Chocolate Caramel Indulgence Cake

Dark chocolate mousse 29.1% : cream (cream, stabilizing agent : carrageenan), dark chocolate 25.6% (cocoa paste, sugar, cocoa butter, emulsifier : soya lecthin, vanilla natural aroma), liquid sugar (sugar, water), liquid egg yolk.

Caramel creamy preparation 27.5%: cream (cream, stabilizing agent : carrageenan), caramel 21.9% (sugar, wheat and corn glucose-fructose syrup, water), whole milk, liquid egg yolk, sugar, slightly salted butter (pasteurized cream, lactic ferments, salt), thickener: carrageenan, wheat starch, pork gelatine, gelling agent: pectin, salt.

Jelly caramel preparation 15.7%: caramel mass 95.7%, (sweetened condensed skimmed milk, sugar, wheat glucose syrup, water, concentrated butter, gelling agent: pectin, salt), water, pork gelatin.

Almonds biscuit 11.7%:liquid egg white (egg white, stabilizing agents (guar seed flour, xantan gum)), almonds in powder 23.7%, icing sugar (contains potato starch), sugar, wheat flour (wheat flour, wheat gluten, bean flour, enzyme).

Chocolate-almond crunchy base 10.8%:praline almonds paste 59.4% (almonds 60%, sugar), milk chocolate 27% (sugar, cocoa butter, cocoa paste, whole milk powder, emulsifier: soya lecithin, vanilla natural aroma), puffed up rice (rise flour, sugar, barley malt extract, salt).

Decoration 5.2%: glazing (sugar, water, wheat glucose syrup, gelling agent: pectin; acidifier: citric acid), velvet (sunflower oil, cocoa paste, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural aroma), cocoa jelly (sugar, water, cream (cream, stabilizing agent: carrageenan), cocoa powder 11.3%, gelling agent: carrageenan), dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural aroma).

May contain other nuts.

Keep it frozen, to serve take the cake out of the freezer and packaging. Place on serving dish and thaw for about 4 hours in the refrigerator. Keep in the freezer at (-18C; 1F), the shelf life is: 24 months. Once defrosted, consume within 48 hours.