Moldovan cake with walnut and chocolate cream

Moldovan Easter Bread with Walnut and Chocolate Cream Moldovan Easter bread is more than just a dessert; it is a tradition, a story told with each slice, a symbol of holidays and reunions with loved ones. Over time, the bread has evolved into various shapes and fillings, but today I will share our family recipe, featuring a decadent walnut and chocolate filling that will bring a smile to anyone who tastes it. Preparation time: 30 minutes Baking time: 50-60 minutes Total time: 3 hours (including rising time) Servings: 2 large loaves Necessary ingredients For the dough: - 1.7 kg flour (high quality, sifted twice) - 9-10 eggs (8 yolks and 2 whole eggs) - 0.9 l milk (warmed to room temperature) - 200 ml oil - 150 g butter (melted and cooled) - 400 g sugar - 100 g raisins (optional, but recommended for extra flavor) - Zest of one lemon - Vanilla (essence or pod) - Rum (essence) - Salt (a pinch) For the starter: - 5 tablespoons flour - 5 tablespoons dry yeast - 2 tablespoons sugar - 30 ml oil - 100 ml milk (warmed) For the filling: - 600-700 g toasted and ground walnuts - 6 egg whites (beaten until stiff) - Warm milk (if needed) - 2 tablespoons cocoa - Sugar (to taste) - Essences: rum, vanilla - 4-5 tablespoons Nutella chocolate For brushing the loaves: - 30 ml milk - 1 yolk - 1 teaspoon sugar - 2 tablespoons poppy seeds (for decoration) Step by step 1. Preparing the ingredients Start by taking all the ingredients out of the refrigerator the night before, allowing them to reach room temperature. This step is essential for properly activating the yeast. Also, sifting the flour twice will aerate it, contributing to the fluffy texture of the bread. 2. Preparing the starter In a small bowl, dissolve the dry yeast in 100 ml of warm milk (not hot, as it will kill the yeast) and the 2 tablespoons of sugar. Let the mixture sit for 10-15 minutes until it forms a foam. In another pot, bring 30 ml of oil and 100 ml of milk to a boil. When they reach boiling point, add the 5 tablespoons of flour and stir quickly to obtain a smooth paste. Cover the pot with a towel and let it cool. 3. Preparing the dough In a large bowl, combine the sifted flour with the cooled starter, the yeast mixture, and the 8 egg yolks. Add the sugar, salt, vanilla, lemon zest, and the remaining warm milk. Now start kneading the dough. It should be kneaded for at least 30 minutes until it becomes elastic and fluffy. To achieve a perfect dough, it is important to be patient. If it seems too soft, add a little flour; if it is too hard, a bit of warm milk will help. 4. Rising the dough After kneading the dough, cover it with a clean towel and let it rise in a warm place, away from drafts, for 1-2 hours or until it doubles in volume. 5. Preparing the filling Meanwhile, prepare the filling. In a bowl, mix the ground walnuts with cocoa, sugar, the essences of rum and vanilla, and the beaten egg whites. If the mixture is too dry, add a little warm milk to achieve a creamy consistency. Finally, incorporate the Nutella, mixing well until you obtain a smooth cream. 6. Forming the loaves After the dough has risen, divide it into 6 equal parts. Roll out each part on a greased or floured surface, forming a sheet about 1-1.5 cm thick. Spread the walnut and chocolate filling evenly over the sheet, then carefully roll the dough. Each loaf will be made from two rolls that you will braid together. 7. Final rising and baking Line the baking trays with parchment paper and grease them with butter, then place the loaves in them. Let them rise for another 20-30 minutes. Once they have risen, brush them with a mixture of egg yolk, milk, and sugar, then sprinkle poppy seeds or brown sugar on top. Preheat the oven to 180°C and bake the loaves for 50-60 minutes, without opening the oven in the first 30 minutes. Finally, perform the toothpick test to check if they are well baked. 8. Cooling the loaves After the loaves are golden and baked, remove them from the oven and place them on a wire rack or wooden board. Cover them with a kitchen towel for 20 minutes to keep them fluffy. It is important not to cut the loaves while they are warm, as they may collapse. Useful tips - Ingredients at room temperature: It is essential that all ingredients are at room temperature to properly activate the yeast. - Rising: Make sure the dough is kept in a warm place away from drafts to achieve even rising. - Filling: Variations of filling are possible, including cashews, almonds, or even a combination with dried fruits. Experiment to find your favorite combination! - Serving: The bread is delicious served plain, but can also be enjoyed with a cup of warm milk, tea, or coffee. Nutritional benefits Despite its calories, the bread is a good source of carbohydrates and proteins, thanks to ingredients like nuts and eggs. Nuts contain healthy fats and are rich in antioxidants, while chocolate adds an extra boost of energy and joy. Frequently asked questions 1. How long does the bread last? The bread keeps well in an airtight container at room temperature for a few days but can be frozen for later enjoyment. 2. Can I use whole wheat flour? Yes, but note that the texture will be different, and the bread will have a stronger flavor. 3. How can I avoid dry bread? Make sure not to overbake it and let it cool properly. Moldovan Easter bread with walnut and chocolate cream is more than a dessert; it is a way to bring family together, create memories, and celebrate traditions. I encourage you to try this recipe and adapt it to your taste. Enjoy!

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