Chocolate Cake &Amp; Peppermint Fondue

1. Combine the cream and sugar in saucepan; heat gently until almost boiling.

2. Blend cornflour smoothly with 1 tablespoon water; add to cream and continue to heat.

3. Stir constantly, until thickened.

4. Add peppermint extract, then pour into a fondue pot.

5. Chop cake into cubes; dip into fondue.

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Nutrient	Quantity
Total fats	208.08 g
Protein	21.78 g
Carbohydrates	39.9 g
Energy	1980 kCal
Water	323.4 g
Aspartic acid	2.124 g
Calcium, Ca	66 mg
Fiber, total dietary	13.2 g
Niacin	5.34 mg
Arginine	3.57 g
Glutamic acid	4.974 g
Sodium, Na	24 mg
Total lipid (fat)	208.08 g
Manganese, Mn	7.824 mg
Proline	0.9 g
Fatty acids, total saturated 16:0	17.64 g
Fatty acids, total saturated 8:0	14.58 g
Serine	1.122 g
Fatty acids, total saturated 10:0	11.586 g
Fatty acids, total saturated 18:0	10.776 g
Vitamin B-6	0.282 mg
Ash	6.9 g
Fatty acids, total saturated 18:1 undifferentiated	8.85 g
Pantothenic acid	1.566 mg
Phenylalanine	1.104 g
Copper, Cu	2.268 mg
Thiamin	0.18 mg
Methionine	0.408 g
Iron, Fe	13.68 mg
Carbohydrate, by difference	39.9 g
Phosphorus, P	732 mg
Folate, total	138 g
Alanine	1.11 g
Valine	1.32 g
Fatty acids, total saturated 18:2 undifferentiated	2.274 g
Glycine	1.032 g
Fatty acids, total saturated 14:0	36.45 g
Zinc, Zn	5.76 mg
Isoleucine	0.852 g
Fatty acids, total saturated 12:0	92.31 g
Fatty acids, total polyunsaturated	2.274 g
Leucine	1.614 g
Folate, DFE	138 g
Tryptophan	0.252 g
Vitamin C, total ascorbic acid	16.8 mg
Fatty acids, total saturated 6:0	1.182 g
Tyrosine	0.672 g
Fatty acids, total saturated	184.518 g
Histidine	0.498 g
Fatty acids, total monounsaturated	8.85 g
Threonine	0.792 g
Folate, food	138 g
Magnesium, Mg	168 mg
Lysine	0.96 g
Potassium, K	1950 mg
Cystine	0.432 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Chocolate sponge cake	1	0	0	0
Cornflour	6 teaspoons	0	0	0
Cream	2.5 cups	1980	39.9	208.08
confectioner ' sugar	1 cup	0	0	0
peppermint extract	3 drop	0	0	0