chocolate brioche

this recipe takes in preparation 40 min and in cooking  25 min and the quantity is enough for 10 people .
ingredients:
For the brioche dough:
15 g of fresh yeast
250 g flour
25g caster sugar
5 g of salt
3 small eggs
100 g soft butter
For the cream:
100g ground almonds
100g caster sugar
40g cocoa powder

100 g soft butter
1 egg
1 egg yolk
For assembly:
100 g dark chocolate 60-70% cocoa
1 egg for gilding
Utensils:
2 rectangular cake pans
method:
1. Brioche dough
Crumble the yeast. Add the flour, granulated sugar, salt and eggs to yeast. Mix using a robot until a relatively consistent and uniform paste. Then add the butter and mix with a wooden spoon. When the butter is incorporated, work the dough, so give it "body" - that is to say, the elasticity -. This takes 10 to 15 minutes. When the dough is well blended, throw it in a large bowl and sprinkle with flour. Place your container in the refrigerator and let your dough rest for 2 hours. It must take the volume. On your floured surface, discard the bun. Flatten it by hand to remove the carbon dioxide produced during fermentation.
2. cream
In a bowl, mix with a wooden spoon the almonds, sugar, cocoa and butter. Once obtained a smooth and creamy, add the eggs one by one. Set aside at room temperature.
3. Assembling and cooking
Chop the chocolate with a knife or in a food processor. Spread the brioche dough with a rolling pin in a rectangular 40 x 30 cm. Check the thickness of the dough with your hands (about 5 mm). Spread the cream over the entire surface of the brioche dough. Sprinkle the chopped chocolate. Wrap the dough over itself to get a bead. Cut the sausage in half, then each half into five equal installments. Store them in your slices lightly buttered and floured mold, cut against failure. Leave to rise for 1 hour 30 minutes covered with a towel.
Preheat oven to 180 ° C (gas mark 6). In a bowl, whisk the egg with a fork with a brush, brush the bun lifting of the egg wash. Bake about 25 minutes. When the cake is cooked, remove from the oven.
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