Preparation: 20 minutes
Cooking: 45 minutes
Servings: 10 slices

Ingredients :

- 125 ml (1/2 cup) hot espresso coffee
- 125 ml (1/2 cup) cocoa
- 1 pot of CARAMELS FAA fleur de sel caramel of 315 g
- 375 ml (1 1/2 cups) all-purpose flour
- 10 ml (2 tsp) baking powder
- 1.25 ml (1/4 tsp) salt
- 2 eggs
- 125 ml (1/2 cup) sugar
- 5 ml (1 tsp) vanilla extract
- 125 ml (1/2 cup) unsalted butter, melted

Preparation :

1. Preheat oven to 180°C (350°F).

2. In a bowl, whisk together the espresso coffee, cocoa and 125 ml (1/2 cup) of caramel.

3. In a second bowl, mix the flour with the baking powder and salt.

4. In a third bowl, whisk the eggs with the sugar and vanilla. Add the melted butter and the coffee mixture. Stir.

5. Gradually add the dry ingredients to the wet ingredients and stir with a wooden spoon until smooth.

6. Line a loaf pan with parchment paper, then pour the mixture into it. Level the surface.

7. Bake for 45 to 55 minutes, until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and let cool on a rack.

8. Drizzle the remaining caramel over the bread.