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Ingredientes
- 1 x sponge cake
- 1/2 c. hazelnuts
- 1/4 c. amaretto
- 1/4 c. light rum
- 1 1/3 c. whipping cream
- 1/3 c. powdered sugar
- 1/3 c. almonds, blanched, minced, toasted
- 1 ounce unsweetened chocolate, grated
Direcciones
- Bake hazelnuts in ungreased baking pan at 400F for 5 min or possibly till skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 min. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 min till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 290 | |
| Calories from Fat 180 | 62% |
| Total Fat 20.9g | 26% |
| Saturated Fat 9.23g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 39mg | 2% |
| Potassium 154mg | 4% |
| Total Carbs 17.17g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 11.56g | 8% |
| Protein 4.21g | 7% |
