This cake has layers of Belgian dark chocolate mousse, an intense dark chocolate and sea salt caramel ganache, toasted chopped hazelnuts and a moist hazelnut sponge. The hazelnut element in this entremet is mild.
Milk, refined sugar, eggs, dark chocolate, whipping cream, refined wheat flour, almond flour, hazelnuts, sea salt, gelatine, butter.
Lactose, Egg, Gluten, Soy, Nuts, Chocolate
Let it come to room temperature one hour before serving.