Trufle pie
Allergens:
Ingredients for 5 portions
Calculate portions
Basic plain sponge cake
0.5 ud
Basic syrup
0.05 l
Chocolate truffle
0.15 l
Chocolate coating
0.1 kg
Almond praline
0.025 kg
Raspberry coulis
0.05 l
Plain flour
0.075 kg
Dark chocolate coating
0.012 kg
Cream
0.04 l
Creamed margarine
0.02 kg
Dark chocolate coating
0.08 kg
Water
0.013 l
Confruti raspberry
0.038 kg
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)
Energy
485.87
kcal
Carbohydrates
51.94
g
Proteins
7.68
g
Lipids
26.28
g
Fiber
2.58
g
Saturates
13.28
g
Monounsaturated fatty acids
7.71
g
Polyunsaturated fatty acids
2.79
g
Cholesterol
155.19
mg
Calcium
49.53
mg
Iron
3.0
mg
Zinc
1.2
mg
Vitamin A
147.87
ug
Vitamin C
0.0
g
Folic acid
18.26
ug
Salt (Sodium)
95.39
mg
Sugars
29.96
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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