Chocolate yeast cake

Ingredients

3 2/3 cups flour

1/3 cup milk

1/3 cup heavy cream

1/2 cup sugar

2 large eggs

3 tablespoons water

2 (1/4-ounce) envelopes active dry yeast

1 1/2 sticks unsalted butter

Pinch salt

7/8 cup heavy cream

1 1/4 cup dark chocolate, chopped

1 1/3 cup Nutella

1 14-ounce jar plum or strawberry jam

7 tablespoons unsalted butter

1/3 cup cocoa powder

Make the dough. In the bowl of a standing mixer fitted with a paddle attachment blend the flour, milk, cream, sugar, eggs, water, and yeast for 10 minutes. Add the butter and salt and continue mixing at a low speed until the ingredients come together and form a smooth elastic dough (about 10 to 15 minutes).

Place the dough in the refrigerator for 1 hour. Remove the dough and turn it once. Then return it to the fridge for 2 hours more. Turn the dough again and return to the fridge for at least 12 hours.

Make the filling. Bring the cream to a boil and pour over the chocolate in a heatproof bowl. Let sit until the chocolate begins to melt (about 1 minute), then whisk until smooth. Whisk in the remaining ingredients until thoroughly combined.

Preheat the oven to 325°F. Lightly dust a work surface with flour, then roll the dough into an 8 by 1/8-inch-thick square. Spread a generous layer of filling over the dough. Beginning with the edge closest to you, roll the dough into a tight log. Place the log seam side down into an 8-inch nonstick loaf pan. Bake until the cake rises and a toothpick inserted in the center comes out almost clean, about 40 minutes.

Quantity: 8 servings

Moshe Radman