Try this Cocolat Rum Glaze recipe, or contribute your own.
Suggest a better descriptionIn heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat. Stir in corn syrup and rum. Place torte upside down on a rack over tray to catch excess glaze. Spread a very thin layer of glaze over top and sides of torte to set surface. Chill 15 minutes to firm glaze. Reheat remaining glaze to thin and pour over top and sides of torte. When glaze is firm, remove cake from rack to large plate. Decorate top and sides with shaved chocolate, if desired. For shiny glaze, store cake at room temperature until serving time.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1162 | ||
Calories from Fat: 924 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 102.7g | 137 % | |
Saturated Fat 63.6g | 318 % | |
Monounsaturated Fat 29.1g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 183mg | 56 % | |
Sodium 505.9mg | 17 % | |
Potassium 429.3mg | 11 % | |
Total Carbohydrate 74.8g | 22 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 68.2g | ||
Protein 5.4g | 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: 1162
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