Directions:
- Preheat the oven to 180°C Grease and line a 20cm base measurement square cake pan.
- Place the coffee, chocolate and butter into a saucepan & stir over a low heat for 3 to 4 minutes until smooth and melted. Transfer mix to a bowl and cool for 10 minutes.
- Sift the flour and cocoa into a bowl. Add the sugar and stir combine. Make a well in the centre. Add the chocolate mixture, eggs and three-quarters of Peppermint Crisp. Stir with a large metal spoon until combined.
- Pour mix into cake pan. Bake for 45 minutes or until crumbs cling to a skewer inserted into centre. Allow to cool in pan.
- Cut into squares, and if desitred top with cream and sprinkle with remaining Peppermint Crisp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.47 Kcal (1568 kJ) | ||
| Calories from fat | 161.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.96g | 28% | |
|---|---|---|---|
| Cholesterol | 56.13mg | 19% | |
| Sodium | 372.67mg | 16% | |
| Potassium | 213.07mg | 5% | |
| Total Carbs | 50.05g | 17% | |
| Sugars | 32.39g | 130% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 4.27g | 9% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.6mg | 14% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 413.95 Kcal (1733 kJ) | ||
| Calories from fat | 178.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.86g | 28% | |
|---|---|---|---|
| Cholesterol | 62.04mg | 19% | |
| Sodium | 411.96mg | 16% | |
| Potassium | 235.53mg | 5% | |
| Total Carbs | 55.32g | 17% | |
| Sugars | 35.8g | 130% | |
| Dietary Fiber | 3.27g | 12% | |
| Protein | 4.72g | 9% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.9mg | 14% | |
| Calcium | 94.2mg | 9% | |
* 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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