60 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 preparations are necessary:

SETTING UP

  • Assemble the cooked truffle and fill a piping bag.
  • Place the sponge cake on greaseproof paper, place the bottom upwards and soak slightly.
  • Begin to detail with truffle from left to right leaving a free space of about 2 cm on each side.
  • With the help of the paper and pulling it towards us roll up the cake.
  • Cover with the chocolate coating.
  • Leave to cool and ration.
  • Finish with a button of sweetened whipped cream.
  • Serve with strawberry coulis.
Nutritional information (1 portion)
Fiber 3.84 g
Saturates 29.03 g
Monounsaturated fatty acids 15.04 g
Polyunsaturated fatty acids 3.66 g
Cholesterol 234.29 mg
Calcium 89.54 mg
Iron 4.61 mg
Zinc 1.77 mg
Vitamin A 319.25 ug
Vitamin C 0.0 g
Folic acid 19.84 ug
Salt (Sodium) 125.08 mg
Sugars 37.54 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.