Pull-Apart Rugelach Cake

Instructions

1. Line a sheet pan with parchment paper. In a food processor, blend flour, white sugar and salt until combined, about 10 seconds. Add cream cheese and 1/2 cup butter; pulse until dough resembles small pebbles, 25–35 pulses.
2. Transfer dough to a floured work surface and press into a 6x8-inch rectangle (it will still be crumbly, with a marbled appearance). Fold 1 side of the rectangle over center, covering about one-third of dough. Fold opposite side over the first fold, covering the remaining third. Turn long side towards you. Roll into a 6x8-inch rectangle. Repeat folding 3 more times, flouring surface as needed to keep dough from sticking. Wrap dough in plastic wrap and chill at least 1 hour or up to 24 hours.
3. In a medium bowl, stir together chopped chocolate, 2 tablespoons almonds, the brown sugar, cocoa powder and cinnamon. On a large piece of floured parchment paper, roll out dough to an 8x12-inch rectangle about 1/4 inch thick.
4. In a small bowl, microwave remaining butter until melted, about 30 seconds. Spread melted butter to within 3/4 inch of edges, then evenly sprinkle with chocolate mixture. Starting with long sides, tightly roll up dough jelly roll–style to form a tube. Dust with flour to avoid sticking. Transfer seam side down to prepared sheet pan. Refrigerate, covered, 30 minutes.
5. Cut roll crosswise three-quarters of the way through and about 3/4 inch apart (16 cuts total). Bend roll into a wreath shape, cut sides facing out, and pinch ends together. Refrigerate, covered with plastic wrap, 30 minutes.
6. Preheat oven to 350 degrees with a rack in middle position. In a small bowl, whisk together egg and milk; brush over dough, then sprinkle with turbinado sugar and remaining almonds.
7. Bake 20 minutes. Rotate pan and continue baking until golden brown and flaky, 8–10 minutes more. Remove from oven and let cool completely on sheet pan, about 1 hour. Transfer to a platter and serve immediately.