'1 tablet of biological yeast'
1 cup (scant 2/3) of warm milk
2 eggs
2 tablespoons of grated coconut
1 tablespoon of salt
2 tablespoons of margarine
500g of all-purpose flour, approximately
450g of chopped semi-sweet chocolate
1 beaten egg
2 tablespoons of confectioner's sugar
'1 tablet of biological yeast'
1 cup (scant 2/3) of warm milk
2 eggs
2 tablespoons of grated coconut
1 tablespoon of salt
2 tablespoons of margarine
500g of all-purpose flour, approximately
450g of chopped semi-sweet chocolate
1 beaten egg
2 tablespoons of confectioner's sugar
Dissolve the yeast in warm milk, mixing eggs, grated coconut, salt, and margarine
Gradually add the all-purpose flour, mixing well
Knead the dough until it is smooth and not sticky to the hands
Cover and let rise for 2 minutes
Roll out the dough on a floured surface, forming a rectangle
Divide the rectangle into three strips, lengthwise
Place 150g of chopped semi-sweet chocolate on each strip
Roll up each strip like a roulade, forming one cake
Place in a greased and floured baking dish, brush with beaten egg and let rest for 15 minutes
Bake in a preheated oven at 180°C for 25 minutes or until golden brown
Remove from the oven and dust with confectioner's sugar
