Chocolate Butter Stollen

Name: Chocolate Butter Stollen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 25
Ingredients: 100 g Citation; 200 g Dark chocolate; 200 g Marzipan raw mass; 250 g Low-fat curd; 500 g Flour; 1 package Baking Powder; 25 g Cocoa powder; 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 TABLESPOON Cognac; 2 Eggs (size M); 250 g Butter; 1 (150 g) Bag of dried cherries; 150 g Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 25

100 g Citation
200 g Dark chocolate
200 g Marzipan raw mass
250 g Low-fat curd
500 g Flour
1 package Baking Powder
25 g Cocoa powder
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 TABLESPOON Cognac
2 Eggs (size M)
250 g Butter
1 (150 g) Bag of dried cherries
150 g Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Grind the candied lemon peel finely in the universal chopper. Chop the chocolate. Melt 100 g chocolate over a warm water bath. Dice marzipan. Put quark, flour, baking powder, cocoa, sugar, vanillin sugar, citronate, salt, cognac, eggs, quark and 125 g butter in flakes into a mixing bowl.
2
Knead with the dough hook of the hand mixer. Allow melted chocolate to run in and knead. Knead in cherries and 100 g chopped chocolate. Knead again with floured hands on a floured work surface.
3
Knead the marzipan carefully. Roll out to a rectangle (25 x 20 cm) on a floured work surface. Whip into a stollen. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
4
Then switch the temperature down (electric oven: 175 °C/ circulating air: 150 °C/ gas: stage 2) and bake for a further 25-30 minutes. Melt 125 g butter. Take the stollen out of the oven, immediately brush with 1/3 of the butter and dust with 50 g icing sugar.
5
Repeat the procedure twice. Let the studs cool down.