chocolate panettone

MAKES 1 large panettone

1 x panettone dough recipe (see page 146) 200g dark chocolate, chopped

½ cup (40g) cacao nibs

2 tablespoons plain flour

100g dark chocolate, melted 2 tablespoons honey

1 tablespoon hot water

1 tablespoon coffee sugar, for decorating

1 Make panettone following the panettone dough recipe.

2 Place the chocolate and cacao nibs in a bowl and toss with flour. Add chocolate to the dough and beat for 1 minute or until well combined. Transfer to a lightly oiled bowl, cover with a damp tea towel and set aside for 2 hours or until doubled in size.

3 Preheat oven to 220°C (200°C fan). Turn the dough out onto a lightly floured surface and knead until smooth. Shape into a smooth ball and place in a lightly greased 22cm (top measurement) pandoro tin (see Tip). Cover with a damp tea towel and set aside to prove for 30 minutes, or until the dough comes two-thirds of the way up the tin.

4 Place on baking tray and bake for 10 minutes. Reduce the oven temperature to 200°C (180°C fan) and bake for 20—25 minutes, or until an inserted skewer comes out clean.

5 Cool the panettone in the tin for about 15 minutes before inverting onto a wire rack to cool completely.

6 Place melted chocolate in a small bowl. Mix honey and hot water together and add to the chocolate. Mix until smooth and pour over the panettone. Serve sprinkled with coffee sugar.

Tip Pandoro tins are available from most kitchen supply stores. If you don’t have a 22cm pandoro tin, you can use a 23cm Bundt tin.