Chocolate and Hazlenut Financier
Modern recipe for small almond cakes, where the ground almonds are replaced by ground hazelnuts to make this pure butter chocolate and hazelnut cake even tastier! In addition, its garnish of toasted hazelnuts enhances the appearance of this dessert.
Box Quantity
48 x 45g
Defrost Time
120 minutes
Bake Temperature
160
Bake Time
5
Ingredients:
EGG white*, icing sugar, sugar, WHEAT flour (GLUTEN), ground HAZELNUTS 7,4%, butter (MILK), sunflower oil, dark chocolate coating [58% of cocoa] 6% (cocoa mass, sugar, cocoa butter, emulsifier: lecithin (sunflower, SOYA)), ALMOND powder, chopped HAZELNUT 3,6%, cocoa powder, baking powder (raising agent: diphosphates – sodium carbonates, WHEAT starch (GLUTEN)), salt. * free range eggs.
Nutritional Information:
Typical Values | Per 100g |
---|---|
Energy | 1707kj / 414kcal |
Carbohydrates | 36.2g |
of which Sugars | 29.4g |
Fat | 25.8g |
of which Saturates | 7.3g |
Fibre | 3g |
Protein | 7.7g |
Salt | 0.44g |
Reference Intake:
Each 100g portion contains
Energy
1707kj / 414kcal
20%
Fat
25.8g
37%
Saturates
7.3g
37%
Sugars
29.4g
33%
Salt
0.44g
7%
Dietry Information:
Key: Suitable for
Vegetarian
Vegan
Kosher
Halal
Coeliac
Allergy Information:
Key: Contains May contain
Cereal /Gluton
Milk
Eggs
Peanuts
Nuts
Crustaceans
Mustard
Fish
Lupin
Sesame
Celery
Soya
Molluscs
Sulphur Dioxide