Mix the flour, salt, sugar and yeast in a bowl. Add the butter, chocolate and milk, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
Weigh out 8 portions of dough at approx. 90 g each, shape into balls, placing the almond (king) into one of the balls. Shape a large ball from the remaining dough, place on a baking tray lined with baking paper and arrange the small balls evenly around the large one, cover and leave to rise again for approx. 30 mins. Brush with egg, sprinkle with flaked almonds and sugar crystals.
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool.