This is an all time favorite.  People don’t believe it’s home made.  The chocolate filling is incredible.  I make it when we have sleep over company and put it out for Shabbos morning with Kiddush. 

The dough is enough for 4 cakes and the filling is enough for 2.  I make one batch of dough and freeze it in 4 small bags.  Take Challah without a Brachah before you freeze it.  When I want to make a melt- away I simply defrost the dough and I’m ready to go!!!  I use the filling for one cake and keep the rest in the fridge until I’m ready to make another cake

Ingredients:

Dough:
1 1/2 Tablespoons active dry yeast
1 3/4 cups warm water
3/4 cup sugar
1 vanilla sugar
2 teaspoons salt
8 cups flour
3 sticks margarine (soft)
2 eggs
2 yolks

Filling:
1 cup cocoa
2 cups sugar
1/2 cup hot water
1 egg
1 instant chocolate pudding
2 sticks margarine (melted)

Topping:
1 stick margarine
1 cup flour
3/4 cup sugar

Directions:

Dissolve the yeast in warm wate.
Cream margarine.
Add eggs, yolks, sugar, salt, vanilla and yeast
Gradually add flour, 1 cup at a time. Knead.
Place dough in an oiled plastic bag. Let rise 1 hour
Mix filling ingredients in a bowl.
Roll dough into large rectangle.
Spread half of filling on the dough.  Roll tightly.
Twist each roll into a figure 8.
Place in a greased/parchment papered loaf pan
Or a round 8″ or 9″ pan.
Brush rolls with beaten egg.
Combine topping ingredients until crumbly. Sprinkle on rolls
Let rise for 1 hour.
Bake at 350 degrees for about 40 minutes.