Chocolate brioche cake

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare type-1 stone-milled First Strong flour 550g
saltas needed
beer yeast1 cube

Ingredients for the filling/topping

300g milk-free Rigoni di Asiago Chocolate spread, caster sugar (as needed)


Melt the yeast in some tepid milk in the bowl of your dough-maker and then add the stone-milled flour, before starting to work it. Slowly add the egg, then the sugar and the butter and lemon juice, before finally adding the salt. Work your mix until you have a compact and soft dough. Transfer it to a work surface, and divide into 4 pieces of around 250g each. Leave to rise for at least two hours.
Once risen (the dough should have doubled in volume), roll each piece out on baking-paper, and form into a circle, creating four discs. Cover the first disc with a layer of the chocolate spread, add the second disc and repeat the procedure until you have used all the discs (you will have four discs in total with three layers of spread). Close the edges properly, and then make eight incisions in the surface, starting from the centre but stopping short of the edge of the cake. You can now lift one of the triangles of the petal shape you have cut into the surface, and gently twist it twice by turning it to the right. Take the triangle next to it, and twist it twice to the left. Do the same for all the eight triangles in your petal shape, making sure that the centre of the cake is not exposted. Leave to rise for at least one hour, so it can double in size.
Once risen, brush with milk, and bake at 180°C for 40 minutes. Once cooked, remove from the oven and leave to cool. Once completely cooled, serve with a dusting of caster sugar over the top.


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