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Cake chocolat


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For the sourdough:

140 grams of flour
90 g of lukewarm water
3 grams of fresh yeast
For the main dough:
150 grams of flour
60 grams of butter
30 grams of sugar
20 gr of fresh yeast
15 ml of milk at room temperature
5 grams of salt
4 egg yolks
Sunflower oil for frying

For the coverage:

200 gr of dark chocolate to melt
200 gr of whipping cream
100 grams of butter

For the filling:

400 gr of Nutella


  1. The first thing we are going to start making is the sourdough. To do this, we dissolve the fresh yeast in the warm water in a bowl and add the flour, sifting it with a strainer so that lumps are not created. We stir until we obtain a dough and let it rise for an hour or an hour and a half, covered with a cloth in a warm place without drafts.
  2. When we see that it has doubled in volume, we are going to add the ingredients of the main dough. Dissolve the fresh yeast in the lukewarm milk and add it to the sourdough, along with the sifted flour, sugar, egg yolks and salt. Stir by hand or with an electric rod mixer for 5 minutes until a compact mass is obtained. Then add the butter and knead again, until we have a compact and somewhat sticky dough. We make a ball, flour it a little and let it rest for another hour or hour and a half covered with a cloth in a warm and draft-free place, as we did previously with the sourdough.
  3. Once it has doubled in volume, spread it out on the previously floured countertop and knead it with the help of a rolling pin until it is one centimeter thick. Now we are going to make the Berlinas, for this we take a glass of normal size and make circles on the extended mass. When we have them, we put them on a tray covered with parchment paper and let them rest again for an hour, until they double their size.
  4. When they are ready, we put a good amount of oil in a deep frying pan over medium heat and add the Berlinas. One trick is to cut the parchment paper and very carefully drop them into the oil, to try to touch them as little as possible and to prevent them from deforming. Brown them on both sides and remove them on kitchen paper, so that they release all the excess oil. While they cool down a bit, we are going to prepare their filling. Heat the Nutella for 30 seconds in the microwave and put it in a sauce dispenser bottle (the typical ketchup or mustard bottles). Inject the nozzle of the bottle into the Berlina that we are going to fill and press until the chocolate comes out slightly through the hole. We repeat the process until all the Berlinas are filled.
  5. Now we are going to prepare the dark chocolate coverage. Heat the cream in a saucepan, when it starts to boil, remove it from the heat and add the chopped dark chocolate and butter. We stir the mixture constantly until it dissolves completely and a chocolate cream is created. We put the Berlinas on a wire rack and pour the chocolate cream over them. Let the excess chocolate drain and wait for it to harden a bit. And with this we will finally be done! So now we can enjoy our delicious Chocolate Berlinas!

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