Try this Italian Chestnut Jam Cake recipe, or contribute your own.
Suggest a better description* Note: See the "Sweet Chestnut Puree" recipe which is included in this collection. Mix together the ingredients for the syrup and heat for a moment on the stove or in the microwave. Dribble this mixture on all 3 slices of cake. Spread the chestnut puree on 2 of the slices and place on top of each other, the bare slice going on top. Mix all the ingredients for the icing with an electric mixer. Whip until light and smooth. Ice the cake and top with the toasted almonds. Melt the chocolate bars in a glass measuring cup in the microwave. Then stir in enough very hot water to make a very thick syrup. Dribble this over the top of the cake and allow to cool. This cake serves 8 to 10. Comments: This is a very dramatic presentation, though I have taken some gross liberties with this recipe. The older versions are just too complex to bother with and this one is both simple and delicious. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-25-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-14-1995 Recipe by: Jeff Smith
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 8 servings | ||
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Calories: 580 | ||
Calories from Fat: 414 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46g | 61 % | |
Saturated Fat 29.1g | 146 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 121.9mg | 38 % | |
Sodium 334.9mg | 12 % | |
Potassium 36.2mg | 1 % | |
Total Carbohydrate 39.7g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 39.7g | ||
Protein 1g | 1 % | |
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: 580
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