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Ингредиенты
Инструкции
- GLAZE: 1) Place strips of wax paper under torte to catch spills. 2. Place chocolate, margarine and honey in top of double boiler over warm water on moderate heat. Cook, stirring occasionally, till melted and smooth. Remove from heat. 3. Replace the water in the bottom of the doubler with ice water, deep sufficient to touch the upper portion. Place glaze over ice water and stir briefly and constantly, only till it cools and barely begins to thicken very slightly. Watch carefully so which it doesn't harden. 4. Pour over top of cake. With a long, narrow, metal spatula, spread it smoothly over the top, letting some run down on the sides. Smooth sides with a small metal spatula. Remove wax paper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 12 servings | |
| Calories 85 | |
| Calories from Fat 75 | 88% |
| Total Fat 8.76g | 11% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 80mg | 2% |
| Total Carbs 3.82g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.05g | 1% |
| Protein 1.23g | 2% |
