recipe: Natalie Levin, Photography and styling: Danya Weiner and Diana Linder
Preparation time: More than 3 hours
Difficulty level: Medium
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amount: 2 cakes in an English cake pan, 27 cm long
Groceries
For the dough:
500 grams (3 and a half cups) flour
10 grams (1 tablespoon) dry yeast or 30 grams fresh yeast
100 ml (1/2 cup) oil
75 grams (1/4 cup plus 2 tablespoons) sugar
1 egg
2 egg yolks
180 ml (3/4 cup) water
A pinch of salt
1 teaspoon vanilla extract
For the chocolate filling:
200 grams of dark chocolate from Cow
100 grams butter (or coconut oil for a fluffy version)
50-60 grams chopped nuts
Beaten egg for brushing
For the syrup:
125 ml (1/2 cup) water
100 grams (1/2 cup) sugar
How to prepare:
- Dough: In a mixer bowl with a dough hook, process together flour, yeast, oil, sugar, egg, egg yolks, water, salt, and vanilla extract for about 10 minutes until a uniform, soft, and slightly sticky dough is obtained.
- With floured hands, form the dough into a ball, transfer to a lightly floured bowl, cover and let rise for about an hour or until the dough doubles in volume.
- Chocolate filling: Chop the chocolate and place in a bowl. Add butter (or coconut oil) and melt together in the microwave or over a double boiler, until everything is melted and the mixture is uniform.
- Cool the mixture for about an hour at room temperature, until it reaches the consistency of a spread.
- Designing the cakes: Divide the dough into 2 parts.
- On a floured surface, roll each piece into a rectangle about 1/2 cm thick.
- Spread half of the chocolate filling in a thin layer.
Step 1:
- Sprinkle with chopped nuts.
Step 2:
Step 3:
- Wrap the two resulting strips so that a screw shape is formed.
- Transfer to a baking pan and repeat the process with the second part of the dough and the remaining filling.
- You can vary it and make a classic, non-crunchy, spiral shape from the second part of the dough: divide the dough into 2 parts, roll each into a rectangle, spread filling, and roll into a tight roll. Finally, simply form a spiral shape from the 2 smaller rolls and place in a baking pan to rise.
- Cover the cakes and let them rise at room temperature for about an hour or until they almost double in size.
- Preheat oven to 170 degrees.
- Gently brush the puffed cakes with beaten egg.
Step 4:
- Bake for 28-35 minutes or until the cakes are puffed, golden and firm.
- Syrup: In a small saucepan, place water and sugar and bring to a boil. It is important to make sure that all the sugar has dissolved. Cook for another 1-2 minutes after boiling and remove from heat.
- Brush the cakes generously with syrup when they come out of the oven.
Elite's tip:
• The cakes are at their best the day they are made. If you want to keep them for a long time, you can freeze them fully baked and then simply warm them up a little before serving. The heating brings them back to life.
• It is recommended to serve the cakes warm and not too cold.
• If you don't like nuts, you can omit them from the filling and just fill with chocolate.
• You can fill the rolls with any other filling you like.
