KLADDKAKA CHOCOLATE CAKE
Conservation: frozen -18 °C or colder
A creamy chocolate cake, just as sticky and chocolatey as a traditional ‘kladkakka’ should be.. Serve with cream, or heat gently and serve with ice cream.
Nowhere in the world is so much ‘Kladdkaka’ eaten as in Sweden. Hence, they have perfected this gooey chocolate cake. The secret is to have just the right amount of creamy chocolate so that the cake becomes wonderfully sticky and just melts in your mouth. This cake is made with high-quality and simple, clean ingredients. Serve with a dollop of freshly whipped cream and invite your friends and family! The challenge is not to eat the whole cake yourself…
Preparation: Remove the product from the cardboard box. The time for thawing at room temperature is about 30 minutes.
Note: Should not be frozen after thawing.
Ingredients: Sugar, Wheat flour, eggs, rapeseed oil, fat-reduced cocoa powder, water, dextrose, salt, wheat starch, potato starch, vanillin, vanilla aroma and emulsifiers mono- and diglycerides of fatty acids. May contain traces of milk protein.
Nutritional information per 100g: Energy 1610 KJ/380 Kcal, Protein 4.8g, Carbohydrates 58g, Of which Sugar 45g, Fat 14g, Of which saturated 1.8g, Salt 0.26g