Chocolate Easter cake
8 servings
90 minutes
Chocolate kulich is an exquisite version of traditional Russian Easter bread, where classic dough is enriched with cocoa and chocolate pieces, while sweet dried cherries add a refined tartness. The origins of kulich trace back to the deep history of Russian cuisine, symbolizing celebration and abundance. In this recipe, the delicate dough undergoes prolonged fermentation, making it incredibly airy and fragrant. The rich chocolate flavor combines with subtle notes of cognac soaking the berries, making the kulich special. This dessert is perfect for festive treats, and its rich taste makes you savor every bite. Traditionally served with powdered sugar but can be decorated with glaze and nuts, turning it into a confectionery masterpiece.
1
Prepare all the ingredients.
2
In a mixing bowl, combine 75 grams of flour, 3 grams of yeast, and milk until smooth. Cover and let it sit in a warm place for 4 hours. The mixture should rise and start to bubble.
- Wheat flour: 525 g
- Dry yeast: 13 g
- Milk: 75 ml
3
Pour cognac over dried cherries and let it steep until needed.
- Dried cherries: 100 g
- Cognac (brandy): 40 ml
4
After 4 hours, add the remaining flour and yeast, cocoa, sugar, eggs, salt, and cold water to the dough.
- Wheat flour: 525 g
- Dry yeast: 13 g
- Cocoa powder: 50 g
- Sugar: 75 g
- Chicken egg: 5 piece
- Salt: 5 g
- Water: 30 ml
5
Knead the dough at medium speed for about 10 minutes until it becomes smooth and elastic. Gradually incorporate the softened butter.
- Butter: 125 g
6
Add soaked cherries and chocolate chips (you can use chopped chocolate bar instead). Mix well.
- Dried cherries: 100 g
- Chocolate: 100 g
7
Cover the dough and leave it in the refrigerator for at least 6 hours, preferably overnight.
8
Before baking, take the dough out of the refrigerator and let it sit at room temperature for about an hour. Then shape the dough into a ball or several small ones and place them in baking molds.
9
Cover them with oiled film and let rise for another 4 hours. Bake the kulich (removing the film) at 180 degrees for 40-50 minutes. If it seems like the top is burning, cover it with foil.
10
Cool the finished kulich on a rack. Serve the kulich sprinkled with powdered sugar and decorated to your taste.
- Sugar: 75 g
