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Add a photoRaciónes: 12
Ingredientes
- MM
- 1 x MM CHOCOLATE SHORTBREAD BASE
- 10 Tbsp. Butter cool
- 1/3 c. Powdered Sugar
- 1/3 c. Sugar
- 1/4 c. Unsweetened Cocoa
- 1 c. Flour MM
- 1 x MM M TOPPING
- 4 lrg Egg Yolks
- 3/4 c. Sugar
- 3 ounce Lemon Juice about 2-1/2 lemons
- 4 Tbsp. Butter
- 1 pch Salt
- 2 tsp Lemon Zest MM
- 1 x MM M TOPPING
- 1 ounce Bittersweet Chocolate Finely Minced
- 2 Tbsp. Heavy Cream
- 1 1/2 tsp Grand Marnier
Direcciones
- Heat oven to 325 F. Use 8x8" pan and line bottom and two sides with a 8x16" strip of foil. Whisk together the sugars and cocoa. In a large bowl, cream the butter and cocoa mix till light and fluffy. Fold in the flour, adding in two parts, till incorporated. Pat dough into prepared pan. Use fork to prick dough all over. Bake for 40 min.
- While shortbread is baking, prepare the Topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 250 | |
| Calories from Fat 152 | 61% |
| Total Fat 17.27g | 22% |
| Saturated Fat 10.39g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 113mg | 5% |
| Potassium 41mg | 1% |
| Total Carbs 23.97g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 21.54g | 14% |
| Protein 1.76g | 3% |
