Plum cake with cocoa

Recipe

ingredients	preparation
220g demerara sugar 90g Muscavado sugar 40g honey 270g butter 70g hazelnut and almond powder 350g whole egg(s) 60g Cocoa powder and cocoa products - Selección 22 - 1 kg bag 270g weak flour 6g raising agent 150g Chocolate couvertures - Cori - drops 2200/kg - 5 kg bag 180g cubes of candied oranges	Beat the butter and the sugars together with the honey until smooth. Gradually add the egg. Mix in the other sieved dry ingredients. Coat the moulds with butter and then with flour. Measure out 260 g of the mixture into each mould. Bake at 180 ºC for 24 minutes. Coat the plum cake with tempered Maragda 70% couverture and finish off with chopped candied orange.