Chocolate Leaf Cake

Dust a work surface with flour

Unroll the puff pastry on it to a size of 40 x 40cm, lightly dusting with flour

Cut the chocolate into 12 equal pieces

Trim the edges of the puff pastry with a sharp knife passed in flour

Cut the puff pastry into 3 equal strips

Work with one strip at a time

Place 4 pieces of chocolate on half of the puff pastry, leaving space between them

Dampen the edges and spaces between the chocolate pieces with water

Fold the strip in half lengthwise

Gently press on the sides and between the chocolate pieces to close

Repeat with the remaining puff pastry and chocolate

Heat the oven to a hot temperature (200°C)

Cut the puff pastry with chocolate and place it in a lined aluminum foil baking dish

Brush lightly with egg and put it in the freezer or refrigerator for 20 minutes or more

Using a sharp knife, make 6 cuts on each 'package' of puff pastry

Take directly from the freezer to the oven for 20 minutes or until puffed and golden

Let cool before serving, yielding 12 units.