Name: Chocolate King Cake
Total time: 3 h 30 min
Yield: 26
Ingredients: 550 g (19.4 oz) of T55 wheat flour without yeast; 9.2 g (0.32 oz) of granulated dry yeast; 150 ml (0.63 cups) of warm milk; Salt; 150 g (5.3 oz) of sugar; 100 g (3.5 oz) of melted butter; 2 eggs; 40 ml (0.17 cups) of brandy; 40 ml (0.17 cups) of Port wine; Flour for sprinkling; 100 ml (0.42 cups) of milk; 150 g (5.3 oz) of cooking chocolate tablet broken into pieces; 50 g (1.76 oz) of dark cooking chocolate tablet broken into pieces; 100 g (3.5 oz) of granulated almonds; 1 beaten egg for brushing; 3 tablespoons of granulated sugar; 3 tablespoons of powdered sugar; 25 g (0.88 oz) of granulated almonds; Candied cherries; 100 g (3.5 oz) of 'chila' jam; Quince jelly for brushing; Cooking chocolate tablet for shaving

1

To the warm milk, add the yeast and mix very well with a fork.
Let it rest for 5 minutes.

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2

Break the eggs into a bowl and stir with a fork.

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3

In a large bowl or tub, place the flour and make a hole in the middle.
Add a few grains of salt and place in the center, the dissolved yeast, the butter, the brandy, the Port wine, the 2 beaten eggs and the 150g (5.3 oz) of sugar.
With your fingertips, start mixing everything with the flour.
Knead the dough well and gradually add more flour, until it detaches from the bottom.
Be careful not to make the dough too dry.
Sprinkle the dough with flour and cover it with a cloth.
Let it rise for approximately 2 hours in a warm place until the dough doubles in size.

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4

When the dough is ready, make the filling.
In a pan, heat the 100 ml (0.42 cups) of milk and let it warm.
To the milk, add the 150 g (5.3 oz) of normal chocolate tablet and the 50 g (1.76 oz) of dark chocolate.
Stir with a whisk until the chocolate melts and a cream forms.
Remove from heat.

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5

Sprinkle the counter with plenty of flour.
Place the dough in the center and sprinkle it again with a little flour.
With a rolling pin, roll out the dough into a large rectangle.

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6

Over the dough, place the melted chocolate and spread it with a spatula.
On top, spread the 100 g (3.5 oz) of granulated almonds.

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7

Roll the rectangle into a roll, like a tortilla.
Snuggle it well so that the filling stays inside the dough.
Join the ends of the roll so that it forms a crown.
Snuggle well so that the ends are well joined.

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8

Carefully place the crown inside a baking tray previously sprinkled with flour.
Cover it again with the cloth and let it rise for approximately 30 minutes, until the dough grows a little more.

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9

After the dough has risen, brush the crown with the beaten egg.
On top of the crown, arrange mounds of 'chila' jam, the 25 g (0.88 oz) of granulated almonds, and the candied cherries.

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10

In a bowl, combine the 3 tablespoons of granulated sugar with the powdered sugar.
Sprinkle everything with a little water and stir with a fork until the sugar is moistened. Finally, spread spoonfuls of the sugar mixture over the dough.

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11

Bake in a preheated oven at 180°C (356°F) and cook for 40 minutes.
After the dough is cooked, remove it.

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12

Carefully place the cake on a plate and brush it with the quince jelly.
Finally, spread chocolate shavings over the cake.
And it's ready to serve.

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