Double Chocolate Easter Danish by brianjwood

[rottiedogs]

Double Chocolate Easter Danish
Submitted by brianjwood on March 10, 2007 at 12:16 pm

DESCRIPTION
Double Chocolate Easter Danish

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Double chocolate Easter Danish
Looks and tastes sensational
Serves 8
Prep 40 mins
Cook 40 - 45 mins
Plus rising time

Make the dough a day ahead if you have time. Beat the milk and egg in a jug. Put the flour, yeast, sugar and butter in a foodprocessor with a pinch of salt. Pulse until the mix starts to come together, but is still flecked with pieces of butter.Tipinto a bowl and use your hands to work in the contents of the jug. Turn the dough out onto a floured surface, knead slightly, then roll out to a rectangle and fold the two short sides over so the edges meet in the middle, then fold into the middle again. Roll out and fold twice more flouring the surface as you work. Cover the dough with cling film, then rest it in the fridge for at least 4 hrs or overnight.
For the filling, tip 150g of the almonds into a food processor with the icing sugar and cocoa powder and blitz until combined. Add the butter and egg white, pulse to a paste, then fold in the chocolate and set aside.
Split the dough in two and press one half into the base of a 23cm non-stick springform cake tin. Spread the filling over the middle of the dough,leaving a border, and top with the remaining dough. Cover with cling film and leave in a warm place for about an hour.
Heat oven to 180C/fan 160C/gas 4. Beat the egg yolk with the milk and brush over the top to glaze. Sprinkle with the remaining almonds and a little caster sugar and bake for 40-50 mins until puffed up and golden. Leave to cool for an hour. Mix the icing sugar with a few drops cold water to make a runny icing and drizzle it over the cake. Serve in wedges with coffee, or with ice cream for dessert.

FOR THE DOUGH
175ml warm milk
1 egg, beaten
450g strong white flour
1 sachet fast-action dried yeast
50g golden caster sugar
250g block cold butter, sliced

FOR THE FILLING
200g toasted flaked almonds
50g icing sugar
25g cocoa powder
50g butter, softened
1 egg white
50g dark chocolate, chopped into small places

FOR THE GLAZE
1 egg yolk
3 tbsp milk
Golden caster sugar, for sprinkling

FOR THE ICING
50g icing sugar

Make the dough a day ahead if you have time. Beat the milk and egg in a jug.
Put the flour, yeast, sugar and butter in a food processor with a pinch of
salt. Pulse until the mix starts to come together, but is still flecked with
pieces of butter. Tip into a bowl and use your hands to work in the contents
of the jug. Turn the dough out onto a floured surface, knead slightly, then
roll out to a rectangle and fold the two short sides over so the edges meet
in the middle, then fold into the middle again. Roll out and fold twice more
flouring the surface as you work. Cover the dough with cling film, then
rest it in the fridge for at least 4 hrs or overnight.

For the filling, tip 150g of the almonds into a food processor with the
icing sugar and cocoa powder and blitz until combined. Add the butter and
egg white, pulse to a paste, then fold in the chocolate and set aside.

Split the dough in two and press one half into the base of a 23cm non-stick
springform cake tin. Spread the filling over the middle of the dough,
leaving a border, and top with the remaining dough. Cover with cling film
and leave in a warm place for about an hour.

Heat oven to 180C/fan 160C/gas 4. Beat the egg yolk with the milk and brush over the top to glaze. Sprinkle with the remaining almonds and a little caster sugar and bake for 40-50 mins until puffed up and golden. Leave to cool for an hour. Mix the icing sugar with a few drops cold water to make a runny icing and drizzle it over the cake. Serve in wedges with coffee, or with ice cream for dessert.

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