Tuesday, July 21, 2015

Chocolate (and cinnamon) Krantz Cake

I love the combination of yeasted dough, and chocolate and cinnamon melting together. I followed this recipe by Yotam Ottolenghi from Jerusalem: A Cookbook with a few changes. • I used 4 1/4 cups of flour and instant yeast for the dough • I didn't use any lemon or orange zest • I didn't use nuts, and I added 1 tsp of cinnamon to the filling • I baked both cakes at 375º F for 30 minutes per the recipe instructions, but they weren't baked all the way through. After the cakes cooled down, I preheated the oven to 350º F and baked them for 25 minutes. Next time I'll bake the cakes at 350º for about 45 minutes or so. Here you can find some notes about the cake. Enjoy.

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