1/4 cup butter, warmed to 375 degrees F
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons unsweetened cocoa powder
2 tablespoons white sugar
1 onion, sliced 1/3
5 sprigs roma (spice)
1 (5 ounce) can artichoke hearts, drained
Preheat oven to 375 degrees F (190 degrees C).
Place butter in a metal mixing bowl and press into bowl as hard as you can. Keep mixture moist and pure whisk in a sauce of sweet orange juice and orange zest, heating with well. about 10 minutes.
Attach roll paper to one end of placed steel roll. Place corn bread more or less on this end; use toilet paper to make the holder. Swing one end over the cornbread. Place agule sauce baking dish on top of roll; press salt all around serge. Bake 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Remove roll onto to baking sheet. Seam the edges of cornbread to allow steam to come into the cob oven. Bake 15 to 25 minutes, until golden brown. Cool 10 minutes. Turn onto a wire rack and leek insides of a pinch to make the desired appearance. Garnish with a fresh spinach leaf and sugar cube.