Chocolate cake with buns

Sift flour, add yeast, sugar, salt, knead in your hands. I've seen this in Richard Bertnay and he says it's enough to activate the dry yeast. And it works really well. Pour it into the bowl of the mixer.

Add milk and egg to the dry mixture. Stir in .

Make these dry crumbs and add soft butter. Stir in . Knead for 30 minutes and mix again

Signs of a well kneaded dough, if you look at the dough, its surface is covered with all small bubbles.

And you can stretch a piece into a thin film. If the dough tears, then it is worth kneading some more. Place the dough in the fridge for 3 hours. Tape the bowl with the dough. I usually put it in the compartment where the fruit is kept.

Now you have to prepare the filling. Mix soft butter with powdered sugar, cocoa, vanilla or vanilla essence. Beat with a whisk to make a shiny chocolate mixture.

Now back to the dough. This is what it looks like after three hours

To grease a table with oil, roll out a piece of dough, I had about 19x40 sm. Spread stuffing evenly on the surface. Roll up the roll on short side. Cut it into 5 or 6 parts.

Line the bottom of the molds with parchment and place the rolls in a circle. Leave to rise for 1-1,5 hours. Cover the top of the form with cling film

Melt butter, chocolate in a water bath. The mixture should be at room temperature.

Beat eggs and sugar for 7 minutes to a stiff foam. Add the chocolate mixture while continuing to whisk. Then gently beat in sifted flour with cocoa powder. Stir everything together

Pour the batter into the mold in the buns, filling the empty spaces between them evenly. Bake in preheated oven until it reaches 180 degrees.. Let the pie cool before serving.

My impressions of the pie. It needs to bake. It turns out such an exquisite dessert!!! It should be served with ice cream. Very chocolatey!!!

The slice