Salted Chocolate Nut Loaf. Providing for the masses has never been easier with this simple scrumptious Salted Chocolate Nut Loaf.
Makes 1 loaf
½ quantity Basic Brioche Dough (approx 600g)
200g dark chocolate, chopped
1 egg, lightly beaten
1½ tsp sea salt flakes
60g butter, softened
⅓ cup icing sugar, sifted
1 egg yolk
½ cup almond meal
1-2 tbsp dark rum
½ cup toasted pecans, chopped, plus extra 1 tbsp for topping
¼ cup caster sugar
1 vanilla bean, seeds scraped
To make nut filling, using a hand beater, cream together butter and icing sugar until creamy. Add egg and egg yolk, beating until well combined. Add almond meal and rum, then stir in pecans. This mixture can be made in advance; soften before using.
On a lightly floured benchtop, re-knead dough and roll out to a 40cm x 25cm rectangle. Spread nut filling onto dough, leaving a 2-3cm edge on the sides, sprinkle with chocolate. Roll dough from the long side to form a log. Place onto a greased and paper-lined baking tray. Using a sharp knife, cut 7 incisions into the log but not cutting all the way through. Gently push these pieces into alternate directions to create a free-form arrangement. Cover again and allow to sit in a warm area for 1 hour or until doubled.
Preheat oven to 180°C. Brush log with beaten egg and sprinkle with sea salt and extra pecans. Cook for 20 to 25 minutes or until cooked and golden brown. Cool on tray while you make glaze.
To make glaze, heat sugar, vanilla bean, and 2 tablespoons of water in a small saucepan. Stir to dissolve, then simmer for 1 to 2 minutes or until thickened. Brush or drizzle glaze over warm log. Best eaten while warm.