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Chocolate Fleck Cream Cake Recipe
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs), chilled|
|Cream cheese||16 Ounce (2 Packages, 8 Ounce Each, At Room Temperature)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Tablespoon|
|Semi-sweet chocolate||2 Ounce, grated|
|Semisweet chocolate chunks||1⁄4 Cup (4 tbs) (For Garnish)|
|Dark and milk chocolate curls||1⁄4 Cup (4 tbs) (For Garnish)|
Serving size: Complete recipe
Calories 7767 Calories from Fat 4541
% Daily Value*
Total Fat 513 g789.7%
Saturated Fat 256.2 g1280.9%
Trans Fat 0 g
Cholesterol 985.1 mg
Sodium 4067.7 mg169.5%
Total Carbohydrates 779 g259.8%
Dietary Fiber 26.4 g105.4%
Sugars 563.7 g
Protein 60 g120.7%
Vitamin A 150.7% Vitamin C
Calcium 61.6% Iron 136.4%
*Based on a 2000 Calorie diet
Crush cookies in a food processor.
Combine cookie crumbs and butter. Stir well with a fork.
Press evenly over bottom and a little up the sides of a 9" springform pan.
Whip cream until soft peaks form.
Beat the cream cheese until light and fluffy. Gradually add the sugar. Blend in the vanilla.
Gently, but thoroughly, fold in the whipped cream. Fold in the grated chocolate.
Do not over mix or the mixture will be all chocolate instead of white with chocolate flecks scattered throughout.
Spoon into crust. Level the surface. Cover and chill at least 2 hours. Remove spring sides of pan.
Decorate and garnish with chocolate cutouts or curls.