Guideline Daily Amounts
- 17%of the reference intake
- 25%of the reference intake
- 41%of the reference intake
- 31%of the reference intake
- 6%of the reference intake
INGREDIENTS: Sugar, Belgian Dark Chocolate (9%) [Cocoa Mass, Sugar, Cocoa Butter, Emulsifier (Soya Lecithins), Flavouring], Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Pasteurised Egg, Dark Chocolate (9%) [Cocoa Mass, Sugar, Cocoa Butter, Milk Fat, Emulsifier [Soya Lecithins], Vanilla Extract], Butter (Milk), Rapeseed Oil, Humectant (Glycerol), Single Cream (Milk), Golden Syrup (Partially Inverted Refiners Syrup), Fat Reduced Cocoa Powder, Glucose Syrup, Dried Glucose Syrup, Water, Milk Chocolate Pinecone [Sugar, Cocoa Butter, Dried Whole Milk, Cocoa Mass, Milk Sugar, Dried Skimmed Milk, Emulsifier (Soya Lecithins), Flavouring], Maize Starch, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Emulsifiers (Sodium Stearoyl-2-Lactylate, Mono- and Diglycerides of Fatty Acids, Acacia Gum, Soya Lecithins, Lecithins), Palm Oil, Cocoa Butter, Preservative (Sorbic Acid), Dried Egg White, Cocoa Mass, Dextrose, Dried Skimmed Milk, Salt, Acidity Regulators (Citric Acid, Sodium Hydroxide, Tricalcium Phosphate), Maize Flour, Stabilisers (Xanthan Gum, Acacia Gum), Milk Sugar, Whey Powder (Milk), Milk Fat, Colours (Iron Oxides and Hydroxides, Beetroot Red, Riboflavin, Curcumin), Barley Malt Extract, Spirulina Extract, Cornflour, Milk Proteins, Glazing Agent (Acacia Gum), Honey.
Number of uses
Preparation and Usage
Remove all packaging and plastic collar. 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 (79g)|
|Energy||1797kJ / 430kcal||1417kJ / 339kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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