recipes_Australia_June_2017

Italian job

Enjoy this rich nutty

treat with morning

coffee or after dinner

170g butter, at room temperature

¾ cup caster sugar

4 egg yolks

1 cup cocoa powder, sifted

200g hard nougat, finely chopped

100g savoiardi (sponge fingers),

chopped into small pieces

100g good-quality white chocolate,

broken into small pieces

125g hazelnuts, roasted, skins

removed, coarsely chopped

1 Using an electric mixer, beat butter

and sugar until pale and creamy. Add

egg yolks, one by one, beating well

after each addition. Fold in cocoa,

then stir in nougat, savoiardi, white

chocolate and hazelnuts.

2 Place a 30cm-long sheet of foil on

a work surface and top with a sheet

of baking paper. Spoon chocolate

mixture along one edge, leaving

a 2cm border at both ends. Roll up

foil to enclose chocolate mixture

and form a log.. Twist ends

to seal. Chill for 2 hours or

until firm. Slice to serve.

Chocolate, Hazelnut & Nougat Roll

SERVES 8 PREP 20 minutes + 2 hours to chill NUTRITION 2774kJ; 44g fat

(17g sat); 11g protein; 58g carbohydrate; 4g fibre a serve COST $2.80 a serve

42 recipes+ JUNE 2017

weekend cooking