10 eggs
1 1/4 cup of all-purpose flour
4 cups of wheat flour
1 tablespoon of active dry yeast
1/3 cup of melted butter
1/3 cup of chocolate chips
Accessories
3 empty cake decorating bags
2 piping bags with 0.5 cm diameter tips, 1 of which is a strawberry tip
1 piping bag with a 27 x 40 cm decorating tip
2 baking sheets, 27 x 40 cm
Parchment paper
Cake release spray, 24 cm diameter
Filling
450 g of semi-sweet chocolate
1 cup of milk
1/2 cup of all-purpose flour
6 egg yolks
2 cups of melted butter at room temperature
1 cup of chopped nuts
10 eggs
1 1/4 cup of all-purpose flour
4 cups of wheat flour
1 tablespoon of active dry yeast
1/3 cup of melted butter
1/3 cup of chocolate chips
Accessories
3 empty cake decorating bags
2 piping bags with 0.5 cm diameter tips, 1 of which is a strawberry tip
1 piping bag with a 27 x 40 cm decorating tip
2 baking sheets, 27 x 40 cm
Parchment paper
Cake release spray, 24 cm diameter
Filling
450 g of semi-sweet chocolate
1 cup of milk
1/2 cup of all-purpose flour
6 egg yolks
2 cups of melted butter at room temperature
1 cup of chopped nuts
1
Beat the egg whites until stiff and fold in the flour, beating always
Add the egg yolks one at a time and beat until light and fluffy
Add the all-purpose flour with yeast, slowly mixing with a spatula
Divide the dough into two equal parts and add chocolate chips to one of them, mixing well
Place the dough in decorating bags
2
Preheat oven to 200°C
Line the baking sheets with parchment paper and grease with butter
Cut strips from the dough and place them on the prepared baking sheets, alternating between the two doughs
Repeat with the second baking sheet
Bake for 10 minutes or until the dough is firm, then let cool
3
Turn the baking sheets over onto a flat surface and remove the parchment paper
Remove the dough from the bags carefully
Cut out circles of dough, 24 cm in diameter
Use the remaining dough to cut strips with a 4.5 cm width
4
Line the cake release spray can with parchment paper
Place one of the dough circles on the bottom of the can, with the smooth side facing down
Line the sides of the can with the dough strips, overlapping them slightly
5
Fill the can with the filling (see diagram)
Cut out a circle from the second dough circle and place it on top of the filling
If desired, you can also add some extra crumbs to the filling
Cover with plastic wrap and refrigerate for 6 hours
6
Remove the cake from the refrigerator and remove the can
Flip the cake over onto a large flat plate and remove the bottom of the can
Remove any remaining parchment paper
Use the reserved filling to decorate the cake, piping it into borders and designs
Serve.
