In the bowl of your mixer with paddle attachment, mix yeast with teaspoon of sugar. Pour warm water on top and let mixture foam for 5-10 minutes. Combine the dough ingredients and add yeast. Knead on medium speed for a couple of minutes. Or beat briefly and then knead by hand. If dough is too sticky, add a bit more flour.
In a medium bowl, mix cocoa powder with melted butter. Add in rest of filling ingredients and stir until combined and mostly smooth.
Preheat oven to 350 F. Line 2 baking sheets with parchment paper. Flour the work surface and rolling pin. Divide dough into 2-4 balls, depending on number of logs desired. Roll out first piece of dough into rectangle about 1/8 inch thickness. Spread a light coating of oil or melted butter on top of dough. Then, spread a layer of chocolate filling over dough, leaving about an inch of dough bare on all the edges. Roll up dough from shorter side, flattening the dough slightly between each roll. Brush top of log generously with the beaten egg and sugar mix. Repeat process with rest of dough. Lay seam down onto the prepped pan and prick with fork along the top. Experiment with the layering; one calzone type roll works as well. Bake for about 30-35 minutes (depending on size of loaf) or until tops and bottoms are a deep golden brown. Depending on the oven, rotate the pan midway. Serve warm or room temperature.
Suggestion: The filling also could be baked into a delicious gluten free cookie. Drop teaspoonfuls onto prepared cookie pan and bake 8-10 minutes.
Modified from: Truffles and Trends and Food52
Rabbi Deborah R. Prinz lectures about chocolate and Judaism around the world based on stories from her book, “On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao” (second edition, Jewish Lights) . She co-curated the exhibit “Semi[te] Sweet: On Jews and Chocolate” for Temple Emanu-El’s Herbert and Eileen Bernard Museum, New York City, now available to travel to your community.