Surrender to a chocolate overload! Delicious new gluten free ingredient recipe Chocolate cake dipped in dark ganache and topped with a trio of delicious pipes in Praline, vanilla and caramel.
Chocolate Surrender Babycake – 5 inch
Sugar, Butter (cream (milk)), Egg, Almond, Water, Caramel Fudge (8%) (sugar, water, glucose syrup, vegetable fat, invert syrup, milk solids, thickener (1422), humectants (422), emulsifiers (471,322), natural flavours, salt, vegetable gum (401), caramelised sugar syrup, preservative (202)), Chocolate (sugar, vegetable fat (492, 322 (soy), RSPO Palm Oil), cocoa powder, milk solids, emulsifier (476 – soy), flavour), Cream (milk, halal gelatine (beef)), Stabiliser ((emulsifiers (435, 471), antioxidant [307b – soy)), Gluten Free Flour (raising agents (450, 500, 575)), Glucose (corn), Fondant (colour (472c)), Canola Oil, Cocoa Powder, Milk, Garnish (milk, lactose, soy (322)), Flavour (colour (102, 122, 133, 150c, 150d, 155), ethanol)), Coffee (caffeine).
Made with Gluten Free Ingredients (May Contain Traces)
Warning: Contains Tree Nuts (Almond), Egg, Soy, Milk, Alcohol (Flavour) and Caffeine (Coffee). May contain traces of Wheat, Gluten, Sesame Seeds, Peanuts, Lupin and other Tree Nuts. Refrigerate under 5°C.
Shelf Life: 7 days