Steps for Soft Chocolate-Filled Cantucci

• In a large bowl, pour the flour, add the sugar, baking powder, oil, milk, and eggs. Mix the ingredients well until they are almost completely combined.
  Transfer the dough onto a lightly floured work surface. Work the mixture with your hands until you obtain a smooth, soft, and homogeneous loaf.
  Note: If necessary, add a little flour at a time to reach the perfect consistency.

  

• Divide the dough into two equal parts. Start rolling out one half on a well floured surface to create a rectangle about 12 inches long and 8 inches wide.
  Trim the edges of the rectangle for a clean shape. (Tip: re-knead the trimmings to roll them out again.)
  Spread a generous layer of hazelnut cream on the top of the dough.
  Start folding the dough from the long side. You need to make two large folds in total.
  Once you have made the first fold, spread another layer of chocolate on the surface that is now underneath (the one that has not been folded yet). Take the first fold and fold the dough over itself to create the second fold. The loaf is ready.
  Repeat the operation with the second half of the dough. You should end up with 3 loaves in total (two with the main dough and one with the trimmings).
  Place the loaves on a baking sheet lined with parchment paper.
  Bake in a preheated oven at 350°F for about 13-15 minutes. They should be golden but still soft.

  

• Once out of the oven, let the loaves cool completely on a wire rack. It is important that they are cold for a clean cut.
  With the help of a serrated knife, cut the loaves diagonally to make the cantucci.