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Nutella Krantz Cake ( adapted from ‘Jerusalem’)

February 12, 2014

It has been brought to my attention that there have been a lot of gluten free recipes on here lately. I have indeed been enjoying the challenge of experimenting so that I’m able to bring some baked goodness to my wheat-free friends. However, it’s time that I return to some gluten-filled goodness and what better way to do it than through the medium of chocolatey bread.

This is something of a chinese whispers recipe. It is adapted from an adaptation of a recipe from Jersualem by Yotam Ottolenghi and Sami Tamimi. I was given the book as a thankyou for being a bridesmaid for a friend who spends a lot of time in Armenia. She tells me that a lot of the food is very similar. So far this is the only recipe I’ve made from the book but they writing and stories surrounding the recipes is so fascinating that it’s worth owning for that alone.

Nuttella Krantz Cake

I was going to make the chocolate filling the long-winded way but I didn’t have any pecan nuts and I did have a jar of Nutella so that seemed a good way to solve the nut-deficiency and save time. It doesn’t result in such a refined cake but I’m sure you expect no less from me by now.

nutella krantz cake

Phone photo – sorry!

Nutella Krantz Cake
by Poires au Chocolat, Yottam Ottolenghi and Sammi Tamimi

265g plain flour
50g soft brown sugar
1 tsp fast action dried yeast
1 tsp vanilla bean paste
pinch of salt
1 large egg
85ml water
85g unsalted butter

200g Nutella and a knob of butter, gently heated until spreadable. You might want to loosen with a little milk.

For the  finishing syrup: 130g caster sugar, 80ml water, sea salt flakes (optional) 

In a large bowl (of your stand mixer if using) mix the flour, sugar and yeast.
Ass the egg, water and vanilla bean paste and mix using hands or a spoon.
Once it is almost combined, knead using the dough hook for 2-3 mins or your hands until it is uniform. The stand mixer is preferable to keep the dough cold.
Add the salt and then add 2cm chunks of butter 1 by one  waiting for them to be combined as you add them.
Knead for another 10 mins until the dough is smooth and silky.
Place the dough in a greased bowl, cover with clingfilm and leave in the fridge overnight.

Grease a loaf tin and line the bottom of it.
Melt the nutella.
Take the solid dough out of the fridge.
On a floured surface, shape the dough into a square and roll out to a rectangle 38x23cm – just a little dumpier than A3 paper (same dimensions on the short side but a couple of cm shorter on the long side). You want the endges to be as straight as possible. Emma at Poires au Chocolat explains this stage particularly well.

Spread the nutella mix over the rectangle but leave a border around the edges.
Brush the short end with some water and roll the dough up tightly like a swiss roll.
Pinch the end closed to seal.
Using a sharp knife cut down the length of the roll to show the layers (not to show the spiral).
Twist the two sections together and pinch the ends to seal.
Gently place in the loaf tin, cover with a damp tea towl and leave in a warm place for 1 – 1 1/2 hrs. It won’t rise much though.
Heat the oven to 170C and bake the bread for 25-3omins.
When you thin it’s nearly done heat the sugar and water until just dissolved and it has just boiled, then leave it to cool for a few minutes.
Brush the syrup over the loaf while it is still hot. You won’t use it all straight away and will need to keep returning and re-brushing as it sinks in.
If you’re using the sea salt flakes (I recommend) sprinkle them over.

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