Certainly not the most virtuous recipe that I’ve ever shared on Finger, Fork & Knife – but is so right in so many other ways. Imagine rich, creamy bittersweet chocolate and roasted hazelnuts melted together and sandwiched between two slices of sweet eggy sourdough bread and cooked until golden and crunchy on the outside and warm and gooey on the inside. Finished with a scoop or two of coffee icecream and a sprinkle of hazelnut praline. If you can get over the fact that enjoying one of these babies might mean an extra star-jump or two, you’ll love it.
For the chocolate hazelnut filling:
40g hazelnuts, lightly roasted
60g raw caster sugar
100ml pouring cream
120g dark chocolate, chopped
¼ tsp salt
4 thick slices of good quality sourdough bread
¼ cup milk
Good quality coffee ice cream, to serve
Spread the hazelnuts onto a baking tray that has been lined with baking paper.
In a small saucepan over medium-high heat, combine the sugar and the water. Stir until sugar dissolves, then bring to the boil and cook until the mixture has turned an amber colour – approx. 4-5 minutes. Pour onto the hazelnuts, let cool completely. Break the praline into pieces and process in a food processor until finely chopped.
Bring the cream to the simmer gently in a saucepan over medium heat. Add chocolate, stir until smooth. Remove from heat and set aside to cool a little before adding ¾ of the praline. Stir to incorporate and set aside.
In a shallow dish, give the eggs; milk and a pinch of sea salt a quick whisk.
Thickly spread half the slices of bread with the chocolate-hazelnut mixture, sandwich the remaining slices. Pop the sandwiches into the eggy mixture and let them sit for 2 minutes each side – until thoroughly soaked – shake off excess.
Heat some olive oil in a large frying pan over medium-high heat. Add the sandwiches and cook, turning only once, until golden – approx. 2-3 minutes each side.
Slice sandwiches in half and serve with a generous scoop of good quality coffee ice cream and a sprinkling of the remaining hazelnut praline.