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Sticky Chocolate, Maple And Walnut Swirls


Serves 12 people


  • 450g / 1lb / cup strong white flour
  • 2.5ml / ½ tsp ground cinnamon
  • 50g /2oz / ¼ cup unsalted butter, cut into small pieces
  • 50g 2oz / ¼ cup caster sugar
  • 1 sachet easy-blend dried yeast 1 eggs yolk
  • 120ml/ 4fi oz/ ½ cup water
  • 60ml/ 4 tbsp milk
  • 45ml/3 tbsp maple syrup, to finish


  • 40g / 1 ½ oz/ 3 tbsp unsalted butter, melted
  • 50g / 2oz / ½ cup light muscovado sugar
  • 175g / 6oz/ 1 cup plain chocolate chips
  • 75g / 3oz / cup chopped walnuts


  1. Grease a deep 23 cm/9 in springform cake tin. Sift the flour and cinnamon into a bowl, then rill) in the butter until the mixture resembles coarse breadcrumbs.
  2. Stir in the sugar and yeast. In a jug or bowl, beat the egg yolk with the water and milk, then stir into the dry ingredients to make a soft dough.
  3. Knead the dough on a lightly floured surface until smooth, then roll out to a rectangle measuring about 40 x 30 cm/ 16 x 12 in.
  4. For the filling, brush the dough with the melted butter and sprinkle with the sugar, chocolate chips and nuts.
  5. Roll up the dough from one long side like a Swiss roll, then cut into 12 thick even-size slices. Pack close together in the tin, cut sides up. Cover and leave in a warm place for about I 1/2 hours, until well risen and springy. Meanwhile, preheat oven to 220°C/425°F/Gas 7.
  6. Bake for 30-35 minutes, until golden brown. Remove from the tin and cool on a wire rack. Brush with maple syrup while still warm. Pull swirls apart to serve.

Recipe source: The Chocolate Bible

Recipe Code: 20170021

Image source:http://www.fromthelittleyellowkitchen.com

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