Try this Cream And Chocolate Frozen Sponge Pudding recipe, or contribute your own.
Suggest a better descriptionSoak the cake in the liqueur and arrange it around 2 x 1 litre (1 3/4 pint) moulds to line them completely. Mix half the almonds and hazelnuts together, then mix half the remaining nuts with the chocolate. Add the sugar to the whipping cream and beat until stiff. Divide the cream in half and put in two separate bowls. Add the chocolate and nut mixture to one half and add the other large portion of nuts to the other half. Reserve the remaining small portion of nuts. Mix the cocoa powder into the chocolate and nut cream and divide equally between the two moulds, half filling them. Cover with the nut cream, then cover the tops with the remaining nuts. Freeze for about 3 hours or until solid. Remove from the freezer and leave to stand for about 20 minutes, sliced in wedges.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 12 servings | ||
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Calories: 12 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.1g | ||
Protein 0g | 0 % | |
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: 12
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