Grease two loaf pans with 1kg kapacity (23 x 10cm) with oil.
Divide the dough into two pieces; leave one piece covered in the fridge.
Roll out the dough on a lightly floured surface to a (38 x 28cm) rectangle and straighten the edges.
Smear half of the chocolate filling on the dough with a palette knife/offset spatula, leaving a 2cm border. Scatter half of the pecans on top.
Lay the dough with the long side facing you. Brush some water on the left edge. Roll the dough tightly from right to left. Press the wet edge well on the roll, then place the roll with the seam facing down.
Cut about 2cm off from both sides with a serrated knife. Carefully cut the roll lengthwise (!) in half.
Press together the upper ends of the pieces and twist the pieces together, creating a type of braid. Press the bottom edges together.
Carefully place the braid in the pan. Cover with a towel and let it rest for 1-1½ hours at a warm spot. Repeat this process with the second half of the dough.
Preheat the oven to 190°C.
Cover the pans with tin foil and bake for about 30 minutes on the middle rack. Do the toothpick test to see if the cake is done.