Preparation

• Preheat the oven to 180 ºC for about 10 minutes to ensure it reaches the proper temperature.
• In a bowl, mix the crumbled yeast with the warm water until it is well dissolved.
• Add the flour to the yeast and water mixture, and stir until well combined. Add the salt, cocoa powder, and sugar, and mix until you achieve a homogeneous dough.
• Knead the dough by hand for 15 minutes until it is smooth and elastic.
• Shape the dough into a ball and let it rest in a bowl covered with a cloth. Allow it to rest for 1 and a half hours in a warm place to ferment.
• In a paella pan, heat the olive oil over medium-high heat until it is very hot.
• Season the meat filet with salt and pepper and sear it in the pan over high heat, turning it to brown evenly on all sides.
• Remove the filet from the pan and place it on absorbent paper to eliminate excess oil.
• Finely chop the onion using a food processor.
• In the same pan, add the butter and let it melt with the meat juices. Sauté the chopped onion for a few minutes. Add water if necessary to reach the required amount for cooking. Let it cook on low heat for a few more minutes.
• Add the chocolate to the pan and let it cook on low heat until the sauce reduces, adjusting the time to match the remaining cooking time for the meat.
• Roll out the dough on a floured countertop to prevent sticking and use a rolling pin to achieve a uniform 2 cm thick sheet.
• Place the cold meat cut in the center of the dough sheet and wrap it completely. Remove any excess dough if necessary.
• Make shallow cuts on the dough with the tip of a knife to allow ventilation during baking.
• Bake the meat parcel at 180 ºC for 35 minutes, until the dough is golden and crispy.
• Let the cake rest for 15 minutes before cutting it to ensure the juices redistribute.
• Serve the sliced cake with chocolate sauce drizzled on top before serving.