Some days, work in the kitchen need to remain simple, basic and quick. One of my goal is to be able to share with you recipe which do not require too many ingredients and can be quick to prepare as preparing your own food is really the best way to ensure it does not contain harmful ingredients.

IMG_0168Just before Christmas, I went to a farmer market in Belgium and bought a specific flour: organic spelt ground in a water mill, authentic food, slow food, what’s not to love there? This sweet bread is not the pure form of sweet bread which requires time for rising, but is still very enjoyable and with only 30 grams of sugar, we can’t say it is heavily loaded. The prep time is about 10 minutes, that quick!

You will need

  • 180 grams heavy cream
  • 175 grams spelt flour (ou can use also kamut or einkorn flour)
  • 2 eggs (beaten)
  • 30 grams sugar (I use non-refined sugar)
  • 4 grams baking soda
  • 1 pinch of salt
  • 3 tablespoons of chocolate spread (I use Nocciolata)
  • coconut oil for the tin

Pre-heat the oven at 140-150 C (fan oven)

In a mixing bowl combine the cream and the flour. When well combine, add the eggs and blend well. Add the sugar and baking soda and combine all. Finally add the salt and mix well.

Grease a baking tin and line the bottom with parchment paper. Pour four tablespoons of batter in the tin and make sure it covers the bottom. Spread then the three tablespoons of chocolate spread and finally cover with the remaining batter.

Cook for about 45 minutes until skewer inserted into the middle of cake comes out clean.

The cake is delicious warm from the oven, but also later or the day after for breakfast.



As mentioned above, I am using Nocciolata as chocolate spread. For our family, it has been the best replacement for the infamous Nut…la. The ingredients are far better (less fat, better fat, less sugar, natural ingredients, organic ingredients) with no hydrogenated fat and much less saturated fat: 6 grams per 100 grams for Nocciolata while it is 30,9 grams of saturated fat per 100 grams for the other!

While researching information on Nocciolata, I found a lovely pana cotta chocolate recipe using Nocciolata, looks yummy as well!


Photo Credits: All Stephanie Castelain/Le Comptoir de Stéphanie, final image: Two Tarts, featured image, Nocciolata.
Source: Conso Globe