Chocolate Potica

Chocolate Potica

Chocolate Potica

I will start off by saying that you will probably only like this recipe if you like the taste of dark chocolate because it features bittersweet chocolate. However, if you do like dark chocolate you will LOVE it as it tastes rich like a candy bar or nutella. It’s a love it or hate it sort of thing. If you tend to like eastern European sweets that have that dark chocolate bite to them you will totally love this recipe. You’ve been warned. Now the back story.  I have a lovely friend who is Slovenian, living in Slovenia, and she mentioned that she makes walnut (the most traditional flavor) potica every year for Christmas and Easter. As Easter is coming up and I love reading about different countries dessert traditions I both asked her for a recipe and immediately began searching the interwebs for one. I found one for walnut potica which you can read about here. I also found one for chocolate potica from the same interesting blog. Because I figured (correctly) that I didn’t need two loaves of walnut potica and yet the dough recipe didn’t really go much smaller than half I figured why not try two recipes in one and try out the chocolate filling (since I do like dark chocolate). It was excellent although I again used too much filling (I still have more left over which I think I’ll use for chocolate baklava at some point.) As is typical for me I altered her recipe slightly. I used less nuts and melted the chocolate in the warm filling mixture. That made the chocolate taste spread more evenly throughout and was plain easier then chopping chocolate chips. I also eliminated the lemon because it was already bitter enough to me and my husband hates lemon in desserts (except for lemon bars). My mother, fan of eastern European desserts everywhere, good New York girl that she is, loved it. I would make it again. Two out of three children liked it as well which isn’t too bad. It might be worth it for someone to try this with either semi-sweet or milk chocolate chips instead. It will be sweeter, but less bitter so milk chocolate lovers should enjoy it more.

Adapted from Slovenian Roots Blog

Serves 6-8 (a little goes a long way)

Reheats:N/A

Freezes: Yes

Kid Friendly Tasks: Spreading the filling

Dough Ingredients

  • 1 stick butter, melted
  • 1/2 c sugar
  • 3 egg yolks
  • 3/4 c sour cream
  • 1 package yeast
  • 6 tbsp warm milk
  • 1 tsp sugar
  • 3 1/4 c flour
  • 1/2 tsp salt

Filling Ingredients

(You’ll have extra of this. I froze mine and later made chocolate baklava)

  • 1 c. evaporated milk
  • 1 1/4 c. sugar
  • 2 oz finely chopped walnuts (I run mine through the food processor)
  • 8 oz. bittersweet chocolate, finely chopped

Directions

  1. Combine the butter, sugar, egg yolks and sour cream. Proof the yeast in the milk and sugar for 5 mins then add to the other liquids.
  2. Add flour and salt to the mixture and stir to combine. The dough will be soft, slightly tacky and never really firm up, but shouldn’t actively stick to things once it’s been kneaded. Divide into two balls and wrap in plastic wrap. Refrigerate for a minimum of 4 hours or overnight.
  3. On a very large (think minimum 18×24) well floured surface place something as a liner, floured towel, a few sheets of wax paper, whatever, and roll out the dough as thinly as you can. This dough rolls evenly easily, but you don’t want it to be so thin you can see through it. It’s not strong enough for that because of the sour cream.
  4. Mix milk and sugar in a sauce pan and bring to a boil. Add the nuts and simmer 10 minutes. Turn off heat and add chocolate. The filling will be very thick and spread it as thinly as you can.
  5. Start from the short end and carefully roll the dough into a log. Here is where the liner will come in handy as you can use it to help you roll. Shape into a traditional circle shape and bake on a parchment lined pan. Cover with a damp paper towel and let rise for 1.5 hours.
  6. Bake at 350 for 35 mins. Let cool before slicing.

Enjoy!

Chocolate Potica

Chocolate Potica

 

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