Postre chajá was created by the owner of a family restaurant in Uruguay. He called his meringue-based dessert 'chajá' after an indigenous bird of the same name, whose fluffy white neck and head plumage reminded him of the meringue. The ability to spot the resemblance seems to be unique to the cake's creator.
These indulgent chocolate scrolls are studded with crunchy pecans and sweet raisins, using the same basic mixture for our hot cross buns recipe. The addition of melted chocolate puts a fun twist on this Easter classic.