Gâteaux collants caramel au beurre Chudleigh’s
Parfait pour les soupers de fête | 290 g | 2 portions
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:
Oeuf
•Lait
•Blé
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 préparation2 minutes
DifficultéFacile
Ingrédients
/ sert 2 personnes
290 g
Gâteaux Collants Caramel au beurre
(Contient Oeuf, Lait, Blé)
Informations nutritionnelles
Énergie (kcal)490 kcal
Graisses23 g
dont saturés14 g
Glucides65 g
dont sucres47 g
Fibres3 g
Protéines5 g
Cholestérol105 mg
Sel410 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)
1.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.