Gooey Chocolate Hazelnut Loaf with Caramelised White Chocolate Glaze
CHOCOLATE HAZELNUT LOAF
½ cup hazelnuts, roasted and loose skins rubbed off
1 cup plain flour
⅔ cup caster sugar
¼ cup plus 3 tablespoons Dutch-processed cocoa, sieved
1 teaspoon baking soda, sieved
½ teaspoon baking powder
½ teaspoon fine sea salt
½ cup hot strong black coffee
⅔ cup unsweetened full-fat Greek yoghurt
½ cup neutral oil, eg canola or sunflower
1 large egg at room temperature
100 grams dark chocolate, finely chopped (50% cocoa)
⅔ cup chocolate hazelnut spread
GLAZE AND TOPPING
180 grams caramelised white chocolate, melted
30 grams dark chocolate, melted (50% cocoa)
1½ teaspoons neutral oil, eg canola or sunflower
¼ cup hazelnuts, roasted and roughly chopped
EQUIPMENT: Grease a 22cm x 10cm loaf tin and fully line with baking paper.
Preheat the oven to 170°C regular bake.
CHOCOLATE HAZELNUT LOAF: Put the hazelnuts in a mini food processor and pulse it to a fine powder (similar to that of almond meal). Alternatively, put the hazelnuts in a snap-lock bag and bash with a rolling pin.
In a large bowl, whisk together the ground hazelnuts, flour, caster sugar, cocoa, baking soda, baking powder and salt.
In a separate medium bowl, whisk together the hot coffee, yoghurt, oil and the egg until well combined. Add the wet ingredients to the dry ingredients and whisk together until just combined and no dry spots remain. Fold through the chopped dark chocolate. Pour half of the batter into the prepared loaf tin. Dollop the chocolate hazelnut spread on top, then pour over the remaining batter. Swirl a chopstick or skewer through the batter.
Bake on the lower-middle oven rack for about 40-45 minutes, until risen, springs back to the touch and a skewer inserted comes out clean with a few moist crumbs. Set the loaf aside to cool in the tin for about 10 minutes, before turning out onto a wire rack to cool completely.
TOPPING: Once the loaf has cooled completely, prepare the topping. Melt both chocolates in separate bowls in a microwave. Combine the melted dark chocolate and the oil together and set aside.
Pour the caramelised white chocolate over the top of the loaf and spread out to the edges, letting it naturally drizzle down the sides. Drizzle the dark chocolate over the top of the caramelised white chocolate. Using the back of a teaspoon, swirl the two chocolates together on top. Sprinkle over the chopped hazelnuts. Serve at room temperature. SERVES 8