Chocolate snail cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the yeast dough, melt 125 g butter and let it cool down a little. Warm the milk and dissolve the yeast in it. Put flour, 150 g sugar, eggs and salt in a large bowl. Add butter and yeast mixture, knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour.

2. 2

   In the meantime, chop the chocolate and nuts separately. Put 3 tablespoons of macadamia nuts aside. Melt 50 g butter. Halve the yeast dough. Roll out each half to a square (40 x 40 cm) on the floured work surface. Spread 1/3 of the liquid butter on each half and spread half of the chocolate and half of the nuts on each. Roll up yeast plates from one side, cut off end pieces, cut remaining roll into 18 pieces. Line a baking tray (32 x 39 cm) with baking paper. Place the rolls of dough close together on top, cover and leave to rise again for about 15 minutes. Brush with the remaining butter, sprinkle with 2 tablespoons of sugar and the remaining nuts.

3. 3

   Spread 1/3 of the liquid butter on each half and spread half of the chocolate and half of the nuts on each. Roll up yeast plates from one side, cut off end pieces, cut remaining roll into 18 pieces. Line a baking tray (32 x 39 cm) with baking paper. Place the rolls of dough close together on top, cover and leave to rise again for about 15 minutes. Brush with the remaining butter, sprinkle with 2 tablespoons of sugar and the remaining nuts. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes. Remove the cake, let it cool down briefly and break into pieces (snails)

4. 4

   1 1/4 hours waiting time

Nutrition Facts

KCAL
260 kcal

CARBS
31 g

FATS
13 g

PROTEINS
4 g