75 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
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 3.2 g
Saturates 17.38 g
Monounsaturated fatty acids 9.54 g
Polyunsaturated fatty acids 3.11 g
Cholesterol 167.32 mg
Calcium 59.56 mg
Iron 3.87 mg
Zinc 1.37 mg
Vitamin A 185.44 ug
Vitamin C 0.0 g
Folic acid 17.27 ug
Salt (Sodium) 105.96 mg
Sugars 24.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.