Ingredients: 500g of flour with oilseeds
dry yeast (1 sachet – 7 / 8g)
260ml warm water
100g melted butter
Salt to taste

Put the flour mixed with the baking powder in a steel bowl, pour over the water and let it stand for 30 minutes.

Add salt and melted butter and mix quickly.

Put the dough into a silicone mold sufficiently capacious and let stand in the oven for the whole night. Remove from the oven, take it to the 200 degrees temperature and get back into the bread making sure to put on the bottom of the oven a small vessel containing water (to keep the right humidity). Cook for a good hour and … the bread is done!



Ingredients :

250 g of dark chocolate 70 %
butter 150g
sugar 200g
5 eggs
2 tablespoons flour
1 tablespoon milk
1 tablespoon unsweetened cocoa powder
1 pinch of salt

Break up the chocolate into a bowl, add the butter into small pieces and melt it all in a double boiler or in the microwave at a low power, then let cool.

Sift the flour with the cocoa powder.

Break the eggs, separating the yolks from the whites, add the egg yolks, sugar and milk and work (with an electric mixer or a wooden spoon) until you have a frothy, whitish (less if you use a white cane sugar). Together flour and cocoa powder, stir and add the melted compound (being careful : if too hot waste your eggs!) .

Put a pinch of salt over the egg whites until stiff and mount them, then mix them into the mixture gently with a movement from top to bottom.

Grease a cake tin or please fit a silicone, pour the mixture and bake at 170 degrees for 30 minutes. Serve the cake warm preferably.

You can accompany it with whipped cream or, if served cold, sprinkle with powdered sugar.