70 g of dark chocolate
70 ml whipping cream 30%
ADDITIONALLY:
100 g walnuts, chopped
approx. 60 g of orange peel, candied
* 1 glass with a capacity of 250 ml.
Sift the flour into a bowl along with cinnamon, gingerbread spice, baking soda and powder. Mix the eggs with sugar until light and fluffy. Then add honey, oil, cooled tea, rum and orange juice. Add the dry ingredients and mix with a spoon or spatula until combined. Finally, add the nuts and peel and mix again. A form with dimensions Line a 30×12 cm or similar baking tray with baking paper and place the dough in it. Bake at 170 C for about 50-60 minutes. to the so-called dry stick. Remove and leave to cool. Heat the cream vigorously, add the chocolate pieces and stir until melted. Pour onto the cake and leave for 15 minutes to set.
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