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Chocolate Mint Slice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)397.9437
Energy (kCal)29032.6275
Carbohydrates (g)2866.5113
Total fats (g)1813.7728
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200°C or 180°C fan-forced. Grease a 22cm springform cake tin. | 2. Beat butter and sugars together until pale and fluffy. Stir in milk, flour, cocoa powder and salt. | 3. Lightly grease hands and press mixture into base of prepared tin. Bake in preheated oven 12 minutes or until firm to touch. Remove from oven and cool in tin. | 4. Make the peppermint centre: using a wooden spoon beat the icing sugar with the water and butter until desired consistency is reached. Add peppermint essence to taste. Spread over cooled biscuit base and refrigerate until set. | 5. Meanwhile melt chocolate and stir in vegetable oil; spread thinly over peppermint layer using a palette knife. Refrigerate until set. Cut into thin wedges or squares to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 60 softened 5130.0 235.71 160.29 432.0
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    caster sugar 1 1/2 1/2 - - - -
    milk 2 tablespoons 18.3 1.4340000000000002 0.945 0.981
    self raising flour 0.75 - - - -
    cocoa powder 1 tablespoon 12.312000000000001 3.1266 1.0584 0.7398
    salt 1 pinch - - - -
    sugar icing 2 cups powdered - - - -
    water 1 -2 tablespoon boiling 0.0 0.0 0.0 0.0
    butter 30 softened 5130.0 235.71 160.29 432.0
    peppermint extract 3 drops - - - -
    dark chocolate 150 melted 23643.4768 2572.2912 235.5843 1377.7853
    vegetable oil 1/2 teaspoon 19.5387 0.0 0.0 2.2667

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



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