Every bite is gooey with melted chocolate and moist and fluffy. It's a bread so sweet you'll want it for breakfast, lunch, dinner and dessert.
Now, to make it, it's just so easy. Mix together your yeast, warm water and sugar. Let it sit until nice and foamy. Then you add in your flour and salt, and knead, knead, knead until soft and smooth like a baby's bottom. After that, you place this little guy in a warm spot so he can get nice and big like a good baby dough ball. Then you punch it.
After it's been nicely punched, you roll it out until it's nice and flat. Simple enough, right?
Then comes the part that's really hard. Not in the logistical sense, but in the sense where you have to actually prevent yourself from licking the filling right out of the bowl. Sure, it's just melted chocolate, but come on, who the heck can resist that?
How amazing does that look? Well, if you can resist, then spread it all over the rectangle of dough.
This next part is fun — and a little messy. You might want to wear gloves (or just lick your fingers after each roll). Just simply roll this bad boy up in jelly roll fashion.
Here's an easier part. You can either cut it in half or in 3, depending on how you want to twist and roll. I cut mine into 3, but you can totally do 2. I won't judge. After it's sliced, place the strips onto a piece of parchment paper dusted with almond flour.
Here's the even more messy part. (Does that make sense? I hope it does.) Now you have to pinch the ends together so you can twist it all pretty like. You might also want to sing "Twist and Shout" while you do — not like I did that or anything.
It's OK if your board looks like a chocolate massacre occurred. That's why the sponge was invented. Then you let your twist rise — yet again — to double in size.
Once it has doubled up again, you'll bake it until it's luscious and golden brown. After that, you'll drizzle it with some seriously luscious chocolate and crunchy, salty pecans. Because, why not?
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