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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE CAKE: | 2. Preheat the oven to 350º F. | 3. Butter and flour 2 (8-inch) cake pans. | 4. Prepare the cake mix according to package instructions. | 5. Divide the batter between the 2 cake pans and bake according to package instructions; remove from the oven and let cool on a wire rack. | 6. FOR THE CRUNCH: | 7. Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. | 8. Combine the sugar and water in a small saucepan over medium-high heat. | 9. Stir the sugar mixture until dissolved. | 10. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. | 11. Let the bubbles subside then pour the caramelized sugar over the nuts. | 12. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. | 13. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces; set aside. | 14. FOR THE FILLING: | 15. Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. | 16. Using an electric mixer whip the cream mixture to soft peaks. | 17. Fold the crunch mixture into the whipped cream. | 18. FOR THE TOPPING: | 19. Place the chocolate, sugar and zest in a food processor. | 20. Process the mixture until the chocolate is finely ground. | 21. ASSEMBLY OF CAKE: | 22. Put 1 cake on a serving plate. | 23. Top with 1-inch of the whipped cream crunch mixture. | 24. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. | 25. Sprinkle the top and sides of the cake with the ground chocolate. | 26. Serve & Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark fudge cake mix	18 1/4	ounces	used	460.2042	0.0	102.3825	2.5854
egg	3			214.5	1.08	18.84	14.265
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
water	1 1/3	1/3		0.0	0.0	0.0	0.0
hazelnut	1	cup	toasted skinned	319.2	48.0	0.0	16.008
sugar	2/3	cup		537.32	134.3973	0.0	0.0
water	1/3	cup		0.0	0.0	0.0	0.0
mascarpone cheese	16	ounces		460.2042	0.0	102.3825	2.5854
cream	1	cup		792.0	15.96	8.712	83.23200000000001
sugar	3/4	cup	powdered	350.1	89.79299999999999	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
chocolate chip	1/4	cup	bittersweet	-	-	-	-
sugar	1	tablespoon		537.32	134.3973	0.0	0.0
orange zest	1	teaspoon		1.94	0.5	0.03	0.004

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