Boost the kneading speed to 4-5 and continue for 5 minutes.
Gradually add the butter chunks, continuing to knead until the dough pulls away from the sides of the bowl, becoming smooth, shiny, and highly elastic.
Form a ball with the dough and cover it with cling film or a towel. Allow it to rest and rise for 1 to 1.5 hours, or until it doubles in volume.
Grease a 24 cm x 24 cm mold or line it with baking paper.
Punch down the risen dough to release any air, then divide it into 16 equal parts, each weighing about 70 g.
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DELICIOUS GERMAN CHOCOLATE CAKE
My family loves this dish! Clean bowls all around!
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Really good! My wife and I ate half of it at night and the rest for lunch the next day!
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My German grandma first made this recipe for me. Been fixing it for years!
FAMOUS FUDGE