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Divine Southern Decadence Cake Ala Tuttle

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Submitted by chefJJ

YIELD

12 servings

PREP

30 min

COOK

30 min

READY

9 hrs

Ingredients

0

The Crust *
2 ½ 591
CUPS ML CHOCOLATE WAFER CRUMBS
fine *
½ 118
CUP ML BUTTER
melted, cooled
7 202.3
OUNCES ML/G COCONUT, SHREDDED (DESICCATED)
sweetened, toasted
0

The Batter *
¼ 59
¾ 177
CUP ML BROWN SUGAR
packed *
3 3
LARGE LARGE EGGS
12 346.8
OUNCES ML/G SEMI-SWEET CHOCOLATE
melted, cooled, null *
2 1E+1
TEASPOONS ML INSTANT COFFEE
1 5
TEASPOON ML LIQUEUR
hazelnut flavor *
¼ 59
1 237
CUP ML CASHEW NUTS
unsalted, chopped *
0

The Topping *
2 473
CUPS ML HEAVY WHIPPING CREAM
well chilled
3 86.7
OUNCES ML/G CHOCOLATE, BITTERSWEET
hazelnut flavoured, curled, null *

Directions

To Make the Crust:

Butter and flour a 10 inch springform pan.

In a bowl, combine well the wafer crumbs and ¼ cup of the butter and pat the mixture onto the bottom of the prepared pan.

In another bowl, stir together well the coconut (well cooled) and the remaining ¼ cup butter and pat the mixture 1 inch up the side of the pan.

To Make the Batter:

In a bowl with an electric mixer, cream together the butter and the brown sugar until the mixture is light and fluffy; add the eggs, 1 at a time, beating well after each addition.

Beat in the melted chocolate, instant coffee, and the hazelnut liqueur.

Stir in the flour and the cashews.

Pout the batter into the crust and bake the cake in the middle of a preheated 375℉ (190℃) oven for 30 minutes, or until it is set.

Let the cake cool completely in the pan on a rack and chill it, covered, overnight.

Run a thin knife around the edge of the pan and remove the side of the pan.

For the Topping:

In a chilled bowl beat the cream until it just holds stiff peaks, spread the sides and the top of the cake with whipped cream and garnish the cake with the chocolate curls.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 386 91% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 26g 132%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 94mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 9g
Vitamin A 20% Vitamin C 1%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
 

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