Chocolate Rosemary Coffee Cake#RSC Recipe

Name: Chocolate Rosemary Coffee Cake#RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, melted; 1 (16 1/3 ounce) can refrigerated biscuits (large flaky type); ¼ cup almonds, toasted and chopped; ⅓ cup granulated sugar; 1 teaspoon fresh rosemary, finely minced; ½ cup confectioners' sugar; 2 ounces cream cheese, softened; 2 ounces dark chocolate, chopped; 2 tablespoons heavy cream; Reynolds Wrap Foil

Servings: persons

2 tablespoons butter, melted
1 (16 1/3 ounce) can refrigerated biscuits (large flaky type)
¼ cup almonds, toasted and chopped
⅓ cup granulated sugar
1 teaspoon fresh rosemary, finely minced
½ cup confectioners' sugar
2 ounces cream cheese, softened
2 ounces dark chocolate, chopped
2 tablespoons heavy cream
Reynolds Wrap Foil

1
Heat the oven to 350 degrees F. Line a 9-inch round cake pan with Non-stick Reynolds Foil.
2
Separate the biscuit dough into 8 biscuits.
3
Place 1 biscuit in the center of the pan.
4
Cut the remaining biscuits in half, forming 14 half-circles.
5
Arrange the pieces around the center biscuit like flower petals.
6
Brush melted butter over the tops of the biscuits.
7
In a small bowl, combine the almonds, granulated sugar and minced rosemary.
8
Mix well and sprinkle over biscuits.
9
Bake for 20 minutes or until golden brown.
10
Meanwhile, in a small bowl melt chocolate in the microwave in 10 second bursts until smooth.
11
Combine with confectioners' sugar, cream cheese and heavy cream.
12
Blend until smooth adding more cream, if needed, to thin.
13
Drizzle glaze over the warm coffee cake.
14
Serve while warm.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, melted, 1 (16 1/3 ounce) can refrigerated biscuits (large flaky type), ¼ cup almonds, toasted and chopped, ⅓ cup granulated sugar, and more.

Yes, Chocolate Rosemary Coffee Cake#RSC falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Rosemary Coffee Cake#RSC

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