CakeChristmas
CakeChristmas
Whole kouglof fluted with almonds, slightly powdered. At the bottom of its small central well is a layer of chestnut cream; the flat disc of dark chocolate that closed it is removed and placed next to it. Crown intact.
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Sets to reveal / Brioches, pancakes & donuts

Kouglof with a Sealed Chocolate Well

A recipe by CakeChristmas / Updated on 30 October 2026.

The central fireplace receives a chestnut cream, hidden by a chocolate disc.

22 cm Kouglof, central well under an 8 cm disc / Baked dough in kouglof mould

10Indicative portions
40 minPreparation
40 minBaking
3 h 45Rest & Cooling
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The bottom of the cold kouglof hole is filled and then closed with an 8 cm disc resting on the brioche edges.

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Original quantity: 10 servings.

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Preparation

  1. Inflate the raisins for 20 minutes in warm water, then dry them. Mix flour, yeast, milk at 30 °C, eggs, sugar and salt. Knead for 8 minutes.
  2. Dice the butter and knead for another 8 minutes. Stir in the raisins. Cover and let double, about 1:30.
  3. Generously butter a 22 cm kouglof pan. Place an almond in each groove of the bottom. Degass the dough, create a hole and place it regularly around the chimney.
  4. Let rise up to three-quarters of the mold, about 1 hour. Cook 35 to 40 minutes at 175°C; a skewer should come out dry.
  5. Let stand for 10 minutes, unmold on rack and powder with icing sugar after cooling.
  6. Melt the chocolate and form an 8 cm disc on baking paper, with 30 g, about 4 mm thick. Let it take 45 minutes.
  7. Place the cold kouglof on its plate. The mold should leave a central hole of 6 cm maximum diameter, so that the disc has at least 1 cm of support all around. Mix chestnut cream and mascarpone.
  8. Spread the cream to the bottom of the hole; it does not fill the entire height of the chimney. Serve any surplus next to it if the actual hole is smaller. Place the disc flat on the top edges of the brioche, well above the trim and refrigerate for 30 minutes.
  9. Remove the disc with a service spatula and place it next to it. The chestnut filling is visible through the central opening, while the ring stays whole.

Preserve and Serve

24 hours in the refrigerator once filled; leave 15 minutes before tasting.

Baking tips for this recipe

  • Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
  • Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
  • Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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