MEXICAN CHOCOLATE LOAF

By á-170560

Ingredients

• FOR THE LOAF
• 6 tablespoons unsalted butter, at room temperature
• 1/3 cup sliced blanched almonds
• 1/3 cup sugar
• 1/2 cup unsweetened cocoa powder
• 2 large egg yolks
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon all-purpose flour, plus more for dusting
• Large pinch of cayenne pepper
• 1 batch basic sweet roll dough, without nutmeg
• FOR THE TOPPING
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted

Preparation

Step 1

Prepare the loaf: Line a baking sheet with parchment paper. Combine the butter, almonds, sugar, cocoa powder, egg yolks, cinnamon, flour and cayenne in a food processor and pulse to make a paste.
On a floured surface, roll out the dough into a 10x18-inch rectangle. Spread the cocoa mixture over the dough, leaving a 1-inch border on one of the long sides.

Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal. Place seam-side down on the baking sheet; refrigerate until firm, 30 minutes.
Slide the parchment off the baking sheet and cut the log in half lengthwise with a chef’s knife. Slide back onto the baking sheet and pinch one end together with the cut sides facing in. Twist the two halves together, crossing one over the other a few times. Pinch the end together, and then tuck both pinched ends under the loaf slightly. Cover the loaf loosely with plastic wrap and set aside in a warm place until plump, 30 minutes.
Preheat the oven to 350°. Uncover the loaf and bake, rotating the baking sheet halfway through, until golden brown (a thermometer inserted into the middle should register 170° to 175°), 30 to 35 minutes.
Make the topping: Combine the sugar and cinnamon in a bowl. Brush to warm loaf with the melted butter and sprinkle with some of the cinnamon sugar. Let cool, then sprinkle with more cinnamon sugar. Serves 12