Chocolate layered braid
The chocolate layered braid will impress not only with its spectacular appearance, but also with the rich taste of the delicate yeast dough interspersed with chocolate filling. The layering creates a beautiful structure, which makes it an ideal dessert for coffee and for more festive occasions.
Ingredients · Servings 1 where
- Dough:
- 500 g plain flour
- 80-100 g caster sugar
- 100 g melted and cooled butter
- 30 g fresh yeast
- 250 - 300 ml milk
- 1 pinch of salt
- Filling:
- 60 g cooking chocolate
- 60 g butter
- 2 tablespoons cocoa
- 3 tablespoons powdered sugar
- 30 g plain flour
- 2 tablespoons cornstarch (or potato starch)
Method · 1 h 15 min
- Let the yeast activate in a little sweetened lukewarm milk for about 15 minutes.
- Mix flour, salt, sugar, cooled melted butter, yeast and the rest of the lukewarm milk, make an elastic dough. Work by hand, or use a home bakery for preparation. Let rise - double the volume of the dough.
- Meanwhile, prepare the chocolate filling: Melt the chocolate and butter in the microwave or over a double boiler, add the sugar, cocoa, and flour and starch in portions. You will get a pasty mass.
- Roll out the risen dough to about 12 mm, spread the chocolate mixture on half of the dough (photo), roll it out to its original height and fold it into thirds (photo). Roll it out again and fold it - without waiting, immediately after each other. In total, we will get chocolate layers in the dough about 4–5 times. Do not press on the roller so as not to tear the dough.
- Then roll it out to about 15 mm thick, cut it lengthwise into three strips, which we braid together like a braid. Place on baking paper and leave on a baking sheet to rise in a warm place for an hour. This is necessary because by rolling and folding, we have lost a significant amount of air and lightness of the dough. We can secure the braid with skewers. It is good to bake in some form, then the cake is higher.
- Bake for about 45 minutes at 180°C, or according to your experience with your own oven.
- After baking, let it cool on a wire rack.
