667
    almond 7 ounces ground 1754.2666 0.0 0.0 198.4464
    egg 4 286.0 1.44 25.12 19.02
    apricot jam - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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