What you will need for the cake:
850g Plain Flour
1/2 teaspoon Baking Powder
125g Sugar + 1 teaspoon
1 pack of active dry yeast (7g)
200ml Milk + 2 tablespoons
What you will need for the filling:
400g Ground Walnut
500g Apricot Jam or Preserve - the denser the better
What you will need for the chocolate coat:
220g Dark Chocolate
4 tablespoons Sunflower Oil
What you need to do:Dissolve the yeast and 1 teaspoon of sugar in the 2 tablespoons of milk.
Let it sit covered until it's foamy (you can't see it's foamy in the photo below unfortunately).
Combine the flour with the baking powder.
Cut the butter in the flour (see here for instructions).
Mix the sugar with the eggs.
It becomes quite a wet dough at this point.
Knead the dough until it won't stick to your fingers. This will happen after kneading for awhile. I added extra flour to my work surface and the dough as I went.
Divide the dough into 4 equal parts.
Starting with one part of dough, roll it to the size of your pan and place it in the pan. If the dough breaks it's OK, you can knead it back together with your fingers.
Put the dough into the pan.
Spread the dough with the apricot preserve lightly.
Mix the sugar and ground walnut together.
Sprinkle it generously on the preserve.
Repeat the process with the other 3 parts of the dough. Roll one out, try to make it on top of the filling and spread another layer of filling on it. Repeat and again repeat finishing the cake with the last layer of dough.
Let it sit for an hour and then bake it on 180C for 30 minutes. I actually baked mine at about 130C because my oven can get quite hot and I didn't want it to burn. I then left it in the hot oven (switched off) to cool down a bit after 30 minutes.
When the cake is ready, let it chill before spreading the chocolate on top.
Melt the chocolate with the oil once the cake is cooled.
When the chocolate sauce is runny, just pour it on the cake and make it even on the top.
Let the cake rest overnight in the fridge for the best flavour.
A few things I learnt that I would do differently next time:
- use more Apricot jam
- use less ground walnuts (about 250g)
- not use olive oil with chocolate (olive oil is too strong of a flavour) - found out from the source that using Sunflower oil is the best and will give a great flavour and texture to the chocolate
- make the chocolate layer much MUCH thinner
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