Ingredients:

550g of T55 wheat flour without yeast
9.2g of granulated dry yeast
150 ml of warm milk
salt
150g of sugar
100g of melted butter
2 eggs
40 ml of brandy
40 ml of port wine
flour to sprinkle
100 ml of milk
150g of cooking chocolate on a tablet, broken into pieces
50g of cooking dark chocolate in a tablet, broken into pieces
100g of granulated almonds
1 beaten egg to paint
3 tablespoons of granulated sugar
3 tablespoons of powdered sugar
25g of granulated almonds
candied cherries
100g of chila candy
Quince jelly for brushing
Cooking chocolate on a tablet to scrape




Preparation:

1. To the warm milk, add the yeast and stir very well with a fork.
Let stand for 5 minutes.

2. Break eggs into a bowl and stir with a fork.

3. In a large bowl or bowl, place the flour and make a hole in the middle.
Add some pebbles of salt and place in the center the dissolved yeast, butter, brandy, port wine, 2 beaten eggs and 150g of sugar.
With your fingertips, start to mix everything with the flour.
Knead the dough very well and gradually add more flour, until it comes off the bottom.
Make sure that the dough is not too dry.
Sprinkle the dough with flour and cover with a cloth.
Leave to rise for approximately 2 hours in a warm place until the dough folds.

4. When the dough is ready, make the filling.
In a saucepan, heat the 100 ml of milk and let it warm.
To the milk, add the 150g of chocolate in regular tablet and the 50g of dark chocolate.
Stir with a wire rod until the chocolate melts and becomes creamy.
Remove from heat.

5. Sprinkle the countertop with plenty of flour.
Place the dough in the center and sprinkle it again with a little flour.
Using a rolling pin, roll out the dough into a large rectangle.

6. On top of the dough, place the melted chocolate and spread with a spatula.
On top, spread the 100g of granulated almonds.

7. Roll the rectangle into a roll like a pie.
Tuck well so that the filling is inside the dough.
Join the ends of the roller together so that a crown remains.
Snuggle well so that the ends are well joined.

8. Very carefully place the crown inside an oven-baked baking tray that has been dusted with flour.
Cover again with the cloth and let it take approximately 30 minutes, until the dough rises a little more.

9. After the dough has risen, brush the crown with the beaten egg.
On top of the crown, place little piles of chila jam, 25g of granulated almonds and candied cherries.

10. In a bowl, combine the 3 tablespoons of granulated sugar with the powdered sugar.
Sprinkle everything with a little water and stir with a fork until the sugar is moistened.
Finally, sprinkle spoonfuls of the sugar mixture over the dough.

11. Place in a preheated oven at 180ºC and bake for 40 minutes.
After the pasta is cooked, remove.

12. Carefully place the cake on a plate and brush it with the quince jelly.
Finally, spread chocolate chips over the cake.
And it is ready to be served.