Stollwerck Slices

Stollwerck Slices (Stollwerck szelet)

Prep & Rest Time: 12 hours (includes overnight chilling)
Yield: 16 slices

Baking pan size: 36x26 cm (14x10 inches)"

Ingredients

For the Dough:

• 500 g (approx. 4 cups) all-purpose flour
• 250 g (approx. 1 cup) margarine
• 1 whole egg
• 1 egg yolk
• 3 tbsp unsweetened cocoa powder
• 1 heaping tsp baking soda
• 150 g (approx. 1 ¼ cups) powdered sugar
• A pinch of salt
• 100 ml (approx. ⅖ cup) milk

For the Cream Filling:

• 700 ml (approx. 3 cups) milk
• 2 packets vanilla pudding powder
• 1 egg yolk
• 1 tbsp all-purpose flour
• 250 g (approx. 1 cup) butter
• 200 g (approx. 1 ⅔ cups) powdered sugar

For the Chocolate Glaze:

• 150 g dark chocolate
• 2 tbsp vegetable oil

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Instructions

1. Make the dough: In a large bowl, rub the margarine into the flour and baking soda until crumbly. Add the whole egg, egg yolk, cocoa powder, powdered sugar, a pinch of salt, and the milk.
   
   
   
2. Shape and roll: Knead the mixture into a smooth dough, then let it rest for 20 minutes. Divide the dough into 3 equal portions. Roll each portion out into a 32x26 cm (approx. 12.5x10 inch) rectangle.
   
   
   
3. Bake the layers: Place the dough sheets one by one onto the back of a baking sheet lined with parchment paper. Bake in a preheated oven at 170°C (340°F) for 8–10 minutes. Let them cool completely.
4. Prepare the pudding base: Whisk the egg yolk, flour, and vanilla pudding packets into the milk until smooth. Pour into a saucepan and cook over medium heat, stirring continuously, until it thickens into a dense pudding. Remove from heat and let it cool completely.
5. Finish the cream: Whip the room-temperature butter with the powdered sugar until light and fluffy. Gradually beat the completely cooled pudding into the butter mixture until smooth and creamy.
6. Assemble the cake: Once the baked layers are entirely cool, divide the cream evenly among them and stack the layers on top of each other, finishing with a dough layer on top.
7. Glaze and chill: Melt the dark chocolate in the microwave, stir in the vegetable oil, and spread it evenly over the top layer of the cake. Place the finished dessert in the refrigerator overnight (or for at least 12 hours) so the layers can soften perfectly before slicing

Pro Tips for the Perfect Stollwerck Slices:

•          Clean slicin :Dip a sharp knife into hot water and wipe it dry. Repeat this before every single cut to prevent the chocolate from cracking or smudging the cream.
• Let it soften: The baked layers will feel hard like crackers at first. This is normal. They need the 12-hour overnight chill to absorb moisture and become perfectly tender.
• Smooth cream: Make sure the pudding and the butter are at the exact same room temperature before mixing. Otherwise, the cream will split or become grainy.
• Safe melting: Microwave the chocolate in short 20-second bursts and stir frequently to prevent burning. The oil adds a shiny gloss and stops the glaze from cracking.