(AB) Sticky and Scrumptious Butter Toffee Cake

Name: (AB) Sticky and Scrumptious Butter Toffee Cake
Yield: 2
Cuisine: 0
Ingredients: 290 g Gâteaux au caramel collant

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Serve up a surefire showstopper of a dessert. This mouth-wateringly moist brown sugar cake is fully doused in a rich butter toffee sauce made with real cream, brown sugar and butter. All you need to do is warm it up and enjoy every last bite

Allergènes:

Lait

•Avoine

•Blé

•Oeuf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation

Temps de cuisson

DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

290 g

Gâteaux au caramel collant

(Contient Lait, Avoine, Blé, Oeuf Peut contenir Soya, Noix)

Informations nutritionnelles

Énergie (kcal)240 kcal

Graisses11 g

dont saturés7 g

Glucides33 g

dont sucres23 g

Fibres2 g

Protéines3 g

Cholestérol50 mg

Sel210 mg

Gras Trans0.2 g

Potassium175 mg

Calcium50 mg

Fer1.3 mg

Instructions

1

Preparation instructions. Ovens and microwaves may vary. These are guidelines only.

Microwave Oven (1000 watts):

(Heat from frozen 1 cake at a time)

Remove cake from plastic film.
Place cake right side up in its cup on a microwave safe dish.
Heat on high for 50-60 seconds.
Let cake stand in cup for 2 minutes. Invert cake on serving plate and serve.

Conventional Oven:

(Heat from frozen)

Preheat oven to 350F (175C).
Remove plastic film and place cake, in its cup on a baking sheet.
Heat for 14 – 16 minutes.
Let cake stand for 1 – 2 minutes. Invert cake on serving plate and serve.