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“We wanted to make a nut based cake and developed an amazingly light hazelnut sponge cake. What followed next was clearly not planned. Inspired by the Pandan Brûlée, we took advantage of some hazelnut spread and created a hazelnut chocolate crème caramel. The taste was divine… a creamy subtle hazelnut chocolate cake.”
Key Ingredients: Hazelnut, Hazelnut Chocolate Spread, Chocolate, Cocoa Powder, Flour, Eggs, Sugar, Milk, Butter, Canola Oil, Cream