Preparation

1. Prepare the dough: In a bowl of mixer with a guitar hook put the flour, milk, cream, sugar, eggs, water and yeast and process for 10 minutes. Add the butter and salt and continue processing at low speed until you get a smooth and flexible dough — 10-15 minutes.

2. Cover with a kitchen towel and let sit for an hour in a cool place. An hour later put the bowl in the refrigerator for another hour. Turn the dough over and put back in the fridge for another two hours. Turn over again and refrigerate for at least 12 hours.

3. Prepare the filling: In a small saucepan with a thick bottom, bring the cream to a boil. In a large, heat-proof bowl, put the chocolate and pour the hot cream over it. Wait about 1 minute until the chocolate melts and whisk well. Whisk in the rest of the filling ingredients and continue whisking until you get a completely uniform cream.

4. PREHEAT THE OVEN TO 160 DEGREES CELSIUS. ON A FLOURED WORKTOP, ROLL OUT THE DOUGH INTO A SQUARE 20 X 20 CM THICK AND ABOUT 3 MM THICK, AND SPREAD A GENEROUS LAYER OF FILLING ON TOP OF THE DOUGH. ROLL THE DOUGH INTO A CLAMPED ROLL, FROM THE DIRECTION OF THE BODY ONWARDS. PLACE THE ROLL IN A 20 X 20 CM TEFLON PAN, PUT IN THE OVEN AND BAKE UNTIL THE CAKE IS REDUCED AND UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT ALMOST CLEAN — ABOUT 40 MINUTES.