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1
Dissolve cocoa in hot water.
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2
Set aside to cool.
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3
Beat butter and sugar together in a large bowl.
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4
Add egg and vanilla.
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5
Beat until light and fluffy.
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6
Sift salt, flour and milk powder together.
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7
Fold into butter mixture to form a dough.
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8
Take half of the dough out, place in a separate bowl.
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9
Mix in the cocoa mixture until combined.
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10
Roll out the white dough between plastic wrap until about 1/2 inch thickness.
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11
Do the same for the chocolate dough.
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12
Chill both dough separately for approx 2 hours.
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13
To make checkerboard: Remove dough from fridge.
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14
Cut 2 strips from each dough, measuring 1 inch each.
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15
Wet the sides and tops and'stick' them together to form a checkerboard.
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16
(white strip-chocolate strip, topped with chocolate-white) Wrap the checkerboard log with plastic wrap, pressing it a little to ensure the strips of dough stick together.
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17
Return to fridge for another 1 hour or so.
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18
To make spiral: Try to roll the white and chocolate doughs into equal size.
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19
Moisten the top of the chocolate dough.
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20
Put the white dough onto chocolate one (or vice versa).
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21
Roll up tightly, jelly roll style.
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22
Wrap the log with plastic wrap and return to fridge for 1 hour or so.
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23
Remove cold dough and leave to soften slightly for few minutes.
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24
Cut log into thin slices and place on parchment-lined cookie sheet.
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25
Bake at 175C/350F for 15-18 minutes.
