Tea Time Chocolate cake
Light cake paste with shards of dark chocolate, ginger, grapefruit, grapes, cherries and almonds, covered with a dark chocolate glazing.
Tasting advice of Jean-Paul Hevin: to taste with Lapsang Souchong Tea.
Conservation : 7 days at 4°C
BUTTER, icing sugar, whole EGGS, WHEAT flour, dark chocolate (85% of cocoa minimum), cherries, grape with rum (54% vol.), ALMONDS powder, candied oranges, sugar, candied ginger, cocoa powder, backing powder (WHEAT starch), vanilla powder, cinnamon, coriander, anise, nutmeg.
Decoration: dark chocolate coating (68% of cocoa minimum) (cocoa paste, sugar, cocoa butter, emulsifier: SOY lecithin).
Chocolate color knot: dark chocolate (68% of cocoa minimum) (cocoa paste, sugar, cocoa butter, emulsifier: SOY lecithin), glucose syrup.
Made in our laboratories that handle: fish gelatin, sulphites, sesame.
Nutrition facts for 100g: Energy: 1644kJ/394kcal, fats: 23g, of which saturated fatty acids: 13g, carbohydrates: 39g, of which sugars: 28g, proteins: 6,3g, salt: 0,33g.
Blanditiis praesentium volutatu deleniti atque corrupti quos
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Satuday, Sunday: 7AM - 12PM