Honey Bread

INGREDIENTS

• 2 TEACUPS OF ALL-PURPOSE FLOUR
• ½ TEACUP OF CHOCOLATE POWDER
• 2 TEASPOONS OF BAKING SODA
• 2 TEASPOONS OF CINNAMON POWDER
• 1 COFFEE SPOON OF GROUND CLOVE
• 1 TEACUP OF MILK
• ½ TEACUP OF HONEY
• 1 TEACUP OF BROWN SUGAR
• 2 TEACUPS OF CREAMY DULCE DE LECHE
• 3 TEACUPS OF CHOPPED BITTERSWEET CHOCOLATE

PREPARATION

Combine all the dry ingredients, except for the brown sugar, and pass them through a sieve.  Set aside. Combine the milk, honey, and brown sugar and pour them into the dry ingredients, stirring with a wire whip or spoon. Pour the batter into small, round pans or in a greased rectangular pan. Bake in a preheated oven at 180°C for 30 minutes.  Remove from the oven and allow it to cool. For the icing, melt the chocolate in a water bath and set aside. If you used a rectangular pan, take a cutter and cut the breads in a round or square shape. Then, open each one in half and fill with dulce de leche. Put them in a wire rack and pour the chocolate over them. Wait until it hardens, then serve.