Ingredients.

1. If time allows, it is better to prepare the dough the day before serving. In a food processor mix the flour, yeast, sugar, a pinch of salt and cut into pieces oil. Mix until until the ingredients begin to stick together in a very thick batter.

2. Put the dough in a bowl. Whisk the warm milk with egg and add to the dough. Stir everything together with your hands, if necessary add some flour. Put the dough on a floured work surface and thoroughly knead. Roll the dough into a rectangle, fold both edges so that they met in the middle, folded again. Roll and fold the dough the same way three more times, put in a bowl, close the foil and put into the refrigerator at least 4 hours or overnight.

3. For the filling, in a food processor, mix 150g of the almonds with the icing sugar and cocoa powder. Add the oil and protein, to scroll again to make a thick paste, then add chopped chocolate and re-scroll.

4. Divide the dough into two parts. One half of roll and put in laid the parchment split mold with a diameter of 23 cm on Top of the dough spread the filling and spread evenly, leaving about a centimeter of the field. The second half of the dough roll it out and cover her stuffing, like to clip the edges. Cover pie with foil and leave in a warm place for about an hour.

5. Preheat the oven to 180C. Beat the egg yolk with milk and brush the top of the cake. Sprinkle pie with remaining almonds and bake for 40-50 minutes, so the cake has risen and acquired a Golden color.