Chocolate cake with nuts and brioche
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
The marbled patterns of this cake are created using a pre-molding technique. Formed rolls, which are essentially chocolate rolls with a nut filling, are placed into the mold. The rolls can literally be used to layer the beautiful cake. The cake is then baked until it forms a uniform shape. For the dough, the pastry chef uses brioche dough, whose airy, melt-in-your-mouth flavor rivals that of a cake.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Brioche dough
- 1/2 cup semi-skimmed milk 3%
or chocolate milk, temperature about 40 °C - 1 tbsp. dry active yeast
- 1 tbsp plus 1/2 cup sugar
- 4 eggs at room temperature
- 3 cups premium flour
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup butter at room temperature
- 80 - 90 g dark chocolate, melted
Nut filling
- 1 cup peeled and toasted hazelnuts
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup milk chocolate chips (optional)
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Recipes with similar ingredients: premium flour, milk, chocolate milk, yeast dough, eggs, brown sugar, vanilla extract, milk chocolate, dark chocolate, hazelnuts, cocoa
Cooking the dish according to the recipe:
- Chocolate brioche doughMix the milk, yeast, and 1 tablespoon of sugar and let sit for 5 minutes. Add the eggs. Continuing to mix, add the flour, remaining sugar, cocoa powder, and salt. Beat by hand or with a mixer until smooth.
- Add the butter and melted chocolate and, using a dough hook (or a regular whisk), mix vigorously until the dough is very soft and smooth. Transfer the dough to a lightly oiled bowl, cover, and let it rest at room temperature for 1 hour. Then, refrigerate for 8 to 24 hours.
- Nut fillingIn a food processor, finely chop the nuts and brown sugar. Beat in the eggs and vanilla, continuing to pulse. Add the milk chocolate chips and pulse again.
- The next morning, get to work: dust your work surface with flour, lay out the dough, and roll it out into a large rectangle about 1 cm thick. Spread the nut filling over the entire surface of the dough and roll it up along the long side.
- Cut the roll into 2-2.5 cm thick rings. Place half the slices flat in a bundt cake pan, slightly overlapping the brioches. Arrange the remaining brioches in a second layer, also slightly overlapping. Cover the pan with a towel and let rise for 1 hour and 30 minutes to allow the brioche cake to rise.
- Preheat the oven to 175°C. Bake the brioche pie for about 40 minutes, checking for doneness with a wooden toothpick or match. Cool the pie in the pan for 20 minutes, then on a wire rack. Serve with tea.
Author of the recipe - Anna Olson is a pastry chef and television host.
Categories:
recipe / Desserts / Cakes / French cuisine
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