1. Once the dough has risen, divide it into two to three parts. Flour your work surface very well and roll out one piece of dough into a thin sheet. Spread a little of the melted butter or oil on top of the dough and cover with a layer of hot chocolate mix. (I like to use a sifter for the hot chocolate mix so it doesn’t clump.)
2. Fold the dough into an envelope shape so that you get a thick square of dough and roll it out again into a thin sheet. (Don’t worry about it if it tears a little in the process.) Spread more butter over the dough and add another layer of hot chocolate mix.
3. Roll the dough up, jelly roll style, and slice into 3/4-inch- (two-centimeter)-thick slices. (If you have time, freeze the rolled-up dough for half an hour before slicing it for perfect slices.) Repeat with the remaining dough.
4. For individual chocolate buns, place the slices on a baking sheet lined with Gefen Parchment Paper, keeping them spaced apart so they have room to expand. For a cake like the one pictured here, put the slices into a round or square pan, lightly touching each other. Let the buns rise for another 40 minutes.
5. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the buns for 30–40 minutes until nicely browned.
