60 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

  • Cut the sponge cake into three slices of the same thickness.
  • Soak a slice with basic syrup, and spread out a layer of chocolate truffle of 1 cm thickness.
  • Repeat the previous step until you use all the slices. Then, soak with basic syrup.
  • Cover with the chocolate coating.
  • Decorate it with a scoop of chocolate truffle and almond praline.
  • Plate up with raspberry coulis.
Nutritional information (1 portion)
Fiber 3.72 g
Saturates 18.55 g
Monounsaturated fatty acids 10.47 g
Polyunsaturated fatty acids 3.43 g
Cholesterol 191.51 mg
Calcium 57.97 mg
Iron 1.33 mg
Zinc 1.26 mg
Vitamin A 206.25 ug
Vitamin C 0.01 g
Folic acid 21.87 ug
Salt (Sodium) 138.15 mg
Sugars 42.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.