This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It’s just delicious.
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Serving Size: 1 to 10 serving (125 | ||
Recipe Makes: 8 to 10 serv | ||
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Calories: 224 | ||
Calories from Fat: 109 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 158.6mg | 49 % | |
Sodium 56.7mg | 2 % | |
Potassium 176.4mg | 5 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 16.4g | ||
Protein 5.9g | 8 % | |
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: 224
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