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Ingredientes
- 1/3 c. loosely packed fresh mint leaves rinsed, spun dry, and minced fine, plus, if you like, mint sprigs for garnish
- 3 Tbsp. sugar
- 1 Tbsp. unsweetened cocoa pwdr
- 1 c. heavy cream chilled a (9-oz) package chocolate wafers
Direcciones
- In a bowl of an electric mixer combine the mint leaves, the sugar, the cocoa pwdr, and the cream, beat the mix till it holds soft peaks, and spread about 1 mounded tsp. of it on one side of each wafer. On a
- platter sandwich the wafers together on their sides to create a log and ice the log with the remaining cream mix, covering it completely. Refrigeratethe cake, covered loosely with plastic wrap, for at least 6 hrs or possibly overnight. Cut the cake diagonally into 3/4-inch-thick slices and serve it garnished with the mint sprigs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 175g | |
| Calories 586 | |
| Calories from Fat 396 | 68% |
| Total Fat 44.99g | 56% |
| Saturated Fat 27.66g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 49mg | 2% |
| Potassium 148mg | 4% |
| Total Carbs 45.19g | 12% |
| Dietary Fiber 1.8g | 6% |
| Sugars 37.9g | 25% |
| Protein 3.87g | 6% |
