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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 2 |
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This chocolate crunch cake is excellent and very easy to make. The special slicing of the dough is the secret for having melted chcolate inside the cake after the cake is ready. My guests always ask me to make it when coming for a visit. Ingredients:
6 cups all-purpose flour |
1 ounce fresh yeast |
3 eggs |
2/3 cup milk |
7 ounces butter (200 gram butter at room temperature) |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
3/4 cup sugar |
1/4 lemon peel |
7 ounces butter (200 gram butter at room temperature) |
1 cup sugar |
4 tablespoons cocoa |
1 egg (scrambled) |
Directions:
1. Using a mixer on low setting, mix all ingredients except for the butter and salt.
2. When the dough is mixed well, start adding the butter, small portion at a time untill all butter is completely blneded into the dough and no butter is evident.
3. Add the salt and continue mixing for additional 30 seconds.
4. Remove the dough from the mixer and wrap using plastic wrap. Let the dough sit in the refrigerator over night.
5. Pre-heat oven to 350°F.
6. Prepare the chocolate filling by thoroughly mixing all ingredients.
7. Take the dough out of the refrigerator, remove the plastic wrap and cut into 4 pieces.
8. Knead every piece seperatly into a square 1/8 inch thick and cover with the chocolate filling untill covered completely (make sure to cover using a thin layer). Roll the chocolate covered dough to form a long roll.
9. Using a pizza slicer, cut the rolled dough in the middle (length of the roll). Start weaving the two cut pieces from the middle to one end and again from the middle to the other end to form a braided roll.
10. Put each braided roll in a pan and let sit for an hour or until double in size.
11. Brush each braided roll with scrambled egg and bake for 30 minutes.
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