Directions:
- Make the sponge by stirring the flour, sugar, yeast, and milk together in a medium bowl. Cover the bowl with plastic wrap and let it sit about one hour, until bubbly.
- For the dough: In an electric mixer with a paddle stir the egg, egg yolks, sugar, salt, and vanilla until well blended. Add the flour and the sponge and and blend this with a dough hook until a shaggy dough forms.
- Turn the dough onto a lightly floured work surface and knead for 3-5 minutes, until it is smooth and elastic but not sticky. Lightly grease a large bowl and place the dough in there and cover with plastic wrap. Let this rise at room temperature about 1 1/2 hours.
- Make the filling while the dough rises: In a food processor blend the almond paste, egg white, and butter until smooth. Add the chocolate and blend just until it is incorporated. Set aside. (you can make this up to 2 days ahead and store in the refrigerator and take out to room temp. when needed)
- Turn the dough back onto a lightly floured surface and punch it down to deflate. Use a rolling pin to create an 8x14 rectangle which is about 1/4 thick. let this rest for about 5 minutes with a tea towel covering it to keep the dough moist.
- Spread the filling over the dough to within 1/2 of the edges and then roll it up lengthwise, ala a jelly-roll, and pinch the seam along the bottom to seal it. Flatten this log a bit with the rolling pin and then twist the log 6 to 8 times. This gives the beautifully swirled filling.
- Place one end of the log in the center of a 9 cake pan and then wrap it around itself forming a spiral in the cake pan. (YOu can cover it at this point with plastic and refrigerate overnight and then let it come back to room temp. for about 1/2 hour or until it has doubled in volume before baking. Great for brunch.) Cover the pan lightly with a clean, damp kitchen towel and place out of any drafts, and let this rise until doubled in volume, about 30 minutes 1 hour.
- Place in a Preheated 350 oven and bake until the cake is golden, about 45 minutes. Remove from the pan and cool on a rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.59 Kcal (1225 kJ) | ||
| Calories from fat | 120.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.44g | 21% | |
|---|---|---|---|
| Cholesterol | 107.74mg | 36% | |
| Sodium | 155.14mg | 6% | |
| Potassium | 156.22mg | 3% | |
| Total Carbs | 36.09g | 12% | |
| Sugars | 16.37g | 65% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 8.48g | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 78.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 272.15 Kcal (1139 kJ) | ||
| Calories from fat | 112.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.5g | 21% | |
|---|---|---|---|
| Cholesterol | 100.21mg | 36% | |
| Sodium | 144.3mg | 6% | |
| Potassium | 145.3mg | 3% | |
| Total Carbs | 33.57g | 12% | |
| Sugars | 15.23g | 65% | |
| Dietary Fiber | 1.78g | 8% | |
| Protein | 7.89g | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 73.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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