Krantz cake, I put the recipe exactly as I found it on the website of mercotte, personally I did not manage to cut the dough when it was filled with chocolate it was too soft I did as I could. For a cake mold ... -->

Krantz Cake

Krantz cake, I put the recipe exactly as I I found on the site of mercotte, personally I did not manage to cut the dough when it was filled with chocolate it was too soft I did as I could.

For a mold with cake of 28 or 30 cm.

The brioche: 280g of flour, 50g of caster sugar, 13g of organic yeast, 5g of orange zest, 105g of eggs, 63g of water, 5g of fine salt, 80g of sweet butter. In the bowl of the robot equipped with the hook, mix the flour, the sugar, the crumbled yeast and the zests. Add the eggs one by one then the water. Let it run at slow speed to have a homogeneous device. If the dough does not form a homogeneous mixture add a little water. Add the salt and the butter little by little always at slow speed until complete incorporation. Then knead on medium speed about ten minutes, the dough should become smooth and shiny. Scrape the edges of the tub from time to time to facilitate kneading and help the dough to come off. Flour a bowl, add the dough and let it grow in the oven * heated at 30 ° for about twenty minutes *, the dough should double in volume. Degas * then put the dough for a few minutes in the freezer * to cool it down or if you are not in a hurry overnight in the refrigerator.

The chocolate filling: 100g of couverture chocolate * black, 55g of sweet butter, 40g of caster sugar, 20g of cocoa powder *. Melt the chocolate in a bain-marie, add the butter and mix to obtain a very smooth device. Then add the sugar and the cocoa powder. The device must have the consistency of a spread.

The syrup: 75g of powdered sugar, 120g of water. Slowly bring water and sugar to a boil and let cool.



Shaping: grease the mold and cover the bottom of a rectangle of baking paper. Flower * the work plan and spread the dough in a rectangle of 40 cm x 30 cm. Spread the chocolate filling on the dough leaving a 3cm edge all around the dough. Using a brush wet the edge of the furthest rectangle with water, in the photo above the right edge. Roll the dough into a long, tight pudding, sticking it with the wet side. Put the roll for about ten minutes in the freezer. Even out the ends for a clean finish. Cut the sausage in half lengthwise and place the two half rolls obtained side by side, cut side up. Braid both branches trying to keep the cut side up. Gently put the braid in the mold and let it grow again at 30 ° C for 25 to 30 minutes.
Cooking: Preheat the oven to 170/180 ° and cook for 25 to 30 minutes *. We must obtain a beautiful brown and golden color. Brush with syrup on leaving the oven, let cool and unmold.

 Krantz cake
 Krantz cake
 Krantz cake
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