Difficulty
3/5
Prep Time
30mins
Total Time
3.5-4.5hrs
Makes
1 Loaf
Ingredients
- 1, Brioche Dough
- 50g, Unsalted Butter
- 50g, Sugar
- 50g, Fresh Cream
- 30g, Cocoa Powder
- 100g, Dark Chocolate
- 1tsp, Espresso Powder
Delicate and chocolaty bread, nothing more to say!
- Make the brioche dough.
- Make the filling: All your ingredients should be at room temperature. Start by adding butter and sugar to a big bowl and beat on high speed using a stand or hand held mixer for 2-3 mins, until light and fluffy. In a separate bowl, make a thick ganache by heating the cream and then adding the chocolate and let It sit for 5mins. Add this to the butter cream mixture, and mix. Finally, add cocoa powder and espresso powder. You should have a thick filling ready!
- Roll: Flatten out the dough to 1/2inch thickness. Spread as much filling as you like and then roll the dough like a Swiss roll. Chill in the fridge for 10mins before cutting, to let the butter be stiff.
- Shape: Cut the roll length wise, and with the layers facing up, braid the dough using the two strands. Put it in a greased bread loaf, or bake it directly on a baking tray. Be sure to grease either way.
- Proof: Proof it for 20-25mins while you pre heat the oven at 190C.
- Bake: Put some egg wash on the top and bake for 40-45mins, till golden brown.
- Cool: Brush it with some melted butter and cover with a wet towel for 10-15mins. Let it cool down completely before cutting it.
Enjoy with some coffee or as it is. Use leftovers to make sweet French toasts!
