A Gluten-free Chocolate Cake
in a mini version
To meet the needs of consumers who cannot eat gluten or lactose, Boncolac has reinvented the chocolate cake, whilst preserving its authenticity and indulgent rich flavour.
Carefully prepared, this dark chocolate cake is a generous, moist, gourmet sponge cake.
Made with a mixture containing 60% cocoa dark chocolate and whole eggs, this cake has a perfect hold.
With this much-loved flavour, this cake gives all the restaurateurs who are looking to satisfy the appetites of chocoholics the opportunity to expand their range and offer gluten-free and lactose-free, healthy, high-quality products.
Individually wrapped, each cake is perfectly protected against any risk of cross-contamination and kept perfectly hygienic!
Containing no colourings, preservatives or artificial flavourings, our chocolate cake meets the requirements of the food service industry and is designed with all consumers in mind.
How to prepare
IN THE REFRIGERATOR (4°C)
Straight from the freezer, take the tart out of its clear plastic wrapper. Unmould the cake and place it on a serving plate. If you prefer, you can leave the product in the wrapper to defrost.
Leave to defrost in the refrigerator for about 3 hours. Then, leave to stand for 25 minutes at room temperature before serving.
IN THE MICROWAVE
Straight from the freezer, take the tart out of its clear plastic wrapper. Place the cake, still in its cake case, on a microwaveable plate, or, if you prefer, you can leave the product in the wrapper. Heat for 40 seconds then, leave to stand for 10 minutes at room temperature before serving.
You can also leave the cake to defrost at room temperature for 1 hour 30 minutes.