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Berlin Chocolate Ring

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)139.0865
Energy (kCal)5214.9027
Carbohydrates (g)783.4305
Total fats (g)176.301
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees (190 c.). Grease an 8 cup fluted ring mold; set aside. | 2. In a large bowl, beat together butter and sugar. Beat in eggs until light and fluffy. | 3. Sift together flour and baking powder. | 4. Gradually add flour mixture and milk, alternately, to butter mixture. Stir in vanilla, lemon peel and currants. | 5. Batter should hold its shape when mixed, but should be moist enough to drop slowly off a wooden spoon. | 6. Pour batter into greased mold. | 7. Bake 1 hour or until a wooden pick inserted in center comes out clean. | 8. Cool 5 to 10 minutes in pan, then turn out of pan on a cooling rack. | 9. Spoon melted chocolate over warm cake, coating completely. | 10. Sprinkle nuts over cake. Cool completely. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup 1368.0 62.856 42.744 115.2
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    egg 4 286.0 1.44 25.12 19.02
    cake flour 4 1/4 cups 2107.745 454.3297 47.7445 5.0074
    baking powder 4 teaspoons 9.752 5.0968 0.0 0.0
    milk 3/4 cup 111.63 8.7474 5.7645 5.9841
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132
    currant 3/4 cup 52.92 12.9192 1.176 0.3444
    chocolate 7 ounces bittersweet semisweet melted 115.0989 18.7929 4.088 2.8576
    pistachio 1/2 cup 344.4 16.7096 12.3984 27.8718

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



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