from a chocolate pound cake recipe but use with tahini thumbprint cookies
In a small saucepan, add heavy cream and corn syrup and heat over medium heat until hot.
Remove from heat then stir in chocolate. Continue to whisk until smooth then add in peppermint extract and allow to cool and thicken.
Drizzle over cooled cake and let set. Garnish with crushed peppermint candy and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 641 | ||
Calories from Fat: 427 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.4g | 63 % | |
Saturated Fat 28.7g | 144 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 82.2mg | 25 % | |
Sodium 38.7mg | 1 % | |
Potassium 352.5mg | 9 % | |
Total Carbohydrate 62.9g | 19 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 58g | ||
Protein 4.8g | 7 % | |
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: 641
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