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Chocolate & Gingernut Ripple Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.3901
Energy (kCal)1301.1975
Carbohydrates (g)26.0693
Total fats (g)110.7798
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat Milo and cream together until stiff peaks form. | 2. Spread 1 side of a biscuit with Milo mixture and sandwich together to another biscuit. Place on a tray. Spread another biscuit with mixture and sandwich to the first 2, and continue with remaining biscuits to create a log shape. | 3. Optional: Dip each biscuit briefly in liqueur or milk before speading with milo mixture. | 4. Using a flat knife, spread remaining milo mixture over log to cover. | 5. Loosely cover with cling wrap and refrigerate overnight to allow biscuits to soften. | 6. Sprinkle log with grated chocolate. To serve, slice on an angle instead of straight across so you can see the layers of biscuit and cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milo 1/3 cup 222.5 0.0 49.5 1.25
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    cream 300 ml thickened 1004.2775 20.2377 11.0471 105.5404
    gingernut biscuit 250 g 222.5 0.0 49.5 1.25
    dark chocolate grated - - - -

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



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