Marble stains of this pie are created thanks to the technique pre-molding. Formed buns that are here serve chocolate rolls with nut filling, spread in a mold. Buns can literally lay out a very beautiful cake. Then the cake is baked until a single shape is obtained. For kneading, the confectioner takes it’s the dough for brioches, whose airy and melt in your mouth taste is not уступит торту. 
Time: 3 час. 30 min. Difficulty: easy Servings: 16 The recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Brioche dough
- 1/2 tbsp. skim milk 3% or chocolate milk, temperature around 40 ° C
- 1 tbsp. l dry active yeast
- 1 tbsp. l plus 1/2 tbsp. Sahara
- 4 eggs at room temperature
- 3 tbsp. premium flour
- 1/3 Art. cocoa powder
- 1/2 tsp salt
- 1/2 tbsp. butter at room temperature
- 80 – 90 gr. dark chocolate melted
Nut filling
- 1 tbsp. peeled and toasted hazelnuts
- 1/2 tbsp. brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 Art. pieces of milk chocolate (optional)
Recipes with similar ingredients: premium flour, milk, chocolate milk, yeast dough, eggs, brown sugar, vanilla extract, milk chocolate, dark chocolate, hazelnuts, cocoa
Recipe preparation:
- Brioche chocolate dough: mix milk, yeast, 1 tbsp. l sugar and leave for 5 minutes. Add the eggs. Continuing mix, add flour, remaining sugar, cocoa powder and salt. Beat manually or with a mixer until smooth consistency.
- Add butter and melted chocolate and a nozzle for dough (or vigorously with a regular whisk) knead very soft homogeneous dough for 5 minutes. Transfer the dough into a bowl, lightly greased with vegetable oil, cover and leave when room temperature for 1 hour. Then put in the refrigerator for 8 – 24 hours.
- Hazelnut filling: finely grind in a food processor nuts and brown sugar. Kill the eggs and add the vanilla keep stirring. Pour in pieces of milk chocolate and chop still.
- Cook the next morning: sprinkle a worker surface with flour, lay out the dough and roll into a large a rectangle about 1 cm thick. Spread the nut filling over the entire surface of the dough and roll into roll on the long side.
- Cut the roll into 2-2.5 cm thick rings. Half the slices put flat into the bandt cake baking dish, lightly laying brioches on top of each other. Put the remaining brioches second layer, also slightly overlapping each other. Cover the form with a towel and leave to proof for 1 hour 30 minutes to a pie rose from the brioches.
- Heat the oven to 175 ° C. Bake brioche pie about 40 minutes, check readiness with a wooden toothpick or match. Refrigerate the cake for 20 minutes in a pan, then on a wire rack. Serve for tea.
