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Chocolate, Banana & Hazelnut Soda

Wed, 18 September 2019

Chocolate, Banana & Hazelnut Soda

Ingredients

  • 80g Blanched Hazelnuts
  • 1 Large Free-Range Egg
  • 1 Banana, mashed
  • 500 g Plain Flour, plus extra for dusting
  • 25g Cocoa Powder
  • 1tsp Bicarbonate of Soda
  • 75 g Dark Chocolate Chips (70%)
  • 300ml Buttermilk

Method

  • Preheat the oven to 200ºC.
  • Roast the hazelnuts in the oven until lightly golden, about 5mins, then crush.
  • Whisk the egg and mashed banana in a small bowl.
  • Sift the flour, cocoa and bicarb into a large mixing bowl, then stir in half of the roasted nuts, the chocolate chips and a pinch of sea salt.
  • Make a well in the middle and pour in the egg and banana mix, then mix in enough of the buttermilk to bring it together into a ball of dough.
  • Knead on a floured surface for a few seconds, pat into a 15cm round and place on a non-stick baking tray.
  • Cut a deep cross in the top, then scatter over the remaining nuts.
  • Bake for 40 minutes. Turn the bread over and bake for 5 more minutes, or until it sounds hollow when the base is tapped.

 

Chocolate Hazelnut Spread

Ingredients

  • 100g Blanched Hazelnuts
  • 350g Milk Chocolate, broken into pieces
  • 100g Dark Chocolate, broken into pieces
  • 75g Icing Sugar
  • 125ml Vegetable Oil
  • ½tsp Vanilla Bean Paste

Method

  • Preheat oven to 200°C. Roast the hazelnuts in the oven until lightly golden, about 5mins, then leave to cool.
  • Meanwhile, melt the chocolates together in a large heatproof bowl set over a pan of gently simmering water.
  • Transfer the nuts to a food processor and whiz until finely chopped. Add the sugar and whiz again. Add the melted chocolate, oil and vanilla and whiz until combined.
  • Spoon into sterilised jars.

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