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

For this recipe the following elaborations are needed:

SETTING-UP

  • Place non-stick paper on a baking tray, and over the paper, a rectangular mould.
  • Cover the basis with the sponge cake and soak.
  • Pour the chocolate truffle over the sponge cake.
  • Cover it with another layer of sponge cake and soak.
  • Pour the whipped cream with sugar over the sponge cake.
  • Finally, cover it with another layer of sponge cake and soak.
  • Cover the cake with the chocolate coating.
  • Place a scoop of whipped cream on each portion and sprinkle chocolate shavings.
  • Let chill, ration, plate up and decorate it with raspberry coulis.
Nutritional information (1 portion)
Fiber 3.33 g
Saturates 18.58 g
Monounsaturated fatty acids 10.11 g
Polyunsaturated fatty acids 3.16 g
Cholesterol 171.76 mg
Calcium 62.6 mg
Iron 4.04 mg
Zinc 1.43 mg
Vitamin A 196.8 ug
Vitamin C 0.0 g
Folic acid 17.27 ug
Salt (Sodium) 104.24 mg
Sugars 24.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.