The chocolate pan brioche cake is something exceptional. Soft, light, and with very little fat. A suitable snack at any time of the day.
I am passionately in love with these little cakes and make them in a thousand variations. With butter, with EVO oil, with yogurt, with eggs, without, in short, if you also love these types of sweets, you are in the right place.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients to prepare the chocolate pan brioche cake
- 2 eggs
- 1 tablespoon liqueur (the one you most like for sweets)
- sugar (1.5 oz you can go up to 2.5 oz for a sweeter pan brioche)
- fresh brewer's yeast (0.5-0.6 oz)
- milk (5.3 oz)
- extra virgin olive oil (1 oz)
- type 2 flour (16.2 oz you can use type 0 if you prefer)
- chocolates (17 pieces)
- 1 pinch fine salt
- butter (0.7 oz)
Tools
To prepare the chocolate pan brioche cake you will need, if you have it, a mixer otherwise the dough can easily be worked by hand.
Steps
Let’s see the steps to make this fantastic leavened dough
1 First of all, beat the eggs with the sugar until fluffy. Whether with a mixer or a whisk if working by hand.
In a glass pitcher or a glass, warm the milk and dissolve the brewer’s yeast inside. Add the oil and the tablespoon of liqueur and pour everything into the previously beaten eggs.
After adding the liquids to the eggs and mixing everything, start gradually adding the flour and a pinch of salt. Slowly, the mixer’s hook will gather all the flour and shape the dough, if by hand, we will shape the dough.
The dough will be nice and soft; if it sticks a little to your hands, always dust them with flour before touching your dough. Now cover the container with plastic wrap or a towel and let the dough rise for at least 3.5 to 4 hours.
2 After the 4 hours, dust your hands with flour and divide our dough (which will have doubled in volume) into three balls.
From each ball, make a rectangular strip, which you will roll out with a rolling pin and then fill.
As you can see from the image, the chocolate used is some leftover chocolates from Christmas, which placed in pieces on each strip made our dough delicious.
Once the chocolates or chocolate are arranged, fold the longest edge over itself, close it by pressing with your fingers, and then try to roll it a bit to form a roll.
You will get 3 rolls that you will arrange in your previously buttered and floured pan. If you don’t want to butter and flour, use parchment paper.
I used the 20 grams of butter from the ingredients by melting them in a cup and then brushing them in the pan and on the surface of the pan brioche. I’ll explain how below.
3 Place the 3 rolls in the pan, then brush the surface with the remaining melted butter and let rise for another hour and a half.
After the time has passed, your dough will be risen and swollen, and we will be ready to bake.
4 Preheat the oven to 338°F, static mode and as soon as it reaches temperature, bake for about 27 minutes.
With my oven, after 27 minutes, I inserted a toothpick into the pan brioche and felt it was ready. Adjust with yours, it may take 24 minutes like 28.
Voilà, our pan brioche cake is ready. If you want, add a layer of vanilla sugar.
5 Time to eat. Enjoy your creation
Storage and Tips
I store the pan brioche under a glass dome for three days. At our house, it doesn’t last longer.
If you want to keep it longer, put it in the fridge and warm it a bit in the microwave when using. The chocolate will tend to melt, remaining even more delicious.
TIP: this pan brioche cake is a great solution for “recycling chocolates” you might have left over from Christmas, Easter, birthdays, etc.
Of course, chocolate pieces will work just as well.
Of course, chocolate pieces will work just as well.
FAQ
Will you make it again?
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