Dessert
Chocolate shell cream cake
No-bake frozen cake with a lemon-cream base and whipped chocolate coating.
PrepPr20 minFreezeFre4 hServesSrv~12 slicesCa:PCa:PN/A
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups melted chocolate
- 2 cups sweetened condensed milk
- 2 cups heavy cream
- Juice of 6 lemons
Directions
- Whip 1 1/2 cups heavy cream until stiff peaks form. Fold in melted chocolate until smooth.
- In a blender, combine condensed milk, 2 cups heavy cream, and lemon juice. Blend until smooth.
- Line a loaf pan or mold with plastic wrap. Pour in the lemon cream mixture.
- Spread the chocolate cream over the top as a shell. Freeze until firm, at least 4 hours.
- Unmold, slice, and serve frozen.
Contribution
Video recipeNutrition Facts
Per serving (1 of 12). Does not change when you scale ingredients.
- Calories 564.7166666666667
- Total Fat 466.9g
- Saturated Fat 287.7g
- Trans Fat 0.4g
- Polyunsaturated Fat 1.3g
- Monounsaturated Fat 0.5g
- Cholesterol 1374.1 mg
- Sodium 1932.9 mg
- Carbohydrate 577.1g
- Fiber 24.8g
- Sugar 523.3g
- Protein 82.8g
- Calcium 2498.9 mg
- Ca:P ratio N/A
- Vitamin A 6231.6 mcg
- Vitamin K 4.5 mcg
