CHOCOLATE CREAM BRIOCHE CAKE This dessert is the classic super soft cake that everyone always loves, and once made, it becomes one of those recipes that we will always make again (or that people will ask us to make again). You don’t need many ingredients to make this recipe, and you can also organize yourself in advance. You can knead it with a stand mixer if you have one, or by hand. The process will be the same; it will just take a few more minutes! But now, follow me into the kitchen, I’ll explain how to prepare the chocolate cream brioche cake!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 403.70 (Kcal)
- Carbohydrates 64.28 (g) of which sugars 25.10 (g)
- Proteins 11.63 (g)
- Fat 12.74 (g) of which saturated 7.58 (g)of which unsaturated 4.69 (g)
- Fibers 2.48 (g)
- Sodium 196.05 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a chocolate cream brioche cake about 11 inches in diameter
- 12.35 oz all-purpose flour
- 8.8 oz Manitoba flour
- 1/2 cup milk
- 1 tsp fresh yeast
- 5.5 tbsps butter (melted and cooled)
- 1/2 cup sugar
- 3 eggs
- 1 tsp salt
- 3.5 oz milk chocolate
- 2 cups milk
- 1/2 cup sugar
- 2.1 oz all-purpose flour
- 1 oz unsweetened cocoa powder
Useful tools to prepare the chocolate cream brioche cake
- 1 Springform pan
- 1 Stand mixer
- 1 Small saucepan
- 1 Hand whisk
Preparation of the chocolate cream brioche cake
To prepare this dessert, I recommend starting with the preparation of the brioche. During the dough’s resting time, you can make the cream, and you’ll also have time to let it cool before adding it at room temperature.
Let’s start with the preparation of the brioche: first, melt the butter in the microwave a few seconds at a time, or you can melt it in a bain-marie in a small saucepan. In the stand mixer’s bowl, add the two flours, start the hook, and add the milk in which the yeast has dissolved.
As soon as the dough starts to come together, add the lightly beaten eggs, sugar, salt, and the melted but now cold butter. By kneading, you will get a smooth and not too sticky ball; place it to rest in a slightly buttered, well-sealed container and let it rise in a warm place for about 2 hours or until doubled.
While the brioche is rising, focus on preparing the cream. The cream I’m presenting today doesn’t require eggs, is quick to prepare, and incredibly delicious!
Chop the chocolate and set it aside, then in a small saucepan add the milk and sugar, bring it to the heat, and when it starts to smoke, remove from the heat and add the sifted flour and cocoa. This phase is extremely delicate; I recommend adding flour and cocoa very gently as lumps could easily form. Once you have a smooth cream, return it to the heat and add the chopped chocolate, stir for a few moments, then transfer the cream to a plate and let it cool with plastic wrap in contact (or stirring from time to time to avoid forming a film on the surface).
Now take the dough that will have risen in the meantime, place it on the work surface and divide it in half. Roll out one half, giving it a rectangular shape, then cover it with the now cold chocolate cream and cover everything with the other dough, which you will also roll out in a rectangular shape.
Seal the edges well, then with the help of a pastry wheel, divide the dough into 3 rectangles from which you will cut triangles, as you can see in the photo.
Now line a springform pan about 11 inches (a few inches more is fine) with parchment paper and start preparing the croissants: take a triangle of brioche, place the short side towards you, and the tip, therefore, will be upwards, roll from the short side to the tip, obtaining a croissant, and proceed the same way for all the triangles.
You will get about 17 croissants, now arrange them in the springform pan next to each other, then cover with a kitchen cloth and leave to rest in a warm place for an hour.
Bake in a preheated oven at 350°F for about 35 minutes or until golden on the surface, then take it out of the oven and once it is cold, you can remove it from the pan.
Frequently Asked Questions
In this section, you will find answers to the most frequently asked questions about preparing this dessert. Take a look, and if you still have any doubts, don’t hesitate to write to me!
Can I make the cream with different chocolate?
Of course, you can use dark chocolate, white chocolate, or even a mix.
How do I store the cake?
Once cold, store it in a well-covered cake container, and it will stay soft for about 2/3 days.
What if I don’t want to use butter in the dough?
You can replace it with vegetable oil, but consider using 80 grams instead of the 100 grams of butter required.
