Sticky Chocolate Orange Cake 1x14ptn

An orange sponge cake injected with orange curd in varying proportions and enrobed with chocolate flavour coating.

The gateau is then finished with a drizzle of dark chocolate and orange coloured white chocolate.

This cake is pre-portioned into 14 portions and packed 1 cake per outer.

Sugar, orange curd (14%) (sugar, water, glucose syrup, vegetable oil (palm oil, rapeseed oil), WHEAT starch, whole EGG powder, modified WHEAT starch, gelling agent (pectin), acidity regulators (citric acid, trisodium citrate), orange oil, salt, colours (curcumin, anthocyanin), preservative (acetic acid)), WHEAT flour (with added calcium, iron, niacin, thiamin), EGG, rapeseed oil, water, palm kernel oil, glucose syrup, modified maize starch, MILK protein, dark chocolate (0.9%) (cocoa mass, sugar, cocoa butter, emulsifier (SOYA lecithin), natural vanilla flavouring), raising agents (diphosphates, potassium carbonates), white chocolate pieces (sugar, cocoa butter, whole MILK powder, emulsifier (SOYA lecithin), natural vanilla flavouring), concentrated orange juice, fat reduced cocoa powder, colours (beta carotene, beetroot red, paprika extract), palm oil, emulsifiers (mono-and diglycerides of fatty acids, sodium stearoyl-2-lactylate), WHEAT starch, WHEAT protein, natural flavouring, emulsifier (SOYA lecithin).

SERVING INSTRUCTIONS:

1.Defrost prior to serving.

DEFROSTING INSTRUCTIONS:

1. Whole: Remove all packaging, place on a serving platter, cover and defrost under refrigeration (8°C or below) for approximately 8 hours.

This product may show signs of sugar bloom during storage, when frozen. This will disappear when the product has been fully defrosted, prior to serving.

2. Portion: Place the portion on a plate, cover and defrost under refrigeration (8°C or below) for approximately 2 hours.

USEAGE INSTRUCTIONS:

1.Keep refrigerated once defrosted.

2.Use within 72 hours of defrost.

3.Do not re-freeze, once defrosted.

At or below minus 18°C (0°F)