harrods March 2014
Line the base and sides of a 20cm springform cake tin with baking parchment.
Finely sieve the flour, cocoa and icing sugar together. In a separate bowl, cream the butterm then mix in the egg and 2 tbsp of Kahlua. Combine with the dry ingredients to make a dough, wrap it in cling film, flatten it slightly and freeze for 20 minutes.
Pre heat the oven to 180 C. Roll out the dough in the tin, prick with a fork then cook for 10 minutes until firm. Leave to cool briefly, then brush it all over with Kahlua.
Mix the cream cheese and sugar, add the egg yolks, sprinkle in the flour, and mix thoroughly. Add the espresso, vanilla paste, and a large pinch of salt. Put one third of the mixture in a separate bowl.
Melt the chocolate in separate bowls. Mix the dark chocolate with the smaller mixture, the white chocolate with the bigger mixture. If one is stiffer than the other, add a little Kahlua or espresso. Spoon the mixtures into the tin, alternating the colours, then create the marble effect with a skewer.
Cook at 220C. AFter 10 minutes when the top of the cake is sealed, turn the heat down to 120C and cook for 20 minutes. Then turn off the oven and cool for three hours/overnight with the oven door ajar. Keep the cake in the fridge and eat within three days.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 516 | ||
Calories from Fat: 293 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.5g | 43 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 156.5mg | 48 % | |
Sodium 218.3mg | 8 % | |
Potassium 186.7mg | 5 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 46.4g | ||
Protein 7.4g | 11 % | |
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: 516
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