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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 10 ounce bittersweet (not unsweetened) or possibly
- Â Â semisweet chocolate minced
- 10 Tbsp. unsalted butter - (1 1/4 sticks)
- 1/4 c. whipping cream
- 2 Tbsp. Lyle's Golden brown Syrup
- Â Â (or possibly mild-flavored [light] molasses)
- 1 pkt Le Petit Beurre lightly-toasted
- Â Â butter biscuits - (7 1/2 ounce) coarsely minced
- 1 c. minced walnuts
- 1/3 c. raisins
- 1/3 c. dry tart cherries
Direcciones
- Line 9- by 5- by 2-inch metal loaf pan with plastic wrap.
- Stir chocolate and butter in heavy large saucepan over low heat till melted and smooth. Fold in cream and golden brown syrup. Remove from heat. Stir in remaining ingredients.
- Pour chocolate mix into prepared pan. Smooth top. Cover with plastic wrap and chill till set, at least 3 hrs or possibly overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.)
- Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 12 servings | |
| Calories 138 | |
| Calories from Fat 117 | 85% |
| Total Fat 13.41g | 17% |
| Saturated Fat 6.93g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 3mg | 0% |
| Potassium 66mg | 2% |
| Total Carbs 4.87g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.29g | 2% |
| Protein 1.0g | 2% |
