6 Servings
1 Hour, 10 Minutes
Allergens
Submitted by Gitty Dembitzer
One of my favorite Shabbos morning cakes hails from my grandmother, Bobby Feferkorn’s kitchen, who has the recipe from her mother, who used to bake this back in Krakow, Poland. It’s the perfect combination of a crispy cookie dough (we use the Polish word, kruchig at home, which means crispy) and sweet, oozy cokush cake chocolate.
Combine all ingredients for the dough.
Divide the dough in two. Roll each one on a parchment paper approximately the size of a cookie sheet.
Spread a thin layer of oil over the dough and then spread a layer of the cocoa and sugar mixture.
Roll up as in a cokush cake.
Sprinkle top with sugar and cut 3/4-inch slice marks.
Preheat oven to 350 degrees Fahrenheit and bake for 45-50 minutes.
Cut the slices through while hot.
