Recipe Overview

To make the pastry combine the flour with the butter, whole egg, and the egg yolks. Once that's done set it aside.

Next heat the milk up to be lukewarm. Add the sugar and the instant yeast to it. Give it a good stir so all the yeast is hydrated, then set it aside to bloom for 10-15 minutes. If your yeast is good/fresh it should rise up about 3-5 cm in a foamy texture.

Place the flour mixture into a standard mixer bowl and add the bloomed yeast mixture to it. Mix the dough on medium speed for about 5-8 minutes or until combined. Dump the dough onto a floured surface and create 3 separate equal sized dough balls. Cover them and let them rest for 1 hour.

In the meantime to make the filling combine the walnuts with the sugar and split it in half. Once the dough balls have rested, take a large baking tin and line it with baking paper. Roll out the dough balls to match the size of the baking tin.

Preheat the oven to 160 Celsius degrees. Add the first layer of dough into the baking tray, then add 1/2 the jar of jam. Spread it evenly then add the walnut and sugar mix. Repeat the same with the other layer. The 3rd dough will be used to cover the cake.

Take a fork and add little holes to the top dough This will help with the airflow and the pastry won't rip during baking. Place the cake into the oven for 25 minutes or until the pastry turns golden brown.

Once the cake has baked let it fully cool down. Next, melt the dark chocolate either in the microwave or above hot water. Once melted add in the vegetable oil to loosen the texture and make it more spreadable. Pour it on top of the cake and spread it fast as it sets quickly.

This cake will last for up to 2 weeks if kept in the fridge.