Chocolate Nut Roll
Cooking time35 minutes
Prep time1 hour 0 minutes
Servings20 portions
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
- 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.
- 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.
- 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.
- 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.
- Cool on a wire rack and serve.
