Flaky chocolate brioche
Step by step recipe:
- 5 min.
Prepare the brioche dough
Put into a food-mixer bowl: 250 g flour, 75 g caster sugar, 9 g salt, 10 g yeast, 50 g Soured dough (if possible - it's much better with it), 40 g butter and 350 g egg. - 20 min.
Start the machine and knead for 20 minutes on slow speed.
Note: For the best way to knead, see: A few tips for effective kneading at home. - 1 hour
Gather the dough into a ball and wrap in plastic film. Leave in a warm place for 1 hour. - 3 min.
After this, lift the dough and let it fall sharply back into the bowl once or twice to "knock it back". - 12 hours
Gather the dough roughly into a ball, cover with plastic film and refrigerate overnight. - 7 min.
Make the flaky layers in the dough
Next day, prepare the square of butter, as for french croissants with 150 g butter.
See this video for more details. - 3 min.
Once the square of butter is ready, take the dough out of the fridge and roll it out into a rectangle the same width as the butter, but twice as long. - 2 min.
Place the butter in the centre of the dough... - 1 min.
...then fold it over... - 1 min.
...to seal the butter inside. - 2 min.
Press down lightly with the rolling pin. - 3 min.
If necessary, even up the edges by trimming with a knife.
Don't throw away these offcuts; they can become the soured dough for your next batch of viennoiseries (such as brioches, croissants or other types). - 3 min.
Roll out the dough again, keeping the rectangular shape... - 2 min.
...then fold the ends into the middle... - 1 hour
...and in half again.
Make a 1/4 turn and repeat this whole operation.
Leave to rest for 1 hour in the fridge. - 4 min.
Add chocolate filling and shape the brioche
Roll out the brioche dough (now with flaky layers of butter) into a large rectangle as wide as your mould or tin is long, like in this photo. - 2 min.
Moisten the end of your rectangle with dorure, using a brush. - 4 min.
Spread 150 g Chocolate ganache over the dough, leaving the end with the beaten egg bare. - 2 min.
Roll the dough up... 
...using a ruler to help if you can; it's much easier.- 1 min.
Finish with the seam underneath and Glaze the top of the roll. - 2 min.
A variation you might like to try (Oriane's idea) - rolled and twisted brioche: split the roll in two along almost its full length... - 4 min.
...and twist the 2 sections around each other. - 1 min.
Place the brioche in the tin or mould, twisted... - 2 hours
...or not.
Leave to rise in a warm place for 2 hours. - 1 min.
- 30 min.
...then bake for about 30 minutes. 
The twisted brioche looks most attractive, very different from the usual style.
Remarks:
If you don't have any chocolate ganache, you can use a chocolate spread, such as Nutella, which gives good results, too.Source:
Home made, dedicated to Oriane, a brilliant amateur pastry cook. who will no doubt recognise her influence.Grade this recipe
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This recipe use (among others)
Egg: You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Sweet pastry, Spinach and Comté Loaf, Pistachio shortbread biscuits, Leek and tuna loaf, ... [All]
Flour: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Toffee apple upside-down cake, Fish in a sesame crust, Rabbit civet, Franche-Comté sticks, ... [All]
Chocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Chocolate Truffles, Two-coloured chocolate-orange tart, ... [All]
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon Confectioner's Custard, Almond tuiles, Agen prune cake, Nantes Tourton, Minted Melon, ... [All]