Loving chefs recipes

Ingredients

• 50 gram Couverture chocolate
• 25 gram Unsalted Butter
• 60 gram Milk
• 12 gram Hoshino yeast
• 30 gram Light brown sugar
• 1 pinch Salt
• 110 gram Bread flour
• 15 gram Cocoa Powder
• 30 gram Rum Raisins
• 25 gram Cranberries
• 40 gram Walnuts
• 40 gram Chocolate Tablets

1. Melt chocolate and butter in a bakeware with microwave till smooth. Sift flour and cocoa powder.
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2. Beat an egg in a large bowl, add and stir milk, yeast, sugar, and salt with a whisk (no need to whip). Add (1).
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3. Add sifted flour and cocoa powder in (2), and using a rubber spatula, mix till only a little amount of flour mixture is still visible.
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4. Mix fruit, nuts, and chocolate tablets in (3) while folding in with big strokes.
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5. Cover the bowl with plastic wrap, leave it at 20 °C (room temperature) for 12 hours. (You may not necessarily leave it for exactly 12 hours)
Stir dough with a rubber spatula to remove the air trapped in dough. Then scoop it out and put in a greased mold with a rubber spatula, little by little, so as to get rid of air bubbles.
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6. Preheat an oven at 200°C, and bake at 180°C for 30 minutes. Poke a toothpick with a toothpick. If it comes out clean, it is done.
Turn over onto a large plate and let cool with the mold.
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7. Pour firm icing over surface. Decorate colorfully with your favorite fruits and nuts like apricots, cranberries, pistachios, etc.