Chocolate Kings' Cake

Huevo San Juan®
Nothing better than preparing a Chocolate Kings' Cake with a delicious coffee filling. Enjoy this traditional festive bread with the original touch of creamy filling. The combination of the bitter chocolate of the bread with the coffee makes this cake spectacular. For these days filled with tradition, this Chocolate Kings' Cake Recipe is a great option, and the best part is that you can pair it with a glass of warm milk or a cup of coffee. The best part about this bread recipe is that you can make it at home. What type of chocolate would you use?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
24
Servings
  • 15 grams dry yeast, for the dough
  • 1/4 cups cow's milk, warm, for the dough
  • 6 cups flour, for the dough
  • 3 tablespoons cocoa, for the dough
  • 1 1/4 cups sugar, for the dough
  • 2 San Juan® eggs, for the dough
  • 1/2 cups cow's milk, for the dough
  • 100 grams butter, at room temperature
  • 1 cup flour, for the topping
  • 1 cup icing sugar, for the topping
  • 1 cup butter, for the topping
  • 2 tablespoons cocoa, for the topping
  • butter, melted, for brushing
  • sugar, for decoration
  • 3/4 cups candied orange, for decoration
  • 3/4 cups almonds, sliced, for decoration
  • 2 cups whipping cream, for the filling
  • 2 tablespoons instant coffee, for the filling
  • 1 cup bittersweet chocolate, for the filling
  • icing sugar, for decoration
Preparation
2h
30 mins
Low
  • Preheat the oven to 170°C.
  • Mix the yeast with the warm milk and let rest for 10 minutes to hydrate.
  • Beat the flour with cocoa, sugar, San Juan® eggs, and add the previously hydrated yeast, milk, and knead until obtaining a homogeneous dough.
  • Add the butter, beat until the dough is smooth and elastic.
  • Place in a greased bowl and cover with plastic wrap, let rest for 1 hour or until it doubles in size.
  • For the topping, beat the flour with powdered sugar, butter, and cocoa until incorporated and form a firm dough without overworking it. Chill in the refrigerator.
  • On a floured surface, remove excess air from the fermented dough and divide it into two. With your hands, shape it into a roll, approximately 5 cm thick. Place on a pre-greased and floured baking sheet and join the ends to form the ring.
  • Let it ferment for 15 minutes in a warm place.
  • Brush the ring with butter and, using your hands, form ovals with the topping dough, place on the ring, sprinkle with sugar, and arrange the candied orange and almonds.
  • Bake for 30 minutes and let cool.
  • For the filling, heat the whipping cream, add the coffee and chocolate, cook until all ingredients are combined. Remove and cool. Refrigerate until firm.
  • Whip the coffee cream with chocolate until it doubles in volume, place in a piping bag with a star tip and set aside.
  • Using a serrated knife, cut the ring in half and fill with the chocolate cream. Decorate with powdered sugar and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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