1/2 cup unsalted butter or margarine
1 1/2 cups all-purpose flour
2 large eggs
2 1/2 cups all-purpose flour
1 tablespoon instant yeast
1/4 cup cocoa powder
1 cup whole milk
To make the chocolate glaze:
3/4 cup unsalted butter or margarine
4 tablespoons unsweetened cocoa powder sifted
1 teaspoon vanilla extract
4 tablespoons all-purpose flour
1/2 cup unsalted butter or margarine
1 1/2 cups all-purpose flour
2 large eggs
2 1/2 cups all-purpose flour
1 tablespoon instant yeast
1/4 cup cocoa powder
1 cup whole milk
To make the chocolate glaze:
3/4 cup unsalted butter or margarine
4 tablespoons unsweetened cocoa powder sifted
1 teaspoon vanilla extract
4 tablespoons all-purpose flour
Beat the butter or margarine with the flour until it forms a light and fluffy cream
Add the eggs and beat well
Mix in the sifted flour, yeast, and cocoa powder, alternating with the milk
Pour into two 20x30cm prepared pans greased and lined with parchment paper, also greased
Bake in a preheated moderate temperature oven (180°C) for some time
After baking, let it cool, remove from the mold, and cut into rectangles
To make the glaze: Beat all ingredients together until it forms a light and fluffy cream
Top each rectangle with chocolate glaze and a blackberry strip.
