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Suggest a better description1. Preheat the oven to 350F. Line 24 muffin cups with paper.
2. Sift flour, sugar, baking powder, baking soda and salt. Mix well.
3. In a small saucepan, let to boil butter, Coke and cocoa. Fold this mixture over the sifted ingredients. Add eggs and buttermilk and stir just until is smooth.
4. Divide the batter into the prepared muffin cups, filling about 3/4 of total capacity. Bake for 20-25 minutes or just until a toothpick is inserted comes out clean. Let cool over a rack.
Topping
5. Mold the ice cream with the scoop, making no too bigger portions than the muffin. Freeze uncovered to be very set.
6. For the meringue, whip the egg whites with salt and cream of tartar. When it holding its shape, add sugar and beat a little more.
To Finish
7. Preheat the oven to 430F.
8. Put a very frozen portion of ice cream over each muffin. Cover all ice cream with meringue and bake for 3 minutos or just until the meringue is lightly brown. Serve immediately.
Cook's tip: It's advisable to use a cook's blowtorch to make the small muffins. If you don't have it, bake a large round cake and proceed in the same way, baking in the oven to brown the meringue.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 196 | ||
Calories from Fat: 120 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 6559.6mg | 226 % | |
Potassium 63.7mg | 2 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 18.1g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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