So, next weekend, operation chocolate cake was ongoing and this is the recipe I've picked.
I've replaced one of the ingredient Nutella with pure black chocolate grated. The cakes nicely raised but gave me some emotions when I have removed the first one out of the pan. It simply fall when turned over. Too much chocolate inside? No. Too early removed from the pan. Yes, you need to keep this cake in the pan for 15 min after taken out from the oven. I did this with the second one and turned out well.
It is useless to say that this cake "disappeared" very quickly in the mouths of my family.
Ingredients:
- 700g all purpose flour
- 1 teaspoon salt
- 100g sugar
- 42g fresh yeast
- 2 eggs
- 300ml milk
- 250g butter (room temperature)
- 200g chocolate (grated)
Directions:
- Mix all ingredients together, except chocolate using a standing mixer.
- Cover the bowl and let it raise for 2-3 hours until the dough is double in size.
- Cut the dough in 2 (for 2 brioches) and stretch it with a rolling pin. Use a bit of oil on the table to avoid sticking.
- Sprinkle the half of the grated chocolate over the stretch dough. Do the same for the second one.
- Roll the dough with chocolate and lay it in a long cake pan that initially was brushed with oil inside.
- Optionally, brush the brioches with egg yolk.
- Turn on the oven at 50ºC, put the 2 brioches inside and let them raise for 30 minutes.
- Increase the temperature to 180ºC and bake for 30 minutes.
- Let it cool for 15 minutes and then remove the brioches from their pans. Let them cool completely on a rack.
- Recipe inspired from Cuisine de copaines CCOP 016, page 103.
2 comments:
That brioche looks beautiful. I use to work in a bakery and make brioche daily, in my experiences I have found that brioche can be difficult to work with. That being said it makes me appreciate a good brioche loaf or bun when I see it.
Joy & Feast thank you very much. I really appreciate your comment.
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