Chocolate krantz cakes
Photo by: Jonathan Lovekin

Chocolate krantz cakes

Print Recipe

530g plain flour, plus extra for dusting
100g caster sugar
2 tsp fast-action dried yeast
grated zest of 1 small lemon
3 large free-range eggs
120ml water
⅓ tsp salt
150g unsalted butter, at room temperature, cut into 2cm cubes
sunflower oil, for greasing

Chocolate filling:

50g icing sugar
30g best-quality cocoa powder
130g good-quality dark chocolate, melted
120g unsalted butter, melted
100g pecans, roughly chopped
2 tbsp caster sugar

Syrup (enough to cover both cakes):

260g caster sugar
160ml water

Makes 2 loaf cakes

(p 284, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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