CHOCOLATE FONDANT CAKE MIX BIO 241 g
Ingredients: dark chocolate drops* (62 %) (cocoa mass*, cane sugar*, cocoa butter*, emulsifier soy lecithin*), coconut sugar*, rice flour*, tapioca flour*, Himalayan salt (*certified organic ingredient)
dark chocolate drops* (62 %) (cocoa mass*, cane sugar*, cocoa butter*, emulsifier soy lecithin*), coconut sugar*, rice flour*, tapioca flour*, Himalayan salt (*certified organic ingredient)
Nutritional value of 100 g: Energy value 1736 kJ / 417 kcal
Fat 29 g
including saturated fatty acids 18 g
Carbohydrates 30 g
including sugars 21 g
Fibers 3,5 g
Protein 6,8 g
Salt 0,3 g
Energy value 1736 kJ / 417 kcal
Fat 29 g
including saturated fatty acids 18 g
Carbohydrates 30 g
including sugars 21 g
Fibers 3,5 g
Protein 6,8 g
Salt 0,3 g
Store in a dry and cool place.
€ 7,99
1. Preheat the oven to 220℃ top and bottom.
2. Put 100 grams of butter in a small pot and heat on low power until completely dissolved.
3. Remove from the heat, pour in the contents of the package and stir vigorously with a kitchen whisk until all the chocolate has melted.
4. Add 3 eggs into the chocolate mass and beat thoroughly using a whisk or an electric mixer.
5. Grease the molds with butter and pour the prepared mass - up to 3/4 of the height of the molds.
6. Place in a preheated oven for 10 minutes. After 10 minutes, the top and sides should be set and the center should be liquid.
7. Remove from the oven, wait 1-2 minutes to cool down a bit and serve warm, sprinkled with powdered sugar, raspberries and a scoop of vanilla ice cream.