Hot Chocolate S’more Cake with Smoky Butterscotch Sauce & Hard Pretzel Dust

Hot Chocolate S’more Cake with Smoky Butterscotch Sauce & Hard Pretzel Dust

Hot Chocolate S’more Cake with Smoky Butterscotch Sauce & Hard Pretzel Dus

Brooklyn Blackout Cake by Cleo Coyle

Hot Chocolate S’more Cake with Smoky Butterscotch Sauce & Hard Pretzel Dust

Course cake
Servings 12

Ingredients
  

  • 12 each Sysco Classic Hot Chocolate S’more Cakes
  • ¾ cup Imperial Fresh Granny Smith apple, diced
  • ¾ cup red pear, diced
  • 1 cup Block & Barrel pretzel twists

Smoky Butterscotch Sauce

  • cups 1Sysco Classic brown sugar
  • ¾ cup Sysco Classic corn syrup
  • ½ cup Wholesome Farms Imperial unsalted butter
  • 1/3 cup Wholesome Farms Classic heavy cream
  • 1 tablespoon Sysco Classic molasses
  • ½ teaspoon Sysco Classic kosher salt
  • 2 drops Sysco Classic liquid smoke

Instructions
 

  • Smoky butterscotch sauce: Cook brown sugar, corn syrupand butter in a saucepan over medium heat until thetemperature reaches 235°F, about 10 minutes, whiskingoccasionally. Remove from heat; whisk in cream, molasses,salt and liquid smoke. Hold warm in a steam table for service.Makes about 2½ cups
  • Pulse pretzel twists in a food processor until small crumbsremain to create a pretzel dust. Makes about ¾ cup

Notes

To serve, heat a Sysco Classic Hot Chocolate S’more Cake in microwave oven on high 10 seconds or until heated through; toast marshmallow with a kitchen torch. Drizzle Sysco Classic Hot Chocolate S’more Cake with a portion of warm smoky butterscotch sauce; top with a portion of each hard pretzel dust, apple and pear.
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