In a bowl, add the flour, sugar, yeast and zest and mix together using your hands or a food processor with the dough hook.

Add the eggs and water and mix for a few minutes until the dough comes together.

Add salt and start adding the butter, a cube at a time, letting it all melt into the dough.

Mix for five-ten minutes, until you obtain an elastic, smooth and sticky dough.

Grease a large bowl with sunflower oil, place the ball of dough into it, cover with cling film and leave in the fridge to rise overnight or for at least half a day.

The next day, start by preparing the chocolate filling. Mix the icing sugar, cocoa powder, melted dark chocolate and melted butter.

Beat until you get a smooth, spreadable paste.

Preheat the oven to 170 °C.

? Put dough out to rise, cover with tea towels OR MAYBE pour into a couple of pans and cover to rise?

After the cakes have risen, remove the tea towels and place them on the middle shelf for 30 minutes.

Make the syrup while the cakes are in the oven.

Place the sugar and water into a saucepan over a medium heat.

As soon as the sugar dissolves and the syrup starts to boil, remove the pan from the heat and leave to cool.

When the cakes are baked and are out of the oven, brush them with the syrup.

You may find that there is too much syrup, but the recipe recommends to use it all up.

Remove the cakes from the tins to cool down completely.