Dough
3/4 cup of unsalted butter, softened
1/4 cup of milk
1/4 cup of honey
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
1 cup of all-purpose flour
3 tablespoons of melted chocolate
1 teaspoon of active dry yeast
1 large egg, slightly beaten
Filling
500g of milk chocolate chips
1 can of heavy cream
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1 tablespoon of rum
Dough
3/4 cup of unsalted butter, softened
1/4 cup of milk
1/4 cup of honey
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
1 cup of all-purpose flour
3 tablespoons of melted chocolate
1 teaspoon of active dry yeast
1 large egg, slightly beaten
Filling
500g of milk chocolate chips
1 can of heavy cream
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1 tablespoon of rum
Dough
In a saucepan, combine the butter, milk, honey, cinnamon, nutmeg, and cloves
Bring to a simmer over low heat, stirring until smooth
At this point, mix together the flour, melted chocolate, and yeast
Make a well in the center, add the egg, the cald and mix well until a smooth and even dough forms
Place the dough into a greased 9-inch round cake pan with removable bottom
Bake in a preheated oven at 375°F for 40 minutes or until a toothpick inserted comes out clean
Let cool completely on a wire rack
Once cooled, remove from the pan and transfer to a serving plate
Filling
Melt the chocolate in a double boiler, then stir in the heavy cream, cinnamon, ginger, and rum
Refrigerate for 1 hour
Remove from refrigerator and beat with an electric mixer until smooth and creamy
Spread over the cooled cake and decorate with shaved chocolate or chocolate chips.
