6 tablespoons of sugar
3 tablespoons of unsweetened cocoa powder
1 1/2 tablespoons of water
1/2 cup of unsalted butter or margarine at room temperature
1 cup of sugar
2 eggs at room temperature
1 teaspoon of vanilla extract
1 1/2 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 cup of milk
1/2 cup of chocolate chunks, semi-sweet
6 tablespoons of sugar
3 tablespoons of unsweetened cocoa powder
1 1/2 tablespoons of water
1/2 cup of unsalted butter or margarine at room temperature
1 cup of sugar
2 eggs at room temperature
1 teaspoon of vanilla extract
1 1/2 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 cup of milk
1/2 cup of chocolate chunks, semi-sweet
Combine the sugar and cocoa powder in a small saucepan
Add the water
Bring to a simmer, whisking constantly until smooth and creamy
Let cool completely
Preheat the oven to medium temperature (180°C)
Grease and flour a 24x10 cm English muffin tin
Beat the butter or margarine until creamy
Add the sugar, beating well
Add the eggs one at a time, beating well after each addition
Add the vanilla extract
Combine the flour and yeast, then alternate adding it with the milk, mixing well
Add the chocolate chunks
Pour 1/3 of the batter into the prepared tin, leveling it slightly on all sides
Divide the remaining batter in half
Mix one part with the chocolate sauce at room temperature
Spoon the chocolate mixture over the batter in the tin, leaving a 1 cm border around the edges
Cover with the remaining white batter
Bake for about 90 minutes or until inserting a toothpick yields a clean result
Let cool in the tin for 10 minutes
Remove and let cool completely
Cut into 16 portions
