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Recipe courtesy of Robin Miller
Espresso Cakes with Pumpkin Filling and White Chocolate Curls
Getting reviews...
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings (but easily doubled or tripled!)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 395
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 6 g
- Cholesterol
- 112 mg
- Sodium
- 179 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings (but easily doubled or tripled!)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 395
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 6 g
- Cholesterol
- 112 mg
- Sodium
- 179 mg
Ingredients
Directions
- Arrange sponge cakes on a serving plate. Spoon 1 tablespoon espresso into each cake, allowing it to absorb coffee. Spoon 1/3 cup pumpkin filling into each cake. Using a vegetable peeler, peel white chocolate into curls. Sprinkle curls over pumpkin and serve.
