Chocolate Krantz Cake

This was the most elaborate dessert I’ve made in a while, but also one of the tastiest and most satisfying! We finished off our mezze with this cake (recipe online here, originally from Jerusalem by Yotam Ottolenghi & Sami Tamimi), which is a yeasty bread-ish dough mixture with a chocolate and pecan filling.

Like baking some types of bread, making this requires a bit of advance planning (although I did do it all on one day, but started early). There are a number of steps but none too tricky. I’d recommend having a helper on hand as some parts are a bit harder to do on your own– and it’s also fun to make this cake with another person!

Its flavour is quite subtle but really delicious — it almost feels like a healthy dessert. I will definitely be making it again!

Flattened dough with chocolate spread & pecans
Rolling up the krantz.
H. rolling up the krantz.
Before it cooked.
Before it cooked.
Finished krantz
Finished krantz cake.

5 thoughts on “Chocolate Krantz Cake

    • K.M. 24/02/2014 / 7:01 pm

      You won’t be disappointed – so delicious! 🙂

  1. melissa 24/02/2014 / 7:22 pm

    This looks fab… I’ve just jumped up to get the book from the crazy jam packed cookery bookcase… Must explore….

  2. Anonymous 25/02/2014 / 7:23 pm

    That looks amaze-balls

  3. KJ 27/03/2014 / 8:34 am


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