Servings:?? | Calories:11267 | Total Fat:731g | Chol:3829mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 731g
1125 %
Sat Fat 409g
2044 %
Total Carb 1126g
375 %
Fiber 44g
174 %
Sugars 844g
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Cholesterol 3829mg
1276 %
Sodium 4798mg
200 %
Protein 125g
250 %
Calories:
66% Others combined
14% Unsalted butter
9% Semisweet chocolate
8% Sugar
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 ounces bittersweet or semisweet chocolate chopped 2 ounces unsweetened chocolate, chopped 6 tablespoons water 8 ounces (2 sticks) unsalted butter, at room temperature 1 1/4 cup + 1/4 cup sugar 4 large eggs, separated 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk, at room temperature 1 teaspoon vanilla extract 1 cup heavy cream 1 cup sugar 3 large egg yolks 3 ounces butter, cut into small pieces 1/2 teaspoon salt 1 cup pecans, toasted and finely chopped 1 1/3 cups unsweetened coconut, toasted 1 cup water 3/4 cup sugar 2 tablespoons dark rum 8 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons light corn syrup 1 1/2 ounces unsalted butter 1 cup heavy cream 2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.) 3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)
Directions : View recipe directions on veronicascornucopia.com
