1 serving (150 grams) contains 600 calories, 6.0 grams of protein, 35.0 grams of fat, and 70.0 grams of carbohydrates.
Calories |
946.4 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 70% | |
| Saturated Fat | 31.5 g | 157% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 78.9 mg | 26% | |
| Sodium | 473.2 mg | 20% | |
| Total Carbohydrates | 110.4 g | 40% | |
| Dietary Fiber | 4.7 g | 16% | |
| Sugars | 78.9 g | ||
| protein | 9.5 g | 19% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 157.7 mg | 12% | |
| Iron | 3.2 mg | 17% | |
| Potassium | 315.5 mg | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Black Tie Mouse Cake is a decadent dessert that merges rich Italian-inspired flavors with indulgent artistry. This multi-layered treat features chocolate mousse, creamy mascarpone cheese, and dense chocolate cake, all enrobed in a glossy ganache. Originating from European pastry traditions, it embodies a luxurious blend of textures and flavors that appeal to chocolate lovers. While it contains protein from dairy components like mascarpone, it's high in sugars and fats, making it a splurge-worthy option rather than a health-conscious choice. With its bold sweetness and lavish presentation, Black Tie Mouse Cake is perfect for special occasions but best enjoyed in moderation.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
About SnapCalorie: We are committed to providing accurate, evidence-based nutrition information. Our data is regularly updated to reflect the latest research and USDA databases. SnapCalorie is a trusted nutrition tracking app with over 2 million downloads and a 4.8/5 star rating.