Chocolate and Hazelnut Desserts

METHOD

METHOD (Makes 1 tray – 8 – 12 portions)

Place Ciabatta mix and water in a bowl and blend together to form a dough. Knead for 2 minutes, then add the softened butter and continue mixing for a further 2 minutes until all the butter is incorporated. (The dough will be quite soft).

Roll out on a lightly floured surface to approx 25cm/10 inch square and spread with Nutella.

Sprinkle over half the Chopped Hazelnuts, (filling) then roll up dough “Swiss roll style”.

Cut into 1cm (½ inch) slices and place these randomly, cut side up, into a well greased and pre-lined baking tray 27 x 17.5 cm (11 x 7 inches).

Sprinkle over the remaining chopped hazelnuts and half the Maple Syrup. Cover with a damp tea towel; lightly oiled plastic or polythene and leave to prove in a warm place for approx 10 – 15 minutes.

Remove cover and bake in a preheated oven 200°C (400°F, Gas Mark 6) for approx 20 minutes until well risen and golden brown.

Pour over remaining Maple Syrup and allow it to soak into the dessert whilst cooling a little.