- .5 ounce yeast
- 3.5 ounces milk
- 10.5 ounces sugar + 1 tablespoon
- 10.5 ounces butter
- 2 eggs
- Pinch of baking soda
- Pinch of salt
- 28 ounces white flour + 1 tablespoon
- 1 teaspoon rum
- 14 ounces walnuts (ground)
- 14 ounces apricot (or plum) preserve
- 3.5 ounces sugar
- 16 ounces dark chocolate
- 2 tablespoons oil
- Dough: Start by making the yeast mix: combine 1 tbsp of sugar, 1 tbsp of flour, yeast, and 3.5 ounces of milk. Leave aside for 10 minutes. The yeast will bubble up and rise.
- Combine the remaining sugar, eggs, butter, a pinch of salt, and a pinch of baking soda to the yeast. Mix well. Add the yeast. Continue mixing.
- Add the flour in slowly, and stir everything with a flat ladle for as long as the thickness will allow. When it becomes too thick, start mixing with your hands, and add rum. The dough should be well blended, smooth, and thick. Leave aside for 45 minutes.
- Filling: Grind walnuts. Combine with sugar and apricot preserve. Stir well.
- Heat oven to 390F. Take a 12×16 inch rectangular pan, and cut a piece of baking paper of the same size. Dust with flour.
- Divide the dough into three equal parts. Work the first dough ball a little more, and then roll it out on the baking paper so that it matches its size. (This part is challenging as the dough is sticky and hard to maneuver. Do the best you can.) Transfer the dough together with the baking paper into the pan. Take one half of the filling and spread evenly over the dough.
- Repeat step 6 for the second dough ball (minus the baking paper). Top it with the second half of the filling. Finally, roll out the third dough ball and place on top. Take a toothpick and make thirty or forty small pinches on top of the dessert. Place in the oven. Bake for 30 minutes.
- Icing: A few minutes before the dessert is finished baking, break the dark chocolate into chunks and melt it together with oil on medium low. Lower the temperature if it melts too quickly.
- Take the dessert out of the oven. Spread the icing over it evenly. Leave to cool for a couple of hours. Before serving cut into 3-inch squares. Keep in the fridge or a cool place for up to a few days.
Please note there is a 45 min waiting period between preparing and baking the dessert. Baking paper and a 12×16 inch rectangular pan are needed for the recipe.