Guideline Daily Amounts
- 16%of the reference intake
- 25%of the reference intake
- 46%of the reference intake
- 31%of the reference intake
- 4%of the reference intake
INGREDIENTS: Sugar, Belgian Dark Chocolate (14%) [Cocoa Mass, Sugar, Cocoa Butter, Milk Fat, Emulsifiers (Soya Lecithins, Lecithins), Flavouring, Vanilla Extract, Palm Fat], Butter (Milk) (12%), Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Pasteurised Egg, Rapeseed Oil, Fat Reduced Cocoa Powder, Humectant (Glycerol), Single Cream (Milk), Golden Syrup (Partially Inverted Refiners Syrup), Glucose Syrup, Water, Dried Glucose Syrup, Maize Starch, Belgian Milk Chocolate [Sugar, Cocoa Butter, Dried Whole Milk, Cocoa Mass, Emulsifier (Soya Lecithins), Flavouring], Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Emulsifiers (Sodium Stearoyl-2-Lactylate, Mono- and Diglycerides of Fatty Acids), Skimmed Milk, Preservative (Sorbic Acid), Dried Egg White, Salt, Acidity Regulators (Citric Acid, Sodium Hydroxide), Colour (Iron Oxides and Hydroxides), Milk Sugar.
Number of uses
Preparation and Usage
Remove outer packaging and plastic collar before cutting. Place cake still on its board on a flat surface. Hold the cake and with a long clean serrated sharp knife, cut the cake into slices using a sawing action. It is important to keep the knife clean between cuts.
|Typical Values||Per 100g||1/16 of a cake (76g)|
|Energy||1816kJ / 434kcal||1377kJ / 329kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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