Chocolate Almond Cream Crunch Loaf Draft

How I make it

Dough

1. In a stand mixer fitted with the dough hook, mix all the dough ingredients except the butter for 7 minutes.

2. Add the butter and knead for 5 more minutes.

3. Cover the bowl with plastic wrap and let rise until doubled.

Chocolate almond filling

1. Melt the 7 oz (200 g) chocolate over a double boiler or in the microwave.

2. Mix the dry ingredients, the ground almonds, nougat powder, cocoa and cornstarch.

3. Beat the butter and sugar until creamy.

4. Add the eggs one at a time until light and airy, then add the brandy.

5. Lower the mixer speed, add the dry ingredients and keep mixing until they're absorbed into the cream.

6. Add the melted chocolate and mix until smooth.

Shaping and baking

1. Divide the dough in half and roll each half into a rectangle about ¼ inch (0.5 cm) thick.

2. Spread generously with the chocolate almond filling and sprinkle with half the chopped chocolate.

3. Roll up into a thick log, cut it in half lengthwise and twist the two halves together like a rope.

4. Place in a loaf pan lined with parchment paper and tuck the ends under. Shape the second loaf the same way.

5. Cover and let rise for 20-30 minutes, until the dough fills the pan and a little more.

6. Preheat the oven to 350°F (180°C).

7. Brush the loaves with the egg wash and bake for about 35 minutes, until golden and baked through.

8. Take them out of the oven and brush with the syrup while still very hot.

What I've learned

• Brushing the syrup on while the loaves are hot gives them a glossy finish.