Cold Chocolate Cake
10 recipes
Saccottini chocolate
ingredients
servings
10
Yeast for bakery products
7 grams
Frumina, wheat starch
5 grams
Iodized salt
10 grams
Water
200 grams
White sugar
80 grams
Vanilla extract
1 teaspoon
Type 00 wheat flour
150 grams
Manitoba flour
350 grams
Butter
375 grams
Dark chocolate, with milk
200 grams
Eggs
1 unit
Icing sugar
2 spoons
Bakery products from Italy
Saccottini chocolate
Saccottini chocolate
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe for a delicious sweet and delicious breakfast!
preparation
step 1
Put the 2 flour, vanillin, frumina, and 125 grams of butter (previously cut into small pieces and left at least 30 minutes at room temperature) into the bowl
step 2
divide the water in 2 glasses and put in a baking powder and dissolve it, nellaltro salt and also dissolve it, stirring with a teaspoon.
step 3
Add yeast dissolved in water to the flour and knead vigorously for 5 minutes, then add the salt dissolved and continue to knead then transferring onto a lightly floured work surface
step 4
Working the dough for at least 15 minutes until it forms a smooth and homogeneous mixture.
step 5
Once your dough is ready give it the shape of a rectangle dough with hands on the slightly flatten and wrap surface in transparent film for foods, put in the fridge for 3 hours
step 6
Once he spent 3 hours, dusting the work surface with flour dough and begin to take enlarge the dough to form a rectangle of height 40 cm and width 20 cm by pulling it with a rolling pin.
step 7
Now take 250 grams of butter from the refrigerator, cut a sheet of parchment paper 30 cm long and fold it in half
step 8
positioning between the 2 parts of the sheet butter and flatten it with a rolling pin to form a rectangle of 20 x 10 cm
step 9
sides of the butter will not be straight but it is important that it is for which help yourself of a spatula and align it or if you do not own a used the blade of a knife
step 10
limportante is that you'll have to make this butter operation as quickly as possible, otherwise it will melt too and it is important that it remains cool to be able to easily work.
step 11
Once ready our form of butter, metterela in the lower part of the rectangle of dough leavened, leaving at least 1 cm margin in the sides where the pasta and then fall back a seal
step 12
fold in half and turn a quarter turn with a rolling pin and carefully pull the dough, making sure that does not leak, up to once again form a rectangle of 40 x 20 cm
step 13
bend the lower part of the dough about 13 cm of length and bring it to the center of the rectangle, do the same with the top side, until it rests flush to the underside
step 14
but need not be absolutely sides overlapping, then fold the rectangle on itself, folding, bending will thus be 4 layers
step 15
Wrap in plastic wrap and let stand in the refrigerator at least 1 hour.
step 16
After this time, remove the dough from the film and again form the rectangle of 40 x 20 on floured work surface
step 17
bend the lower part of bringing it to the center and the top overlay to it thus forming a fold in 3 layers, close with the film and put in the refrigerator for 1 hour.
step 18
Spent lora remove the dough from the refrigerator and then from the film, giving the shape of 40 x 20 cm rectangle, divide it in half in the lengthwise direction of which ricaverete 2 forms of 40 x 10 cm,
step 19
take one half and divide into 5 parts always in the direction of length, starting from the bottom, each 8 cm cut a slot which then will be a rectangle of 8 x 10 cm
step 20
Do the same with the remaining half. Place then a strip from 4 Schokowürfel at 1 cm distance from the edge of the rectangle of 8 x 10 from the shorter side
step 21
closing the dough roll with chocolate and put other 4 cubes and finish rolling of the triangle, holding the closure in the bottom, so continue with the other rectangles.
step 22
Take the baking tray, cover it with baking paper and place the saccottini at a distance between them of about 2 cm, put the pan with saccottini now terminated in the oven to rise throughout the night
step 23
the following morning extract saccottini now leavened, bring the oven to 200 degrees, while the oven reaches the temperature, take 1 egg put it in a cup with 1 tablespoon of icing sugar
step 24
whisk the egg with a fork and with a pastry brush, brush the top of saccottini with the mixture of egg and sugar, without any pressure on them
step 25
Once brought to the temperature of the oven, place the pan with the saccottini in the second floor of the furnace from the upper part and let cook for 15 min, then bring to 190 gr temperature and bake an additional 10min
step 26
Extract the saccottini, put them to cool on a rack and sprinkle with icing sugar when cooled, if they were to move forward, you can store them in a well sealed envelope for food for 4-5 days
