Chocolate cake made from Ecuador cocoa seeds, filled with chocolate and hazelnut cream and hazelnut crunch between two layers of cocoa sponge cake, covered with chocolate glaze.

Serving instructions:
Defrost at room temperature for 4-5 hours.
Once thawed, store in the fridge for up to 3 days.

Ingredients:
Water - Sugar - Chocolate glaze (11.7%) [Chocolate powder (40%) (Sugar - Cocoa) – Glucose- fructose syrup - Water - Sugar - Modified starch – Acid Tartaric acid - Gelling agent Pectins - Preservative Potassium sorbate - Artificial flavourings] - Vegetable fats (Coconut - Palm) - Rehydrated skim milk - Glucose-fructose syrup - Wheat flour - Eggs - Chocolate decoration (3.3%) [Sugar - Cocoa mass - Anhydrous milk fat - Fat-reduced cocoa powder - Whole milk powder - Natural vanilla flavouring] - Hazelnut paste (3.1%) - Fat-reduced cocoa powder (1.6%) - Vegetable oil (Sunflower) - Stabiliser Sorbitols - Glucose syrup - Chocolate (0.7%) (Cocoa mass - Sugar) - Egg yolk - Whey milk powder – Modified starch - Dark chocolate (0.5%) [Ecuador cocoa mass (70%) - Sugar – Emulsifiers Lecithins (of soya)] - Chocolate powder (0.5%) (Cocoa - Sugar) - Emulsifiers Mono and diglycerides of fatty acids - Lecithins (included soya) and Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids - Lactose - Anhydrous milk fat - Thickeners Sodium alginate - Pectins and Xanthan gum - Artificial flavourings (contains milk) - Milk proteins - Raising agents Sodium carbonates and Diphosphates - Salt - Barley malt extract - Maltodextrins. May contain traces of other nuts. (for USA) Contains milk, wheat, eggs, soy, hazelnut and coconut.

Allergens:
For allergens, see ingredients in bold.
May contain traces of other tree nuts.