Try this Holiday Charlotte recipe, or contribute your own.
Suggest a better descriptionSeparate ladyfingers and line bottom and sides of 9-inch charlotte mold or bowl. Combine sugar and water in small saucepan. Bring to boil. Boil 2 minutes. Cool. Beat egg yolks in large bowl. Gradually beat in sugar syrup. Blend in melted chocolate. Fold in whipped cream. Turn into ladyfinger- lined pan to within 1 inch of rim. Chill until set. When ready to serve, remove cake from mold. Fill top of cake with fruit, then brush fruit with melted apple jelly. Created by: Le Petit Four, Los Angeles (C) 1992 The Los Angeles Times
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Serving Size: 1 Serving (2315g) | ||
Recipe Makes: 1 (9-inch) c | ||
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Calories: 8331 | ||
Calories from Fat: 4208 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 467.6g | 623 % | |
Saturated Fat 211.1g | 1055 % | |
Monounsaturated Fat 185.2g | ||
Polyunsanturated Fat 51.7g | ||
Cholesterol 13590.3mg | 4182 % | |
Sodium 618.9mg | 21 % | |
Potassium 2923.7mg | 77 % | |
Total Carbohydrate 925g | 272 % | |
Dietary Fiber 26.4g | 106 % | |
Sugars, other 898.5g | ||
Protein 193.8g | 277 % | |
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: 8331
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