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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cream the egg yolks, sugar and cocoa until fluffy. | 2. Bring milk and vanilla to the boil (barely), pour over egg mixture, whisk and add the rum. | 3. Strain mixture into a heavy based or double saucepan, stir over gentle heat until custard thickens. | 4. Cool. | 5. Fold in most of the cream. | 6. Slice the sponge cakes, spread with pear preserves, and arrange cake slices and pears in the base of a serving bowl, using some of the pear juice to moisten sponges. | 7. Cover with chocolate sauce, decorate with remaining cream, shredded chocolate, almonds and the cherry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	3			164.22	1.8309	8.0886	13.5354
caster sugar	2	ounces		50.4333	0.0	11.22	0.2833
cocoa powder	4	teaspoons		16.34	4.1495	1.4047	0.9818
milk	10	fluid		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
rum	3	tablespoons		-	-	-	-
heavy whipping cream	5	fluid	whipped	-	-	-	-
sponge cake	1 -2		sliced	-	-	-	-
pear preserve	2	tablespoons		50.4333	0.0	11.22	0.2833
pear	1	can		119.6402	31.967	0.7556	0.2939
chocolate			shredded	-	-	-	-
almond				-	-	-	-
cherry				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.