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Рецепт Rich Chocolate Almond Cake

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0 голосов | 752 визита
Порций: 10

Ингредиенты

Cost per serving $0.80 view details

Инструкции

  1. Beat cream cheese with 6 Tbsp. butter till light and fluffy. Beat in brown sugar. Beat in egg, vanilla and almond extracts. Beat in melted chocolate. Combine flour, baking pwdr, and baking soda in small bowl; fold into creamed mix alternately with lowfat milk. Mix in 1/2 c. almonds.
  2. Spread mix into a well-greased 9 x 9-inch square glass baking dish; microwave on Hi power, 5 to 6 min, turning pan every two min, till top is just barely tacky. Remove cake from oven and allow to cold on counter.* Meanwhile, spoon raspberry jam into glass measuring c.; microwave on Hi power, 30 seconds, till melted. Spread cake top with jam.
  3. Place remaining 4 Tbsp. butter in glass measuring c. with sugar and corn syrup; microwave on Hi power, 1 minute, till mix is bubbly.
  4. Remove from oven and stir in remaining 1/2 c. almonds.** Spread sugared almonds proportionately over raspberry jam. Allow cake to cold completely before cutting.
  5. Servings: 10
  6. * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning. Note which almonds will continue to brown slightly after removing from oven.
  7. * To bake cake in conventional oven; bake in greased 8 x 8-inch square pan at 350 degrees Fahrenheit, 25-30 min, till cake tester comes out clean.
  8. * To make topping on stove, heat jam in small pan over low heat. Heat butter in small saucepan; stir in sugar and corn syrup. Cook till bubbly.
  9. Remove from heat and stir in remaining 1/2 c. almonds.

Nutrition Facts

Amount Per Serving %DV
Serving Size 82g
Recipe makes 10 servings
Calories 324  
Calories from Fat 173 53%
Total Fat 19.77g 25%
Saturated Fat 10.9g 44%
Trans Fat 0.0g  
Cholesterol 68mg 23%
Sodium 277mg 12%
Potassium 101mg 3%
Total Carbs 33.77g 9%
Dietary Fiber 0.9g 3%
Sugars 21.01g 14%
Protein 3.95g 6%
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