For the dough
2 and ¾ cups wheat flour (350g)
3 tablespoons cocoa powder (30g)
4 tablespoons caster sugar (50g)
1 tablespoon dry biological yeast (10g)
½ teaspoon salt (5g)
1 egg
3 tablespoons of Canola Soya Oil (45ml)
¾ cup whole milk (185ml)
For the filling
250g chopped semi-sweet chocolate
1 tablespoon cinnamon powder
For baking
1 egg
For the topping
150g chopped semi-sweet chocolate
½ cup UHT cream (125ml)
In a large bowl, mix all the ingredients for the dough and knead until it is smooth and soft. Leave to rest covered with a damp cloth for 15 minutes. Using a rolling pin, roll out the dough into a 35x35 cm square on the floured worktop. Sprinkle with chopped chocolate and cinnamon. Roll the dough up on itself to form a roulade. Cut in half repeatedly until you have 16 rolls.
Grease a 20x25 cm rectangular pan with oil and distribute the pieces over it. Cover with a damp cloth and leave to ferment for about 1 hour or until they have doubled in volume. Brush the beaten egg over the rolls and bake in a preheated oven at 170°C for about 30 minutes.
While the rolls are baking, microwave the rest of the chopped chocolate mixed with the cream for about 1 minute. Stir until smooth.
When the rolls are baked, spread the topping over them and serve warm.
