Torta de chocolate (chocolate pie)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 82.3957 |
| Energy (kCal) | 3038.0993 |
| Carbohydrates (g) | 303.6738 |
| Total fats (g) | 173.3176 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. To prepare the pastry: sift the flour, cocoa and salt together into a bowl. | 2. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. | 3. Add the sour cream and knead into a ball. | 4. Divide into 4 equal pieces and refrigerate 2 hours. | 5. On a floured board, roll each piece of dough out to a 10 x 10 inch square. | 6. Place each square on a buttered baking sheet, prick all over with a fork and bake in a 400f degree oven 10 minutes. | 7. Carefully transfer the pastry squares to wire racks to cool. | 8. They will be very fragile. | 9. To prepare the filling: Place the chocolate, cream and butter in a saucepan and stir over low heat until the chocolate and butter are melted. | 10. Beat the egg yolks until thick. | 11. Beat in a few tablespoons of the hot chocolate mixture and stir back into the hot chocolate. | 12. Stir in the vanilla and let the mixture cool to spreading consistency. | 13. Do not refrigerate or it will be too stiff to spread. | 14. Place 1 pastry layer on a serving plate and spread with the filling. | 15. Continue layering, leaving the nicest looking pastry square for the top. | 16. Sift powdered sugar over the top layer. | 17. Using a pastry bag fitted with a star tube, decorate the top layer with a little of the leftover filling. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| flour | 1 1/2 | cups | 867.42 | 189.9081 | 14.1015 | 3.3654 | |
| cocoa | 1/2 | cup | - | - | - | - | |
| salt | 1/2 | teaspoon | - | - | - | - | |
| butter | 1 | cup | 1368.0 | 62.856 | 42.744 | 115.2 | |
| cream | 1/3 | cup | sour | 151.8 | 3.5497 | 1.8707 | 14.835 |
| chocolate | 16 | ounces | semisweet | 263.0833 | 42.9552 | 9.344 | 6.5317 |
| heavy cream | 1/4 | cup | 102.0 | 0.8220000000000001 | 0.852 | 10.824000000000002 | |
| butter | 1/2 | cup | 1368.0 | 62.856 | 42.744 | 115.2 | |
| egg yolk | 5 | 273.7 | 3.0515 | 13.481 | 22.559 | ||
| vanilla | 1 | teaspoon | 12.095999999999998 | 0.5313 | 0.0025 | 0.0025 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.