Directions:
- Cream the egg yolks, sugar and cocoa until fluffy.
- Bring milk and vanilla to the boil (barely), pour over egg mixture, whisk and add the rum.
- Strain mixture into a heavy based or double saucepan, stir over gentle heat until custard thickens.
- Cool.
- Fold in most of the cream.
- 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.
- Cover with chocolate sauce, decorate with remaining cream, shredded chocolate, almonds and the cherry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.56 Kcal (1116 kJ) | ||
| Calories from fat | 109.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 19% | |
|---|---|---|---|
| Cholesterol | 143.66mg | 48% | |
| Sodium | 116.42mg | 5% | |
| Potassium | 180.81mg | 4% | |
| Total Carbs | 28.99g | 10% | |
| Sugars | 17.4g | 70% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 102.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 185.08 Kcal (775 kJ) | ||
| Calories from fat | 75.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 19% | |
|---|---|---|---|
| Cholesterol | 99.74mg | 48% | |
| Sodium | 80.83mg | 5% | |
| Potassium | 125.54mg | 4% | |
| Total Carbs | 20.13g | 10% | |
| Sugars | 12.08g | 70% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 4.32g | 12% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.5mg | 4% | |
| Calcium | 70.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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