Meals and Courses

  • 1 large egg, beaten
  • 150 ml (¼ pint) milk
  • 2 teaspoons vanilla bean paste
  • 75 g (3 oz) unsalted butter, softened
  • ¼ teaspoon salt
  • 375 g (12 oz) strong white bread flour
  • 50 g (2 oz) ground hazelnuts
  • 50 g (2 oz) caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 200 g (7 oz) chocolate hazelnut spread
  • 100 g (3½ oz) hazelnuts, roughly chopped, plus 25 g (1 oz) to decorate
  • beaten egg, to glaze
  • 50 g (2 oz) plain dark chocolate, chopped
  • cocoa powder and icing sugar, for dusting

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual. Add the ground hazelnuts with the flour. Fit the pan into the machine and close the lid. Set to the dough programme. Grease a 20 cm (8 inch) loose-bottomed, round cake tin.

At the end of the programme turn the dough out on to a floured surface. Roll one-third of the dough to a 26 cm (10½ inch) round. Place it in the tin so it comes about 3 cm (1¼ inches) up the sides to make a case.

Dot one-third of the chocolate spread over the base and scatter with one-third of the nuts. Divide the remaining dough into 3 pieces and roll each to a 20 cm (8 inch) round. Place one layer in the tin and dot with another third of the chocolate spread and nuts. Continue layering finishing with a layer of dough.

Brush the dough with beaten egg. Press the chopped chocolate and reserved nuts into the dough. Cover loosely with oiled clingfilm and leave to rise in a warm place for 45—60 minutes or until about half the size again.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 50 minutes. Cover it with foil if the top starts to over-brown. Transfer to a wire rack to cool. Serve dusted with cocoa powder and icing sugar.

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