Mocha Cake

For the filling

One-third cup of unsalted butter, softened (applied to a plate)

One cup of black currants, pitted

One cup of green coffee beans, cut into cubes (1 mocha bean)

One tablespoon of lemon juice

TWO-thirds cup of warm water

For brushing

One tablespoon of melted butter

Two tablespoons of unsalted butter (for the topping)

Melt the butter with the flour, salt, and milk in a small saucepan

Heat, stirring occasionally, until it starts to boil

Let it cool

Dissolve the yeast in warm water in a large bowl

Add the egg, lemon zest, and milk mixture

Add the flour gradually, mixing with a wooden spoon at first, then kneading when necessary, until the dough forms a ball

Place the dough on a floured surface and roll it out to a rectangle of 40 x 37 cm

Cut three strips along the length and spread one-third of the currant mixture on each strip, leaving a 1-cm border around the edges

Roll up like a roulade, starting from the longer side

Place the rolls next to each other in a buttered baking dish and press the ends together

Fold down the ends and let it rise for an hour or until it has doubled in size

Preheat the oven to 180°C, brush with melted butter, and sprinkle with two tablespoons of unsalted butter on top

Bake for 40 minutes or until golden brown (should make a hollow sound when tapped)

Remove from the baking dish and place on a wire rack to cool

Cut into 20 portions