Dough
2 eggs
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1 tablet of dark chocolate (200 g)
1/2 cup warm milk
1 and 1/2 cups all-purpose flour
1 tablespoon active dry yeast
Filling
8 tablespoons heavy cream
1/2 tablespoon unsalted butter, softened
2 tablets of dark chocolate (400 g), grated
1 teaspoon almond extract
1/2 cup chopped pecans
Dough
2 eggs
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1 tablet of dark chocolate (200 g)
1/2 cup warm milk
1 and 1/2 cups all-purpose flour
1 tablespoon active dry yeast
Filling
8 tablespoons heavy cream
1/2 tablespoon unsalted butter, softened
2 tablets of dark chocolate (400 g), grated
1 teaspoon almond extract
1/2 cup chopped pecans
Dough: reserve 1 tablespoon of unsalted butter and beat the rest with sugar and eggs in a mixer for 5 minutes. Reserve
Melt the chocolate in a double boiler and add to the flour mixture, alternating with milk, all-purpose flour, and yeast, beating well after each addition
Beat for an additional 10 minutes. Reserve
Beat the egg whites until stiff and gently fold into the dough
Pour into a buttered pan coated with flour and bake in a medium oven until clean when tested with a toothpick
Filling: combine heavy cream, unsalted butter, and grated chocolate in a saucepan and cook over high heat for 3 minutes or until boiling
Remove from heat, stir in almond extract, and let cool to room temperature
Chill in refrigerator for 2 hours
Assembly: remove the cake from the pan and trim off the top and sides
Cut the cake in half and spread half of the filling on one half and cover with the other half
Use the remaining filling as a topping and decorate with chopped pecans
Serve chilled
