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Dairy
Medium
3 Hours, 45 Minutes
Diets 
Here’s a delightful dessert that will add a blooming touch to your Shavuos table. These can be served in individual portions, or grouped together as a centerpiece.
1 lb (500 grams) butter
2 and 1/2 cups sugar
6 eggs
3/4 cup milk
4 cups flour
1/4 cup Gefen Cocoa
1/4 cup Gefen Corn Syrup
1/4 cup Walders Scotch and Coffee Liqueur or other coffee liqueur
1/4 cup water
5 oz (150 ml) Elite Milk Chocolate
6 tablespoons butter
4 tablespoons heavy cream
2 tablespoons Walders Scotch and Coffee Liqueur or other coffee liqueur
Cream the sugar with the butter until fluffy and airy.
Add the eggs, one at a time.
Add the remaining ingredients and mix till smooth.
In a small saucepan, bring all the ingredients to a boil. Allow to cool.
Fill the flowerpots with alternating layers of cake batter, fudge, cake batter, fudge. Each should be about 2/3 full.
Swirl with a fork to create a marble effect. Transfer the pots to a rimmed cookie sheet. Bake at 300°F (150°C) for 45-50 minutes, or until a cake tester inserted into the center comes out clean. Cool.
For the planters: Use unglazed flowerpots approximately 3 inches (7½-cm) high with 5-oz. (150-ml) capacity. Bake the pots in the oven before using for 2 hours to sterilize them. (Alternatively, you can prepare the cakes in muffin tins and transfer to the flowerpots later.)
Use a piece of baking paper to cover the hole in the bottom of the flowerpot. Brush the paper and inner walls of the flowerpot with oil; then dust with flour or cocoa.
Bring all the ingredients to a boil in a saucepan. When it is slightly thickened, pour over the cakes.
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