Sticky Chocolate, Maple and Walnut Swirls
Sticky Chocolate, Maple and Walnut Swirls
Tasty Sticky Chocolate, Maple And
Walnut Swirls Recipe.
Serves 12 people
Ingredients
·
450g / 1lb / cup strong white flour
·
2.5ml / ½ tsp ground cinnamon
·
50g /2oz / ¼ cup unsalted butter,
cut into small pieces
·
50g 2oz / ¼ cup caster sugar
·
1 sachet easy-blend dried yeast 1
eggs yolk
·
120ml/ 4fi oz/ ½ cup water
·
60ml/ 4 tbsp milk
·
45ml/3 tbsp maple syrup, to finish
FOR THE FILLING
·
40g / 1 ½ oz/ 3 tbsp unsalted
butter, melted
·
50g / 2oz / ½ cup light muscovado
sugar
·
175g / 6oz/ 1 cup plain chocolate
chips
·
75g / 3oz / cup chopped walnuts
Procedure
1.
Grease a deep 23 cm/9 in springform
cake tin. Sift the flour and cinnamon into a bowl, then rill) in the butter
until the mixture resembles coarse breadcrumbs.
2.
Stir in the sugar and yeast. In a
jug or bowl, beat the egg yolk with the water and milk, then stir into the dry
ingredients to make a soft dough.
3.
Knead the dough on a lightly
floured surface until smooth, then roll out to a rectangle measuring about 40 x
30 cm/ 16 x 12 in.
4.
For the filling, brush the dough
with the melted butter and sprinkle with the sugar, chocolate chips and nuts.
5.
Roll up the dough from one long
side like a Swiss roll, then cut into 12 thick even-size slices. Pack close
together in the tin, cut sides up. Cover and leave in a warm place for about I
1/2 hours, until well risen and springy. Meanwhile, preheat oven to
220°C/425°F/Gas 7.
6.
Bake for 30-35 minutes, until
golden brown. Remove from the tin and cool on a wire rack. Brush with maple
syrup while still warm. Pull swirls apart to serve.
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