60 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Elaboration

For this recipe, the following preparations are necessary:

SETTING UP

  • Assemble the cooked truffle and fill a piping bag.
  • Place the sponge cake on greaseproof paper, place the bottom upwards and soak slightly.
  • Begin to detail with truffle from left to right leaving a free space of about 2 cm on each side.
  • With the help of the paper and pulling it towards us roll up the cake.
  • Cover with the chocolate coating.
  • Leave to cool and ration.
  • Finish with a button of sweetened whipped cream.
  • Serve with strawberry coulis.
Nutritional information (1 portion)
Fiber 4.11 g
Saturates 29.19 g
Monounsaturated fatty acids 15.26 g
Polyunsaturated fatty acids 3.68 g
Cholesterol 233.37 mg
Calcium 80.39 mg
Iron 6.21 mg
Zinc 1.4 mg
Vitamin A 323.52 ug
Vitamin C 0.01 g
Folic acid 21.68 ug
Salt (Sodium) 155.58 mg
Sugars 46.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.