Delicious soft and moist chocolate loaf.
Source: from a friend
Taste: 5 (out of 5)
Difficulty: 4 (out of 5, because I hate rolling the dough)
Ingredients:
For the dough:
- 500 g all purpose flour
- 140 ml milk, lukewarm (between 32-43 degrees C)
- 25 g active dry yeast
- 80 g sugar
- 2 eggs
- 100 g margarine or butter, softened (if using unsalted, add 1/2 tsp salt)
For the chocolate filling:
- 80 g unsweetened cocoa
- 150 g brown sugar
- 150 g unsalted butter, melted
For the syrup:
- 300 g sugar
- 150 ml water
Total: 2 loaves
Directions:
1. Leave the yeast in warm milk for 5 minutes until it dissolves and bubbles appear.
2. In a standing mixer with dough hook, kneed all the dough ingredients for 7 minutes. If the dough is too sticky, add more flour.
3. Form a ball from the dough, and let rest in a bowl covered with a wet kitchen or paper towel for about an hour, until double in size.
4. Mix all the filling ingredients.
5. Line 2 loaf pans with parchment paper.
6. Divide dough in 2. Roll out each half into a rectangle, about 3 times the size of your loaf pan. Spread half of the filling in a thin layer over the dough and roll the dough into a log. Cut the roll in half with a sharp knife, place 2 halves such that the cut middle faces up and make a braid. Place the swirl into a loaf pan and let rest until doubles in size again (about 40-50 minutes)7.
7. Preheat oven to 350F and bake for 35 minutes, until a toothpick inserted into the cake comes out dry.
8. Several minutes before the cake is ready to be taken out of the oven, prepare the syrup. In a small saucepan cook the water and the sugar on medium heat until the sugar melts. Do not mix. Once the cakes are out of the oven, pour the syrup over the cake using a pastry brush to spread it evenly. Let the cakes soak in the syrup and cool before eating.
Source: from a friend
Taste: 5 (out of 5)
Difficulty: 4 (out of 5, because I hate rolling the dough)
Ingredients:
For the dough:
- 500 g all purpose flour
- 140 ml milk, lukewarm (between 32-43 degrees C)
- 25 g active dry yeast
- 80 g sugar
- 2 eggs
- 100 g margarine or butter, softened (if using unsalted, add 1/2 tsp salt)
For the chocolate filling:
- 80 g unsweetened cocoa
- 150 g brown sugar
- 150 g unsalted butter, melted
For the syrup:
- 300 g sugar
- 150 ml water
Total: 2 loaves
Directions:
1. Leave the yeast in warm milk for 5 minutes until it dissolves and bubbles appear.
2. In a standing mixer with dough hook, kneed all the dough ingredients for 7 minutes. If the dough is too sticky, add more flour.
3. Form a ball from the dough, and let rest in a bowl covered with a wet kitchen or paper towel for about an hour, until double in size.
4. Mix all the filling ingredients.
5. Line 2 loaf pans with parchment paper.
6. Divide dough in 2. Roll out each half into a rectangle, about 3 times the size of your loaf pan. Spread half of the filling in a thin layer over the dough and roll the dough into a log. Cut the roll in half with a sharp knife, place 2 halves such that the cut middle faces up and make a braid. Place the swirl into a loaf pan and let rest until doubles in size again (about 40-50 minutes)7.
7. Preheat oven to 350F and bake for 35 minutes, until a toothpick inserted into the cake comes out dry.
8. Several minutes before the cake is ready to be taken out of the oven, prepare the syrup. In a small saucepan cook the water and the sugar on medium heat until the sugar melts. Do not mix. Once the cakes are out of the oven, pour the syrup over the cake using a pastry brush to spread it evenly. Let the cakes soak in the syrup and cool before eating.
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