In a bowl, put the flour, sugar, water, eggs, yeast and salt. Stir by hand or with a mixer, in 1-2 minute intervals, leaving it to rest for 15 minutes. Repeat this step twice, and then add the oil little by little until having added all of it.
Continue mixing until the dough is fine and elastic. Make a ball and put it in a greased bowl; cover it and leave it to double in size.
While the dough rises, prepare the filling. Heat the oil in a pan, adding chocolate to melt, and then the sugar and cocoa.
When the dough has doubled in size, put it on the countertop, flatten it and divide it into two equal parts, as we are going to make two braided loaves. We will work on one first, then the other.
Put the dough that you are not going to work with in the refrigerator, wrapped in plastic film.
Flour the countertop and use your hands to flatten the dough you are working with, shaping it into a rectangle. Use a rolling pin to finish stretching it out.
Once rolled out, spread the filling with a wooden spoon or spatula; leave a small margin on one side to close the roll. Roll the dough along the longest side.
With a sharp knife, cut the roll in half. Place both halves with the cut upwards, and roll one on top of the other, making the first of the braided loaves.
Prepare two rectangular baking tins lined with baking paper for the two braided loaves.
Place the first braided loaf in the baking tin until it approximately doubles in size. Prepare the second braided loaf with the dough set aside in the refrigerator (steps 6-8).
Bake at 374ºF for 30 minutes. Check that they are cooked through. Remove from the oven, leave to cool on a wire rack and decorate with icing sugar before serving.
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