Chocolate Marzipan Cherry Rose Cake Draft

How I make it

Dough

1. In a stand mixer with the dough hook, mix the milk, cream, yeast, eggs, sugar and salt.

2. Add the flour and knead until the dough comes together evenly.

3. Add the butter gradually and knead on medium speed for about 4 minutes. Increase the speed and knead 2 minutes more.

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

Chocolate cream

1. Melt the chocolate in the microwave or over a water bath. Add the butter and stir until it melts in.

2. Add the cocoa, powdered sugar, liqueur and egg and mix well until thick and creamy.

Shaping

1. Divide the dough into 2 balls. On a floured surface, roll one ball into a 12 x 16 inch (30 x 40 cm) rectangle, ¼-½ inch (0.5-1 cm) thick.

2. Cut the rectangle in half lengthwise. Spread with chocolate cream, scatter the cherries and marzipan over it and roll into 2 tight logs.

3. Refrigerate for 10-15 minutes to firm up the cream and dough.

4. Meanwhile, roll the second ball into a 9-inch (22 cm) square and press it into the pan. Spread a thin layer of chocolate cream over it.

5. Slice the logs into pieces ¾-1½ inches (2-3.5 cm) thick.

6. Stretch the loose end of each slice underneath it and set it on the chocolate-spread dough in the pan, tucked end down and cut side up, like a rose.

7. Let rise for about 35-40 minutes.

Baking and syrup

1. Preheat the oven to 350°F (180°C).

2. Bring the water and sugar to a boil and cook for about 1 minute. Let cool.

3. Gently brush the cake with beaten egg.

4. Put the cake in the oven, lower the heat to 340°F (170°C) and bake for about 20-25 minutes, until golden and baked through.

5. As soon as the cake comes out of the oven, brush it with the cooled sugar syrup.