Chocolate sweet rolls are exactly like cinnamon rolls except they’re filled with chocolate instead of cinnamon.
As I most recently have some time, I had been surfing on the web yesterday. Trying to get new, intriguing thoughts, inspiring dishes that I have never used before, to treat my loved ones with. Looking for a long time yet couldn’t discover any interesting stuff. Just before I thought to give up on it, I came upon this fabulous and simple dessert simply by chance. The dessert seemed so scrumptious on its image, it required urgent action.
It absolutely was not difficult to imagine how it is made, how it tastes and just how much my hubby might want it. Mind you, it is very easy to keep happy the man in terms of desserts. Anyway, I went to the website: Suncakemom and followed the step by step instuctions that have been combined with nice photos of the operation. It really makes life much easier. I could suppose it is a slight hassle to take pics in the middle of baking in the kitchen because you typically have sticky hands and so i highly appreciate the time and energy she placed in to build this blogpost .
With that said I am empowered to present my own dishes in a similar fashion. Many thanks the concept.
I was tweaking the original mixture create it for the taste of my loved ones. I have to say it turned out a terrific success. They enjoyed the flavor, the overall look and enjoyed having a delicacy like this in the midst of a stressful week. They basically asked for more, many more. Thus next time I’m not going to make the same miscalculation. I’m likely to multiply the amount to get them delighted.
There are more chocolate rolls at SunCakeMom
Filling
In a small bowl, combine the cocoa powder, butter and agave syrup. Whisk them well.
Dough
Sprinkle the yeast into half cup of lukewarm milk or water. If it gets foamy that’s completely normal it shows that the yeast is working.
In the meantime measure and put flour, eggs, butter and the remaining milk into a large bowl. Eventually pour in the foamy yeast and milk too.
Knead the mixture until a soft dough forms.
Cover top and place in a warm (70°F – 80°F / 21°C – 26°C) spot for half an hour.
Roll out dough on a floured surface to a rectangle shape.
Brush filling onto the squared dough. Sprinkle raisins on top if it feels better.
Tightly roll the dough into a log
Cut crosswise into 1″ / 2cm wide pieces.
Place the pieces apart on the baking tray (A baking sheet will be useful here.)
Cover and let them rise for about half an hour.
Heat the oven to 350°F / 180°C
Brush the rolls with egg yolk before placing them in the oven.
Bake for about 25-30 minutes (depends on the oven) and take them out when they have a nice golden color. Let them cool a little bit before serving.