Blend all of the ingredients in a mixer, except the cocoa, into a smooth, even dough. Divide the dough and add the cocoa to one portion. Place in the moulds, alternating the two flavours and bake at 220°C for the first 10 minutes, then lower the temperature to 160°C until cooked.
2 450 g loaf cakes
220°c for 10 minutes / 160°C until cooked
1 month at room temperature
STORAGE AT -18°C