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Choc Ripple Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.5471
Energy (kCal)1226.7775
Carbohydrates (g)20.2377
Total fats (g)106.7904
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add sugar and a drop of vanilla essence to the cream and whip until very stiff. | 2. Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log. | 3. Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set. | 4. Before serving, decorate with crushed pepermint crisp. | 5. When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream 300 ml 1004.2775 20.2377 11.0471 105.5404
    caster sugar 1 teaspoon 222.5 0.0 49.5 1.25
    vanilla essence 222.5 0.0 49.5 1.25
    chocolate ripple biscuit 250 g 222.5 0.0 49.5 1.25
    peppermint crisp candy bar 35 g crushed 222.5 0.0 49.5 1.25

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



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