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Chocolate Almond Fudge Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.593
Energy (kCal)3529.909
Carbohydrates (g)463.6244
Total fats (g)164.7695
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Measure all cake ingredients into large mixer bowl. | 2. Beat until blended, then beat on high 3 minutes. | 3. Pour into three parchment paper lined or greased 9 inch round layer cake pans. | 4. Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean. | 5. Cool in pans 10 minutes, then invert onto cooling rack. | 6. Cool completely. | 7. Beat cream, cocoa and icing sugar until stiff peaks form. | 8. Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts. | 9. Add remaining layers with cream and nuts. | 10. Refrigerate until serving time. | 11. To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 3 cups - - - -
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    cocoa 3/4 cup - - - -
    baking soda 1 1/2 1/2 0.0 0.0 0.0 0.0
    baking powder 1 1/2 1/2 3.657 1.9113 0.0 0.0
    salt 1 teaspoon - - - -
    butter 3/4 cup softened 1026.0 47.141999999999996 32.058 86.4
    water 1 cup 0.0 0.0 0.0 0.0
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    egg 4 286.0 1.44 25.12 19.02
    vanilla 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    cocoa 1/4 cup - - - -
    icing sugar 1/4 cup - - - -
    almond 1 package sliced toasted - - - -

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



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