Pasca cu ciocolata

I have asked many times if I have a recipe for bread and, unfortunately, the answer was not until today. So May I bring a unique bread with a dough with cocoa and chocolate cream cheese. My husband does not love a particular pasture but this time I ate it with great appetite.
Ingredients for the round shape of 18 cm diameter
Aluat Post

• 300-350 gr faina
• 20 grams fresh yeast / 7 gr active dry yeast
• 150 gr lapte
• 100 grams of what
• 70 gr zahar
• 1 or
• 35 gr soft butter
• 1 PLIC Zahar vanilat
• 30 g cocoa
• A knife edge jumps

Matzo Stuffing

• 250 g cottage cheese / Branza dulce de Vaci
• 1 or
• 4 language of the old
• A spoon full of gray
• A spoon full of flour
• 50 g bobite ciocolata
• 1 PLIC Zahar vanilat
• 1 teaspoon powdered meal to lower dough sheet

For anointed and decorated

• 1 albus
• codite the Zahar
• 10 gr bobite ciocolata

Prepare aluat

Mix 300 g flour 30 g cocoa and put them in a roomy bowl. Mix milk with water and very little warm over low heat (or you can mix with cold milk warmer water so you get a fluid mixture warm, not hot). Rub the yeast with 1 teaspoon sugar, then mix with water and add milk and flour in the center.
Framantan least then add egg, beaten lightly with a fork, sugar, vanilla and a pinch of salt. Knead again until the dough begins to take consistency, then add butter at room temperature. Knead until dough is elastic and no longer sticks to hands.
Depending on the flour used, they may still need about 50 g flour. Add gradually, spoon by spoon and knead the dough elastic.
Cover the bowl with plastic wrap and let dough rise, food 1 hour in a warm place, away from cold drafts. After 1 hour, divide dough into two pieces. Lay one piece, the work plan slightly powdered with flour, in a sheet about 0.7 to 1 cm.
Pictured below, before rising dough and dough sheet is placed in the form.

Wall form with butter and place it on the bottom sheet of parchment paper. We shaped sheet of dough.
From the other piece of dough, we form three cords long as the circumference of the shape. Snuruletele braided dough and place them all around the sheet of dough in the form,
Cover form and leave for 30 minutes, in a place away from cold air currents.
Filling Preparation
I used ricotta because I had no where to buy cheese but I did the same filling and cheese in the past and stands as good.
Mix ricotta / cottage cheese with egg and then add sugar, vanilla, flour and semolina and finally add the chocolate berries.
Importantly, the cake is filled only before being put in the oven. If you fill it right after I added the dough into shape and then let the dough together with filling after baking the dough is wet and stays raw.
After 30 minutes of rising, dry bottom sheet of dough with 1 teaspoon of gravel and fill the cake with cream cheese.
Brush edges combined with 1 egg white slightly beaten with a fork and sprinkle sugar on the tails of braided cord.
Still add about 10 grams of chocolate berries over the cheese and bread in oven preheated to introduce 180 ° C, the second step from the bottom up, based on traditional (heat and bottom and top) for 40-45 minutes.
Remove bread from oven and let them cool for 5 minutes, then get it out of shape and let them cool completely on a rack,
I admit that I have waited a few minutes to cool than small. :)) I was gone and my hard drive and light so I "killed it" was still warm as well. If you let it cool well well, I cut more beautiful,

Pofta Buna is the sports pregatiri!