Yields 1 9-inch round cake
In a mixer bowl with a dough hook, place flour, yeast, butter, sugar, eggs, milk, vanilla and salt and knead for 10–12 minutes until it becomes a sticky dough.
Cover the dough with plastic wrap and leave to rise overnight in the refrigerator.
Break the chocolate into squares and place in a bowl. Add butter and heat together in the microwave or in a double boiiler until everything is melted and the mixture is smooth.
Add ground almonds and mix well until smooth.
Cool the mixture at room temperature until it reaches a comfortable texture for spreading.
Divide the cold dough into two parts.
On a floured surface, roll each part into a rectangle about 1/2 centimeter (1/4 inch) thick. Spread the filling in a uniform layer.
Cut the dough into long strips five to six centimeters (about two inches) wide (more or less the height of the pan).
Grease a nine-inch round cake pan. Roll one strip around itself to form a rose and place in the middle of the pan. Continue rolling the rest of the strips around the central rose to form a large cinna-roll. Repeat with the rest of the dough and the filling until the cake is ready.
Cover the cake with a damp towel and let rise for about an hour in a warm place until it almost doubles its volume.
Heat oven to 170 degrees Celsius (340 degrees Fahrenheit).
Brush the cake with a lightly beaten egg.
Bake for 30–40 minutes or until the cake is golden, risen, and set.
In a small pot, place water and sugar and heat until it boils. Cook for two to three minutes and remove from heat.
Brush the cake generously with glaze and serve.
The cake is best enjoyed the same day it’s prepared.
Recipe, photography and styling: Natalie Levin