Chocolate brioche

Yesterday my love friend called me and some other friends of ours for a get together day. I had so much fun and great yummy food, flavorful Moroccan mint tea and chocolate cupcakes.
I couldn't come empty-handed though. and besides I had this long-time craving for a chocolate brioche which I made with some really really dark chocolate.

It turned out very good, soft and of course chocolaty.
Ladies loved it and I am happy.
If you decide to make it should be done the day before as the dough requires the rest overnight. Other than that it is just like making any bread... more or less. (more chocolate for sure)
I made half of the recipe below and it was still enough for a 2lb tin loaf (22cm x 11cm x 5,5cm). It didn't rise a lot over the tin loaf but it was perfect for me. One nice and neat loaf to munch.

Ingredients:

the dough:
500g cake flour (see tips for making cake flour)
50g brown sugar
1g instant yeast
10g salt
6 eggs
250g unsalted butter, cut into small cubes
100g dark chocolate, roughly chopped
an egg yolk with a little bit of milk, lightly beaten

the chocolate ganache:
60ml cream
50g chocoalte, chopped

Directions:

• Place cake flour, sugar, yeast, salt and eggs in the bowl of a mixer. Using K-beater mix for about 5-8 minutes at medium speed until a firm dough forms.
• Add butter little by little until everything is well incorporated and the dough has a smooth appearance (it took me long but the result was well worth it).Place the mixture in a lightly oiled bowl, cover with a cling film and refrigerate overnight.
• Turn the mixture out on a floured surface. Knead for a minute to make it pliable, press it flat using hands until it is about 1 cm thick. Sprinkle chopped chocolate over and roll tightly. Line a bread tin or grease it lightly and place the dough inside, cover with a clean tea towel.
• Leave to rise in a warm place until it doubles for about 60-90 minutes. Since the dough was straight from the fridge don't worry if it doesn't start rising right away.
• Preheat the oven to 180C (360F). Once the dough has risen, brush it lgihtly with a beaten egg. Be careful not to press much, so that you don't to knock the dough down. Bake for 25-30 minutes or until golden brown and sounds hollow when tapped at the bottom.
• To make chocolate sauce warm cream till almost boiling point, add chopped chocolate. Stir until smooth. Pour over the brioche or serve warm separately.

Enjoy!!! Yumm!!!