For this recipe the following elaborations are needed:
- Génoise sponge cake
- Sheet-moulded cocoa sponge cake (replace the 25% of the flour with cocoa powder)
- Basic syrup
- Chocolate patissiere cream
- Apricot coulis
- Place a non-stick paper on a baking tray, and over the paper, a rectangular mould.
- Cover the basis with the génoise sponge cake and soak .
- Pour the chocolate patissiere cream over the sponge cake.
- Cover it with a layer of cocoa sponge cake.
- Repeat the previous step.
- Finally, cover with another layer of cocoa sponge cake and spread out a thin layer of chocolate patissiere cream.
- Remove from the mould and finish the cake.
- Decorate it with grated coconut.
- Ration, plate up and decorate with apricot coulis.
Nutritional information (1 portion)
Fiber 1.19 g
Saturates 2.99 g
Monounsaturated fatty acids 2.51 g
Polyunsaturated fatty acids 0.86 g
Cholesterol 161.85 mg
Calcium 77.7 mg
Iron 2.06 mg
Zinc 0.94 mg
Vitamin A 91.91 ug
Vitamin C 0.73 g
Folic acid 25.44 ug
Salt (Sodium) 104.09 mg
Sugars 25.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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