75 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Soy
Soy
Sulfites
Sulfites
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 3.37 g
Saturates 18.31 g
Monounsaturated fatty acids 10.15 g
Polyunsaturated fatty acids 3.2 g
Cholesterol 186.31 mg
Calcium 56.55 mg
Iron 1.38 mg
Zinc 1.22 mg
Vitamin A 203.67 ug
Vitamin C 0.0 g
Folic acid 20.67 ug
Salt (Sodium) 127.12 mg
Sugars 33.17 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.