Desserts

Deliciously Deep Daim and Caramel Cheesecake

101
50 g (1/4 cup) butter
60 g (1/2 cup) plain ( all-purpose flour )
1/2 teaspoon vanilla sugar ( or essence )
2 tablespoons crushed Daim bars ( see notes )
400 g ( 1 + 3/4 cups cream cheese )
150 g (6 tablespoons) caramel ( or dulce de leche )
2 tablespoons crushed Daim ( see notes )
85 g (3/4 cup) icing sugar
150 ml (1/2 cup) whipping cream
220 g (1/2 cup) caramel ( or dulce de leche )
3 tablespoons whipping cream
1/3 cup confectioners sugar
~ Pre-heat the oven to 150°C (300°F) and grease a small spring-form cake tin (mine is 6 inches/ 18cm). Finely crush the Daim (or Health/Skor) bars using a food processor or blender and put to one side. ~...
See the full directions on my site
Nutritions

Calories
287125

Sodium
67865mg
2827% DV

Fat
21755g
33470% DV

Protein
1736g
3472% DV

Carbs
21601g
7347% DV

Fiber
1262g
5048% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV