I really missed making the chocolate stuffed pandoro and since that wasn’t enough, I also filled it with chocolate.
I’m just sorry I didn’t take a picture of the cut, but the cream after cooking remains soft but not one of those that flows everywhere when you slice any cake with chocolate filling.
This time I used my Croustina Panasonic bread machine to help but you can also use a stand mixer.
The chocolate stuffed pandoro combines the softness of pandoro with the deliciousness of chocolate both in the dough and in the filling.
Chocolate lovers like me, I’m waiting for you to replicate this delicacy, then let me know!
I simply dusted it with powdered sugar, adding a chocolate glaze on the outside seemed too much.
The top, would be to serve this delicious pandoro with a bowl of vanilla ice cream and if you have guests it could really make a good impression.
If you plan to replicate my recipe, I will be very happy and if you like, send me a picture of the recipe made by you and I will put it on my fb page in your name.
About 620 Kcal per slice

Difficulty: Medium
Cost: Medium
Rest time: 11 Hours
Preparation time: 30 Minutes
Portions: 8 People
Cooking methods: Electric oven, Bread machine
Cuisine: Italian
Seasonality: New Year's Eve, Christmas

Ingredients for making Chocolate Stuffed Pandoro

Ingredients for a 2 lbs pandoro

2 1/8 oz all-purpose flour
2 3/4 tbsp water
1/8 oz fresh brewer's yeast
3/4 oz sugar
1/2 oz egg yolk (1 yolk)
7 oz Manitoba flour (or all-purpose flour of at least 180W)
1/4 oz fresh brewer's yeast
starter dough (risen)
2 oz water
7/8 oz sugar
3/4 oz butter
1 egg (medium)
first dough
7 3/8 oz w300 flour (or all-purpose flour that is strong enough)
6 1/2 oz sugar
2 1/8 oz unsweetened cocoa powder
2 3/4 oz 75% dark chocolate (melted)
2 eggs (medium)
3/4 oz honey
2 tsp vanilla (liquid)
3 tbsp rum
2 3/4 oz butter
5 3/8 oz 75% dark chocolate
3 1/2 oz cream (hoplà)
3/4 oz butter

Tools

1 Pandoro mold 2 lbs Pandoro Mold

Preparation of Chocolate Stuffed Pandoro

First, prepare the starter dough by putting the yeast and milk in a bowl and let it dissolve, then add the sugar, flour, yolk, and mix well.
It will result in a not too firm, but fairly soft mixture, it should be like this, cover and put it in a warm place to rise (the oven off with the light on will be fine) for about 2 hours.
Now it’s the bread machine’s turn!
Take the bread machine pan, insert the kneading blade and prepare the first dough by inserting flour, sugar, brewer’s yeast, starter dough, butter, water, and egg as provided in the first dough section.
Insert the pan into the bread machine and start the knead-only program, for my machine button 17 and it lasts 45 minutes, but work for 20 minutes.
Once kneaded, detach the machine and leave the dough in the pan and inside the machine, let it rest for 2 hours for the first rise.
Once risen, remove the pan from the machine and add all the ingredients for the second dough, pour in the dry ingredients first and then the liquids.
Reinsert the pan in the machine and start kneading again for 20 minutes.
When the second dough is finished, remove the pan from the machine and pour the dough into a bowl to rise and let it rest covered for about 5 hours.
A few hours before doing the last step for the pandoro, prepare the ganache for the filling, put the chocolate cut into pieces in a saucepan, in another put the cream and bring it to a boil, at this point pour it over the chocolate and mix well until a cream is created.
Put it in the fridge for at least an hour.
Once the dough has risen, let’s get ready for the lamination!
Flour the work surface, pour the dough onto the work surface, work the dough a little, just enough to obtain a homogeneous ball.
Roll out the dough and make a rectangle….
brush with the soft butter, then fold the edges of the dough to the center….
fold into three and rotate the dough…..
Follow the illustrative photos for more clarity on how to do it.
Roll out the dough again with the rolling pin and repeat the folding process once more.
Now roll out the dough again and get more or less a rectangle, take the ganache from the fridge and mix it with a whisk to make it nice and creamy.
Spread the cream over the pastry sheet and repeat the same folds as before.
Once folded, you will get a folded block and as it is, with the open side down, we will place it inside the mold previously brushed with butter.
Cover the mold and let it rise for at least 4 hours and anyway until the dough reaches the edge of the mold.
Before baking, brush the surface with melted butter, then bake in a preheated oven at 302°F for about 45 minutes checking the cooking and if it colors too much on top, cover with a sheet of foil.
Once baked, leave to cool in the mold for 10 minutes and then remove the pandoro and place it on a wire rack.
Once well cooled, slice and serve.