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Mexican Cocoa Torte

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.6979
Energy (kCal)3867.0967
Carbohydrates (g)393.7074
Total fats (g)251.4839
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan. | 2. Cook over very low heat, stirring constantly, until smooth and creamy. | 3. Cool to room temperature. | 4. Place pie crust mix in medium mixing bowl and stir in 3/4 cup of the cocoa mixture, blending thoroughly. | 5. Shape into smooth ball and chill 1 hour. | 6. Divide dough into 4 pieces. | 7. Line two cookie sheets with aluminum foil and mark two 8-inch circles on each. | 8. Place balls of dough on foil and | 9. press with fingers into marked circles. | 10. Bake at 375 degrees for 10 to 12 minutes or until almost set. | 11. Cool on cookie sheets. | 12. Add remaining cocoa mixture to cream in small mixer bowl and beat until stiff. | 13. Place one pastry round on serving plate then spread with a fourth of the whipped cream mixture. | 14. Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream. | 15. Chill several hours. | 16. Garnish with Mini Chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    cocoa 1/2 cup unsweetened 94.6 25.069000000000003 7.7829999999999995 5.632999999999999
    cinnamon 1/4 teaspoon - - - -
    shortening 1/3 cup 604.0667 0.0 0.0 68.3333
    coffee 1/2 cup 75.33 12.5024 2.5029 1.7496
    pie crust mix 1 package 1471.12 147.964 19.596 89.176
    heavy cream 2 cups 816.0 6.5760000000000005 6.816 86.59200000000001
    chocolate chip semisweet - - - -

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



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