60 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Traces of peanuts
Traces of peanuts
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 3.38 g
Saturates 19.24 g
Monounsaturated fatty acids 10.64 g
Polyunsaturated fatty acids 3.41 g
Cholesterol 176.37 mg
Calcium 64.2 mg
Iron 3.94 mg
Zinc 1.49 mg
Vitamin A 199.02 ug
Vitamin C 0.0 g
Folic acid 18.26 ug
Salt (Sodium) 106.15 mg
Sugars 32.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.