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CFJC Midday Nov 26, 2013 MWL

madewithlove's picture
Ingredients
  Coconut cream 1⁄2 Cup (8 tbs)
  Chocolate spice blend 1⁄3 Cup (5.33 tbs), divided
  Semi sweet chocolate chip 1 Cup (16 tbs)
  Pecans 1 Cup (16 tbs), chopped finely
Directions

MAKING
1. In a double boiler heat the coconut cream with the chocolate spice blend. Once combined and smooth. Add the chocolate chips and melt it while stirring frequently.
2. In a cake pan sprinkle the chocolate spice blend at the bottom. Top it with a layer of chopped nuts.
3. Pour the chocolate mixture slowly and as it rises in height, sprinkle more spice blend and nuts in layers to avoid the chocolate sticking to the pan. Finally finish it with more nuts and spice blend. Cover and place in a freezer to chill and set.

SERVING
4. Serve the cake cold and garnished and decorated with raspberries and rose petals.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Freezed
Dish: 
Cake
Occasion: 
Christmas
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Chocolate
Channel: 
Cake Channel
Cook Time: 
15 Minutes
Servings: 
6

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3.35
Average: 3.4 (1 vote)

Nutrition Rank

Nutrition Facts

Serving size

Calories 405 Calories from Fat 226

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 7.3 g36.3%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 148.4 mg6.2%

Total Carbohydrates 42 g14%

Dietary Fiber 2.6 g10.4%

Sugars 29.1 g

Protein 4 g7.3%

Vitamin A 0.2% Vitamin C 0.4%

Calcium 2.5% Iron 5.8%

*Based on a 2000 Calorie diet

CFJC Midday Nov 26, 2013 MWL Recipe Video