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Preparation
in 60 minutes
Cooking
in 30 minutes
Temperature
180 °C
- Preheat the oven to 280°C.
- Sift each dry ingredient.
- Add them to the bowl, one at a time (except the baking powder).
- Add all the wet ingredients and mix with a whisk until you have a smooth dough.
- Carefully incorporate the sifted baking powder into the dough.
- Pour the dough into a greased and floured baking tin and place into the oven, lowering the heat to 180°C.
- Bake for around 25-30 minutes until the bread is cooked through but still moist.
- While the bread is baking, cook the condensed milk in a pressure cooker for 40 minutes. This guarantees a creamy, caramelized condensed milk with the right consistency to fill the bread.
- Once the bread is cooked and fully cooled, cut it in half and fill with the caramelized condensed milk.
- Melt the milk chocolate for two minutes in the microwave and pour the chocolate over the assembled bread.
- Melt the white chocolate for around one minute and, with the help of a spoon, make patterns over the milk chocolate covering.
- Wait until the chocolate solidifies to cut and serve.
Ingredients
For the dough:
1
cup
powdered chocolate
1
cup
brown sugar
1/2
tsp
cloves, ground
1
tbsp
cinnamon powder
6
tbsp
honey
2
tbsp
oil
2
cups
2
cups
milk
1
tbsp
baking powder
For the topping:
400
g
semi-sweet chocolate
100
g
white chocolate
For the filling:
1
can
boiled condensed milk
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
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