French toast with dark chocolate and roasted hazelnuts
- 1 large or 2 small wholegrain baguettes with seeds
- 200g Alce Nero dark chocolate
- 3 eggs
- 250ml Alce Nero soya milk
- 2 tbsp Alce Nero wildflower honey
- 40g roasted hazelnuts
- 30g butter
- 2g salt
Cut the baguette into diagonal slices. Split the chocolate bars into 4-6 portions, then coarsely chop the hazelnuts. Break the eggs in a bowl together with the honey and salt. Stir until everything has dissolved. Dip the first 4 slices of bread in the mixture and let them absorb the liquid, then shake off the excess, place a piece of chocolate and a tablespoon of hazelnuts on the bread and cover with another 2 slices of soaked bread, pressing down lightly. Repeat this step with the remaining slices and fry the French toast in butter - that is already bubbling - for 2 minutes on each side.
Serve straight away with the rest of the hazelnuts.