Chocolate Bobka
Ingredients
- You will need:
- 2 12-inch loaf pans
- ½ cup warm water
- 2¼ tsp. dry yeast
- 1 tsp. sugar
- 5 cups flour
- ¼ cup packed brown sugar
- ¼ cup sugar
- 1 ¼ cup butter/margarine
- 2 eggs
- 1 egg white
- 3 tbsp. vanilla extract
For the Dough:
- 1 cup cocoa powder
- ¾ cup canola oil
- ½ cup boiling water
- 2 ¼ cups confectionary sugar
Wet Filling
- ¾ cup sugar
- ¾ cup brown sugar
- ½ cup cocoa powder
- ¾ cup confectionary sugar
- ¼ cup flour
Dry Filling:
- 1 3.5-oz (100 gram) bar of 72% chocolate, finely grated
Chocolate Bar
- 2 egg yolks, beaten
Egg Wash
- ¼ cup margarine, cut into small pieces
- ¾ cup sugar
- ¾ cup flour
Crumb Topping
Instructions
- Place the warm water, yeast and 1 tsp. sugar in a large mixing bowl. Whisk together and let it sit for 10 minutes, until frothy.
- Add the rest of the ingredients and mix thoroughly.
- Cover the bowl with a damp kitchen towel, or saran wrap, and set aside to rise, approximately two hours (until the dough has doubled in size).
For the Dough:
- Place all ingredients into a bowl and mix until smooth.
Wet Filling:
- Mix ingredients together with a whisk or fork until evenly distributed.
Dry Filling:
- Use your finger tips to work the mixture until it forms a coarse crumb. Do not overwork the mixture.
Crumb Topping
- Divide the dough into four equal-sized balls.
- Roll the first ball out into an approximately 12” x 10” rectangle.
- Spread one quarter of the wet filling over the dough.
- Cover the wet filling with a thin sprinkling of the dry filling.
- Sprinkle chocolate shavings on top of the dry filling.
- Roll the dough like a jelly-roll, working with the longer side of the rectangle. Set aside.
- Repeat until all four balls of dough have been filled and rolled.
- Select two rolls and cut them in half lengthwise (Only cut about ¾ of the way through—not entirely to the bottom). Twist the two rolls around each other and place in a loaf pan with the ends tucked under. Brush with the egg wash and sprinkle the top with half the crumb mixture. Repeat with the remaining rolls.
- Bake at 375°F (190°C) for 45 minutes. Allow the cakes to cool for at least 20 minutes before slicing.
To Assemble: