(#114753) CHOCOLATE FONDANT DESSERT 80G

$10.40
$7.80
Expiry: 9 Sept 2026
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Product Information:

Indulge in the rich, velvety goodness of Bonne Maman's Lava Cake, a splendid taste of France right in your home. Made using the finest ingredients, including 24% dark chocolate and 4% milk chocolate, this dessert guarantees a luxurious melt-in-your-mouth experience. Each bite is a delightful blend of butter, wheat flour, fresh whole eggs, cream, and a hint of natural vanilla flavouring - an exquisite treat for your taste buds. A touch of cocoa powder, fresh egg yolk, invert sugar syrup, and skimmed milk powder adds depth and complexity to its taste, while a dash of pectin gives it a perfect, pudding-like consistency. Please note, this product may contain traces of nuts and sesame seeds.

How to Use:

Bonne Maman's Lava Cake is perfect as a standalone dessert and can be served either warm or cold, as per your preference. If you prefer it warm, simply heat it in the microwave for a few seconds until the centre becomes gooey, and enjoy this French delicacy at its finest. Alternatively, cool it in the fridge for a few hours for a refreshing, chocolatey treat.


Suggested Recipes:

Bonne Maman's Lava Cake can be used in a variety of creative ways to elevate your dessert game. Pair it with a scoop of vanilla ice cream for a classic combination, or drizzle it with caramel sauce for added sweetness. You can also dust it with powdered sugar and serve it with fresh berries for a refreshing twist. Alternatively, mix in some espresso or your favourite liqueur for a bold, adult dessert.

Ingredients:

Dark Chocolate 24% (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecithin (322(I)), Natural Vanilla Flavouring), Sugar, Butter, Wheat Flour, Fresh Whole Eggs, Cream, Milk Chocolate 4% (Sugar, Cocoa Butter, Whole Milk Powder, Cocoa Mass, Emulsifier: Soya Lecithin (322(I)), Natural Vanilla Flavouring), Fresh Egg Yolk, Invert Sugar Syrup, Cocoa Powder, Skimmed Milk Powder, Gelling Agent: Pectin. May Contain Traces Of Nuts, Sesame Seeds.

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