Preparation of the Chocolate Rose Cake

• Pour the flour and unsweetened cocoa into the bowl of the mixer, sifting them through a fine mesh sieve. Then add the dry yeast and sugar and mix with a small whisk. If using fresh yeast, do not add it now; dissolve it in warm milk before adding to the flour.

  

• Add the warm milk and give a first mix with the dough hook.

  

• Then add the yolks and oil and work, still with the hook, until the mixture is compact.

  

• At this point, add the pinch of salt and continue kneading until a smooth and homogeneous dough that clings to the hook is obtained. If the dough is too hard, add a bit more warm milk. This depends on the quality of the flour, which affects liquid absorption.

  

• Transfer the dough to the work surface, work it for a few moments with your hands, and shape it into a ball. Place it inside a large bowl, cover with plastic wrap, and let it rise until doubled in size in a warm, draft-free place. The rising time depends on the ambient temperature and can vary from 2 to 4 hours. Mine was ready in 3 hours.

  

• Place the butter in pieces in a bowl and let it soften at room temperature.

  Once it is soft, add the sugar and work them vigorously with a spatula until a soft and smooth cream is obtained. You can also mix them with electric whisks.

  

• With a knife, reduce the dark chocolate into not-too-large flakes.

  

• Line a high-sided pan, 10/11 inches in diameter, with parchment paper (you can find the entire correct procedure by clicking HERE).

  

• Transfer the dough to the work surface and roll it out with a rolling pin to form a large rectangle.

  

• Then spread the previously prepared butter and sugar cream over the entire surface and sprinkle with chocolate flakes.

  

• At this point, roll the rectangle starting from both lateral ends until almost joining them in the center.

  

• Then separate the two rolls. I cut the dough with a pizza cutter.

  

• Now cut each roll into 2-inch pieces.

  

• Close each piece at the base to prevent excessive filling leakage. I say excessively because some always comes out.

  

• Place the roses obtained inside the prepared pan, keeping them a few inches apart. I placed the four ends of the two rolls in the center.

  

• Cover with a cloth and let rise until the roses double in volume and join together. I let them rest for almost 4 hours.

  

• Bake the chocolate rose cake in a preheated static oven at 356°F for about 30 minutes, covering it with a sheet of foil for the first 20 minutes of baking. Remove from the oven and let cool slightly before transferring it to the serving plate.

  

• Once cool, decorate it with a light dusting of powdered sugar. Enjoy! Paola

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