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Suggest a better descriptionRoll out the pastry and use to line the base and sides of a 23cm wide, 3cm deep fluted tin. Bake blind at 200C/400F/gas 6 for 15 minutes or until the base is dry. Put the chocolate, butter and sugar in a bowl over a pan of warm water, stirring until warm, smooth and melted. Mix the cocoa and coffee with the hot water stirring until smooth. In a bowl, beat the eggs until frothy and stir in the other two mixtures. Pour into the pastry case and bake at 130C/260F/gas 1 for 40-45 minutes, or until firm and risen. Serve warm or cold. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #,
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Serving Size: 1 Serving (1522g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4515 | ||
Calories from Fat: 3139 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 348.8g | 465 % | |
Saturated Fat 188.3g | 941 % | |
Monounsaturated Fat 101.6g | ||
Polyunsanturated Fat 23.6g | ||
Cholesterol 4763.8mg | 1466 % | |
Sodium 1660.4mg | 57 % | |
Potassium 2553.1mg | 67 % | |
Total Carbohydrate 208.2g | 61 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 200.2g | ||
Protein 146.4g | 209 % | |
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: 4515
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