In food processor, process all but chocolate until smooth. Add chocolate and process until blended. Allow to firm for 1 hour.

Dough

• 3 1/4 cups (16.5 ounces) unbleached all purpose flour
• 2 1/4 teaspoons instant yeast (aka bread machine yeast)
• 3 tablespoons sugar
• 1 teaspoon salt
• 3/4 cup milk
• 2 large eggs
• 5 tablespoons unsalted butter, softened

In mixer bowl, whisk flour, yeast, sugar, and salt. Add eggs, milk, and butter and with dough hook, knead 7 minutes, medium speed. Scrape dough onto lightly floured counter. Cover with plastic wrap that has been sprayed with Baker's Joy. Let rest 30 minutes.

Remove plastic wrap, and roll dough to 16 by 12 inches. Spread filling over dough, leaving 1/2 inch margins. Roll up from long edge. Pinch edges firmly to make tight seam. Spray pan surface with Baker's Joy. Coil dough into prepared pan, overlapping by 2 inches.

Again, cover with sprayed plastic wrap and set in warm spot about 1 hour until dough reaches top of pan. Remove plastic wrap.

Bake in preheated 350 F oven 1 hour or until golden brown. After 30 minutes cover loosely with foil. Unmold onto rack and cool.

Adapted from The Bread Bible by Rose Levy Beranbaum, published by W.W. Norton & Company, Inc.

Baking time: 55 to 65 minutes