Sweet Treat Dessert Collection
A heartfelt collection of chocolate cakes & cheesecakes. | 4 Servings
- Eggs
- Wheat
- Milk
- Soy
Calling all dessert lovers! Put away those heart-shaped chocolate samplers because we’ve got the goods to satisfy your sweet tooth this Valentine’s Day. Whether you prefer a rich and creamy salted caramel mascarpone cheesecake, a white chocolate cheesecake with a jammy raspberry swirl, a molten chocolate lava cake, or a luscious chocolate loaf cake, this collection is for you. Keep it simple or dress them up by topping them with chopped fruit, nuts, whipped cream, or crunchy sea salt … you really can’t go wrong. *Nutrition values for 1 white chocolate raspberry swirl cheesecake is as follows: Calories 420, Fat 25 g, Saturated Fat 17 g, Cholesterol 85 mg, Sodium 250 mg Carbohydrate 42 g, Fiber 0 g, Sugar 31 g, Protein 4 g.* *Nutrition values for 1 salted mascarpone cheesecake is as follows: Calories 420, Fat 28 g, Saturated Fat 18 g, Cholesterol 100 mg, Sodium 250 mg, Carbohydrate 37 g, Fiber 0 g, Sugar 25 g, Protein 4 g.* *Nutrition values for 1 lava cake is as follows: Calories: 490, Fat: 34 g, Saturated Fat: 19 g, Cholesterol: 125 mg, Sodium: 50 mg, Carbohydrate: 40 g, Fiber: 0 g, Sugar: 34 g, Protein: 7 g.* *Nutrition values for 1 slice of Chocolate Loaf Cake is as follows: Calories 180, Total Fat 11g, Sat. Fat 3g, Cholest. 30mg, Sodium 150mg, Total Carb. 17g, Fiber 0g, Sugar 12g, Protein 2 g.*
Ingredients
1 unit
White Chocolate Raspberry Swirl Cheesecake
(Contains: Eggs, Wheat, Milk, Soy)
1 unit
Salted Caramel Mascarpone Cheesecake
(Contains: Eggs, Wheat, Milk, Soy)
1 unit
Chocolate Lava Cake
(Contains: Eggs, Milk, Soy)
1 unit
Chocolate Pound Cake
(Contains: Eggs, Wheat, Milk)
Cooking Steps
LOAF CAKE: Keep refrigerated until ready to eat. Take out of the refrigerator about 1 hour before serving.
CHEESECAKES: Keep frozen or refrigerated until ready to eat; best if used within 7 days. If frozen, thaw in the refrigerator (at 40 degrees) overnight or for 2-3 hours at room temperature before eating.
LAVA CAKE: Keep frozen or refrigerated until ready to eat; best if used within 7 days. If frozen, thaw in the refrigerator (at 40 degrees) overnight or for 2-3 hours at room temperature before heating. Remove and discard plastic wrapping. RECOMMENDED: Preheat oven to 350°. Bake thawed cake in tray until warmed through, 10-14 minutes. (Note: Oven times may vary.) ALTERNATIVELY: Microwave thawed cake in tray until warmed through, 30-45 seconds. Do not overheat.
