If you have any Easter bread (cozonac) left over from the holidays, you can turn it into a spectacular dessert. You're going to need a deep, round bowl, such as a salad bowl; I used my mixer's bowl. Take a plastic bag and lay it out in the bowl, such that it covers its bottom and sides and for the edges of the plastic bag to stick out.
Cut the cozonac into thin pieces and arrange them along the walls of the bowl, overlapping them slightly. Also place a piece on the bottom. In a separate bowl, put the sour cream, jam and chocolate, which you've cut into small pieces. Stir to a homogeneous mixture.
Pour half of this mixture into the bowl with the cozonac, smear the side pieces with it, place another piece of cozonac in the middle, pour in the remaining cream and finish off with cozonac, which needs to serve as a sort of lid at the top.
Bring the edges of the plastic bag together and cover the top. Take a plate and press well with it on top. Leave thus prepared cake in the fridge for a few hours to harden.
Before serving, open the plastic bag and invert the bowl into a large, round plate. The result is a round cake that resembles a ball. Remove the plastic bag carefully and sprinkle with powdered sugar or chocolate if desired. This cake takes less than 20 min. to make.