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Cocoa Torte Mexicano

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.9149
Energy (kCal)3168.43
Carbohydrates (g)368.6384
Total fats (g)177.5176
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix sugar, cocoa, cinnamon, Crisco, and coffee in small saucepan and cook over low heat, stirring constantly, until smooth and creamy. | 2. Bring to room temperature. | 3. Place pie crust mixture in medium mixing bowl and stir in 3/4 C of cocoa mixture, blending very well. | 4. Shape into a smooth ball and chill 1 hour. | 5. Divide dough into 4 pieces. | 6. Line 2 cookie sheets with foil and mark 2 8" circles on each. | 7. Place dough on foil and spread into circles. | 8. Bake 375* for 10-12 minutes. | 9. Cool. | 10. Add remaining cocoa mixture to cream in small bowl and beat until stiff. | 11. Place one pastry round on a serving plate, spread with 1/4 of cream mixture. | 12. Repeat layering with remaining rounds and top with cream. | 13. Chill several hours and top 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 - - - -
    cinnamon 1/4 teaspoon - - - -
    butter flavor crisco 1/3 cup - - - -
    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
    mini chocolate chip semisweet - - - -

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



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