Chocolate Red Berries and Currants Intense Cake

Chocolate mousse 44%: cream (cream, stabilizing agent: carrageenan), dark chocolate 25.6% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural aroma), liquid sugar (sugar, water), liquid egg yolk.

Red fruits Jelly Preparation 22.5%: morello cherries 18.2%, crushed raspberries 14.6%, sugar, raspberry puree 14.6%, redcurrants 10.9%, blackcurrants 10.9%, coating (water, wheat glucose syrup, sugar, gelling agents (pectin, carrageenan, xanthan), acidity regulator: citric acid), water, gelling agent: pectin.

Vanilla cream 19.5%: confectioner’s custard (whole milk, sugar, whole egg, thickener: processed corn starch), liquid cream (cream, stabilizing agent: carrageenan), water, pork gelatine, pure vanilla extract 0.6%.

Shortbread biscuit 6.8%: wheat flour (wheat flour, wheat gluten, bean flour), butter, icingsugar (contains potato starch), egg yolk, baking powder (E450i, E500ii, wheat flour), salt.

Decoration 4.9%: red velvet (velvet (sunflower oil, sugar, cocoa butter, skimmed milk in powder, butter oil, emulsifier: soya lecithin, vanilla natural flavour), sunflower oil, coloring: E120), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), sunflower oil.

Cocoa biscuit 2.3%: sugar, whole egg, egg white (egg white, stabilizing agents: guar gum, xanthan gum), wheat flour (wheat flour, wheat gluten, bean flour), egg yolk, cocoa powder 2.9%, inverted sugar syrup.

May contain traces of nuts

Keep in the freezer at (-18C; 1F). To serve, take the cake out of the freezer and packaging. Place on serving dish and thaw for about 4 hours in the refrigerator. Once defrosted, consume within 24 hours. The shelf life is: 24 months. Do not refreeze after thawing.