Coca de San Juan with Chocolate Cream

Here are the ingredients you need

• 238g strong spelt flour
• 12g fresh yeast
• 100ml skimmed milk
• 50ml mild olive oil
• 1 egg
• 1 tablespoon date syrup
• Lemon and orange zest
• Pinch of salt
• Vanilla extract

For the cream

• 250ml skimmed milk
• 2 XL egg yolks
• 1 tablespoon date syrup
• 20g cornstarch
• A splash of vanilla extract
• 2 tablespoons defatted cocoa powder

For the topping

• Pine nuts
• Homemade orange marmalade

Dough method

1. 1In a bowl, add the lemon zest, orange zest, olive oil, date syrup, vanilla extract, and milk, and mix well.
2. 2Add the beaten egg, reserving a little bit to brush the coca later.
3. 3Crumble in the fresh yeast thoroughly and mix everything well.
4. 4Add the flour and the pinch of salt.
5. 5Knead until you get a compact dough.
6. 6Shape into a ball, place in an oiled bowl, cover with cling film, and let rise for at least 1 hour.
7. 7After that time, knead gently and shape the coca, letting it rise again on a baking sheet lined with parchment paper for another hour.
8. 8Once risen, preheat the oven to 150ºC.
9. 9Brush the coca with the reserved egg, top with the chocolate cream and pine nuts.
10. 10Bake for 15-20 minutes at 150ºC.
11. 11Let cool on a wire rack.
12. 12Brush with orange marmalade.
13. 13Done! Now we can enjoy our COCA DE SAN JUAN WITH CHOCOLATE CREAM.

Cream method

1. 1Dissolve the cornstarch in a splash of milk.
2. 2Heat the remaining milk without letting it boil.
3. 3Whisk the egg yolks with the date syrup and vanilla extract.
4. 4Pour them into the warm milk, stirring constantly.
5. 5Stir in the reserved cornstarch mixture.
6. 6Finally, add the cocoa powder.
7. 7It will thicken as you cook it until reaching the desired texture.
8. 8Let cool and store in the fridge.