* Exported from MasterCook *
Bread, Chocolate Cake
Recipe By :Bee Yinn Low
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Cake Chocolate/Cocoa
Desserts Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bread Dough:
175 g bread flour -- 1 1/2C
2 tbsp sugar -- caster (fine ground)
1/4 tsp salt
1 tsp active dry yeast -- 4g
1 1/2 tbsp egg -- beaten
1/3 cup milk -- 90ml
1 2/3 tbsp unsalted butter -- 25g, softened
Chocolate Cake:
1/4 cup unsalted butter -- melted
10 g cocoa powder -- or one 50g chocolate bar
1/4 cup milk -- 60ml
3 eggs
1/2 cup cake flour -- 80g
1/4 cup sugar -- 60g, caster
Tips: To make soft and fluffy bread, ensure that the dry yeast is
fresh and active. Plus, properly knead the dough with a stand mixer
or by hand until smooth and elastic. This helps to develop gluten,
resulting in a lighter and fluffier texture.
For the spongy chocolate cake, use room-temperature eggs and milk
before starting. This helps the ingredients blend together more
easily and promotes better volume and texture.
While preparing the cake batter, gently fold beaten egg whites into
the egg yolk mixture to prevent the loss of air and maintain the
fluffy texture of the batter.
For the bread dough: add bread flour, caster sugar, salt, active dry
yeast, beaten egg, and milk to a large mixing bowl.
Knead the ingredients with a stand mixer attached to a dough hook
until a dough forms. Add softened butter and continue to knead for 10
to 15 minutes until smooth and more elastic. (You may also knead the
dough by hand). Cover the dough with plastic film and let it rise in
a warm area for 40 minutes until doubled in size.
For the cake: Preheat oven to 300F (150C). Separate the egg yolks and whites.
Melt the butter and chocolate bar (or cocoa) in a small pot over low
heat, then transfer the mixture to a large bowl and let it cool down
for a little bit. Next, whisk in milk, egg yolks, and sifted cake
flour. Mix until no powder left. Do Not over mix the batter. Set the
batter aside.
Add the egg whites to a separate mixing bowl, and beat it with an
electric hand mixer until foamy. Keep beating the egg white while
adding the caster sugar in 3 batches, and continue to beat until
stiff peak forms.
Fold in 1/3 of the whisked egg white into the batter, and gently mix
to combine well. Then, fold the mixture into the remaining whisked
egg white and mix gently. Pour the batter into a 10" x 14" ( 25 x 35
cm) baking tin lined with parchment paper. Bake for 20 minutes.
Remove baked cake from the oven and allow it to cool. Unmold it and
remove the parchment paper. Trim the edges and set aside.
Combine: Transfer the bread dough to a floured working surface. Roll
out the dough into a rectangle slightly larger than the chocolate
cake. Place the chocolate cake on top of the dough and roll it up
tightly into a log. Pinch the edges to seal.
Transfer the whole piece to a loaf tin greased with butter. Cover the
tin with plastic film and let it rise for 45 minutes until doubled in size.
Preheat the oven to 375F (190C). Brush with beaten egg and bake for
25 minutes until golden brown. Remove from the oven and cool down.
Unmold and enjoy.
S(Internet address):
https://rasamalaysia.com/chocolate-cake-bread/
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Per Serving (excluding unknown items): 260 Calories; 12g Fat (39.7%
calories from fat); 7g Protein; 32g Carbohydrate; 1g Dietary Fiber;
118mg Cholesterol; 108mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2024 - 0219