“This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert.”
Prep: 20 m
Ready In: 1 h 20 m
Nutrition/ Amount per serving (12 total)
– Calories:434 kcal
– Fat: 28.4 g
– Carbs: 42.7g
– Protein: 4.1 g
– Cholesterol: 134 mg
– Sodium: 200 mg
– 1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
– 3/4 cup strong brewed coffee
– 1 (8 ounce) package cream cheese
– 1 cup white sugar
– 1/2 cup chocolate syrup
– 2 cups heavy whipping cream
– 2 (1.4 ounce) bars chocolate covered English toffee, chopped
Step 1: Arrange cake slices on bottom of a rectangular 11×7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Step 2: Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Step 3: Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.