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Chocolate toast
smothered
in boozy berry jam
in boozy berry jam
You will need:
For the bread
7g instant yeast
285ml warm water
455g strong white flour
+ flour for kneading
100g caster sugar
1 vanilla pod
300g dark chocolate
For the jam
100ml amaretto
180g blueberries
250g strawberries
40g white caster sugar
4 tbsp water
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1. Make the Boozy berry jam
Wash and trim the green tops of the strawberries,
cut roughly into 4 and place in a non-stick pan
along with the water, sugar and blueberries.
Cook on a medium heat till the strawberries break
down and the liquids reduce to a thick jam
consistency. Take off the heat and allow to cool
slightly. Stir in the Amaretto and allow to cool
completely.
Baked figs in parmesan baskets
Dissolve the instant yeast in the slightly warm water.
Sift the flour into a bowl, add the sugar and salt. De-seed the seeds from the vanilla pod,
add to the flour and mix well.
Chop the dark chocolate into centre meter chunks and add to the dry ingredients.
Pour the water and dissolved yeast into the flour and mix well. The mixture will turn into a
dough. Once it forms a dough take it out the bowl and kneed vigorously on a well floured
table for 10 minutes. Place the dough in a covered bowl and keep somewhere dry and
warm for 2 hours to let it rise.
Once risen, take it out the bowl and "knock the dough back". This is a bakers term for
kneading again gently for a minute. This produces an even rise and removes air pockets.
Once knocked back roll into a cylindrical shape place on a tray and bake in the oven
for 25 minutes at 180c.
Once baked, tap the bottom of the bread and listen for a hollow sound.
If it is hollow then the bread is cooked.
Allow to cool completely.
3. Finish and serve
Slice the bread into chucky slices and toast under a grill then smoother
in your boozy berry jam.
Pure Vegetarian and vegan food, Vegetarian puddings
All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock