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Chocolate Nut Roll

  • Cooking time35 minutes
  • Prep time1 hour 0 minutes
  • Servings20 portions
recipe image Chocolate Nut Roll

Ingredients

  • 525g plain flour
  • 1 ½ tsp salt
  • 65g caster sugar
  • 2 tsp fast action yeast
  • 240ml soured cream
  • 2 eggs, large
  • 40g Stork tub, melted and cooled
  • 115g Stork tub
  • 120ml evaporated milk
  • 200g caster sugar
  • 85g cocoa powder
  • 450g mixed ground nuts (150g walnuts, 100g pecans, 100g hazelnuts, 100g almonds)
  • 100g dark chocolate chips
  • A little milk to glaze
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Prepare the filling.  Grind the nuts to a fine powder in a food processor.  Gently warm the Stork, evaporated milk and caster sugar in a small pan until melted and combined. Stir in the ground nuts and cocoa powder.  Heat gently, stirring well until the mixture thickens.  Remove from the heat and transfer to a bowl to cool to room temperature.
  2. To make the dough combine the flour, sugar, yeast, salt, soured cream, eggs and melted stork.  Mix to a rough dough. Knead the very soft dough in the bowl for 10 minutes, pinching the dough with your fingertips, lifting and pressing back down. Transfer to a lightly greased bowl, cover and allow to rise for 1 hour.
  3. Lightly grease the worksurface and split the dough in half.  Roll out each portion to a rectangle approx. 25cm x 40cm.  Spread with half of the cooled filling and scatter with half of the choc chips.  Fold over the two short edges just a little to encase the filling and roll the dough from the long edge tightly to make a long roll.  Pinch together the dough at the seam.
  4. Transfer to a well greased or lined baking tray, cover loosely and allow to rise for 3 hours. Brush well with milk and bake (160c (fan)/180c/Gas Mark 4) in the oven for 35 minutes until golden.
  5. Cool on a wire rack and serve.