Roscon de Reys Cake (Epiphany Cake with black chocolate)

No Spanish Christmas is complete unless you have one of these. Roscón de reyes con chocolate negro. Epiphany (Cake with black chocolate)
1 tablet (250 g) NESTLÉ Chocolate Desserts Black
400 g of whipped cream
50g icing sugar
550 g bread flour
Sugar 125 g
2 eggs
70 g butter
25 g of fresh yeast
50 g of milk
1 teaspoon salt
1 tablespoon orange blossom water
1 lemon
1 orange
Decoration: candied fruit and a crown
Icing: Melt the chocolate and let cool. Whip the cream with the sugar and add half the chocolate.
Mix and add the remaining softly. Leave a few hours in the refrigerator.

Dissolve the yeast in milk.
Place the flour in a bowl-shaped volcano and put in the center: the diluted yeast in milk, 2 eggs, softened butter, sugar, salt, grated orange and lemon and water orange blossom.
Work it incorporating the flour until the dough is soft and piable. If necessary add a little water. Make it into a ball and let stand, covered, until doubled in size.
Form a ring and place it on a baking sheet painted with oil. Allow to ferment until doubled in size
Brush with beaten egg, place the candied fruit and sugar wet drops of water.
Cook for 15 'with a preheated oven at 200 degrees. Lower heat to 180 degrees and bake 5-10 minutes until golden.
Let cool and cut it in half. Put the king and fill with icing beans and truffles. Cover with the other half and serve.
Cooking tips
1. The fermentation time of the dough varies with the ambient temperature.
2. If during baking the roulade is too toasted, cover with foil.
3. Decorate the Roscón with a crown.

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