Efrat's Notebook
קראנץ שוקולד מעולה

Chocolate Krantz Cake Draft

A braided yeast krantz cake filled with chocolate spread and cookie crumbs and brushed with syrup, and one batch of dough gives me three cakes.

  • Prep1 hr
  • Cook35 min
  • Rest4 hr 45 min
  • Total6 hr 20 min
  • Makes3 cakes
  • KashrutDairy

What you need

Amount:3

Dough

Filling

For brushing

Sugar syrup (optional)

Chocolate ganache (alternative filling for one cake)

How I make it

Syrup

  1. Bring the water and sugar to a boil in a small saucepan and lower the heat.

  2. Add the vanilla and citric acid and simmer uncovered for about 5 minutes.

  3. Cool and keep in the fridge.

Dough

  1. In a stand mixer with the dough hook, mix the flour, sugar, yeast and dough improver for about 1 minute.

  2. Add the eggs, water, vanilla and lemon zest and mix on medium for about 2 minutes, until uniform.

  3. Add the butter cubes one at a time while kneading, and knead for about 10 minutes, until the dough is soft and slightly sticky.

  4. Add the salt and knead 1 more minute.

  5. Transfer the dough to a floured bowl, cover with plastic wrap and refrigerate for at least 4 hours.

Shaping and baking

  1. Divide the dough into 3 pieces and roll each into a rectangle about ¼ inch (½ cm) thick.

  2. Spread the chocolate spread evenly, sprinkle with the cookie crumbs (or walnuts) and roll up into a log.

  3. Cut the log in half lengthwise with a serrated knife, lay the two halves across each other in an X, twist into a braid and pinch the ends.

  4. Place the braid in a greased baking pan, brush with the beaten egg and let rise for about 45 minutes.

  5. Preheat the oven to 340°F (170°C) and bake for about 35 minutes, until lightly golden.

  6. Take the cake out of the oven and brush it with the cold syrup while it is still hot.

  7. Cool completely, cover and store in an airtight container at room temperature for up to 3 days.

Chocolate ganache (alternative filling)

  1. Melt both chocolates in the microwave or over a pan of hot water (bain-marie).

  2. Remove from the heat, add the butter and stir into a smooth paste. Spread on the dough instead of the chocolate spread.

What I've learned

  • I work with the dough while it's cold, so it doesn't stick, warm up or lose its shape and stretch.
  • I don't flour the counter much; I work on a clean, smooth, dry surface.
  • I roll the dough no thinner than ¼ inch (½ cm). Spreading the chocolate stretches it a little, and if it's too thin it can tear.

Source: ChefEf (chefef.com)