DURATION 30-60 minutes DIFFICULTY Low Dark chocolate loaf cake with sea salt and mixed blossom honey glaze INGREDIENTS 135g Alce Nero type "0" organic soft wheat flour 175g Alce Nero Fairtrade light cane sugar 125g Alce Nero fresh organic whole eggs 75g fresh cream 50g melted butter 2.5g vanilla flavoured baking powder 1g salt 12g Alce Nero Fairtrade organic bitter cocoa powder 1 vanilla pod INGREDIENTS for the glaze 25g Alce Nero Fairtrade organic light cane sugar 60g Alce Nero organic mixed blossom honey 60g Alce Nero Fairtrade 70% dark chocolate with sea salt 40g sweetened condensed milk 30g water METHODLine a small loaf cake mould for 6 people. Mix the cream with the sugar and salt. Add the eggs, the flour and the baking powder, stir to obtain a smooth mixture. Add the warm butter. Divide the dough into two halves, add the cocoa to one half and the seeds of a vanilla pod to the other. Place the mixtures into 2 piping bags. Heat the oven to 150° and fill the mould with alternating layers of both flavours, creating a zig zag pattern; bake for 55 minutes. Remove from the oven and allow to cool. For the glaze, bring the sugar to the boil with the honey, water and condensed milk. Remove from heat and add the dark chocolate. Stir to obtain a smooth mixture. Leave to cool slightly. Lastly, drizzle the glaze over the cake and leave to set. To complete the recipe Miele millefiori biologico €6,45 Out of stock Organic type "0" soft wheat flour - FA650 — Out of stock Organic bitter cocoa powder - CA075 — Out of stock Organic dark chocolate bar with sea salt 70% cocoa - CFS050 — Out of stock Organic Italian Wildflower honey - MI405 — Out of stock
