Name: Chocolate and hazelnut Kugelhopf
Prep time: 90 min
Cook time: 35 min
Total time: 125 min
Yield: 10
Ingredients: 360 gm plain flour, sifted, plus extra for dusting; 50 gm caster sugar; 10 gm dried yeast; 200 ml milk; 1 egg; 30 gm softened butter; Vegetable oil, for greasing; large Crunchie or Violet Crumble, coarsely chopped, to serve; Hazelnut filling; 150 gm roasted hazelnuts; 200 gm caster sugar; 70 gm Dutch-process cocoa, sifted; 2 eggwhites; Dark chocolate ganache; 90 gm dark chocolate (65%-70% cocoa solids), coarsely chopped; 100 ml pouring cream

Chocolate and hazelnut Kugelhopf

Hobart's Sweet Envy have crafted their own version of the Central European cake with a crunchy hazelnut filling and a drizzle of dark chocolate ganache.

Serves 10

Prep

1H 30M

Cook

35M

Total

2H 5M

“It’s all about the mould here,” says Alisair Wise of Hobart’s Sweet Envy. “The easiest mould to find is a Bundt tin, but if you have a Kugelhopf tin, go for it. Any geometric shapes or swirls will set this cake off.”

Ingredients

360 gm plain flour, sifted, plus extra for dusting

50 gm caster sugar

10 gm dried yeast

200 ml milk

1 egg

30 gm softened butter

Vegetable oil, for greasing

large Crunchie or Violet Crumble, coarsely chopped, to serve

Hazelnut filling

150 gm roasted hazelnuts

200 gm caster sugar

70 gm Dutch-process cocoa, sifted

2 eggwhites

Dark chocolate ganache

90 gm dark chocolate (65%-70% cocoa solids), coarsely chopped

100 ml pouring cream

Method

1.Combine flour, sugar, yeast and ½ tsp salt in an electric mixer fitted with the dough hook. Add milk, egg and butter, and knead until smooth and elastic (8 minutes). Cover mixing bowl with a tea towel and leave at room temperature until dough has doubled in size (30 minutes).

2.Meanwhile, preheat oven to 175°C. For hazelnut filling, blend hazelnuts in a food processor to a fine powder. Transfer to a bowl, add remaining ingredients and stir to combine.

3.Roll out dough on a lightly floured surface to a 30cm x 20cm rectangle, spread hazelnut filling evenly on top, and roll up lengthways to a 30cm-long cylinder.

4.Cut cylinder lengthways down the middle and twist the two pieces together. Place in an oiled and floured 1.5-litre Kugelhopf or Bundt cake tin, joining ends together. Leave dough to prove until doubled in size (30 minutes), then bake until it sounds hollow when tapped (35 minutes). Cool in tin for 5 minutes, carefully turn out onto a plate, then transfer to a wire rack to cool.

5.For dark chocolate ganache, place chocolate in a heatproof bowl and bring cream to the boil in a small saucepan. Pour hot cream over chocolate, stir until smooth and shiny, and leave to thicken slightly (20-30 minutes). To serve, spoon ganache over Kugelhopf and scatter with Crunchie. Kugelhopf is best served the day of baking.