Spelt Nut Cocoa Cake with Cold Melon Soup

For the spelt nut cocoa cake, prepare the cake batter: Mix all ingredients to a smooth dough and pour into a baking pan lined with baking paper. Bake in the preheated oven at 160 °C for about 50 minutes.

For the cold melon soup, mix the melon flesh well with orange juice or lime juice. Leave to cool in the refrigerator and mix with the sparkling wine shortly before serving.

Cut the cake into portion pieces. Arrange the cold melon soup in deep plates and place 1 piece of spelt nut cocoa cake in each. Garnish with fresh mint.

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