
Allie Roomberg did it again. In her weekly newsletter I saw this recipe for Chocolate Hazelnut Streusel Bread with Salted Caramel Sauce and, given my love for hazelnut – and chocolate – I couldn’t resist. Here is my gluten-free version.
ENJOY!
Gluten-free Chocolate Hazelnut Streusel Bread with Salted Caramel Sauce
45
minutes1
hourIngredients
- For the hazelnut streusel
43 g 43 unsalted butter – 3 Tablespoons
52 g 52 Simona’s Flour Mix – 1/3 cup
50 g 50 granulated sugar – 1/4 cup
20 g 20 unsweetened cocoa powder – 1/4 cup
45 g 45 chopped hazelnuts – 1/4 cup
- For the chocolate bread
234 g 234 Simona’s Flour Mix – 1 1/2 cup
30 g 30 unsweetened cocoa powder – 1/3 cup
100 g 100 mini chocolate chips – 1/2 cup
1 Tablespoon 1 baking powder
1/4 teaspoon 1/4 salt
58 g 58 unsalted butter – 1/4 cup
200 g 200 granulated sugar – 1 cup
240 g 240 sour cream – 1 cup
2 large 2 eggs
1 teaspoon 1 vanilla extract
2 Tablespoons 2 glycerin
- For the caramel sauce
60 g 60 heavy cream
1 Tablespoon 1 unsalted butter
1/4 teaspoon 1/4 salt
1/2 teaspoon 1/2 vanilla extract
75 g 75 granulated sugar – 1/4 cup and 2 Tablespoons
1 Tablespoon 1 golden syrup or corn syrup
1 Tablespoon 1 water
Directions
- For the streusel
- Place the butter in a small microwavable bowl, cover loosely, and heat until melted.
- Add the flour, sugar, cocoa powder, and hazelnuts to the melted butter, and toss together with a fork. Set aside.
- For the chocolate bread
- Preheat the oven to 425 degrees F and generously grease a loaf pan.
- Place the flour, cocoa, chocolate chips, baking powder, and salt in a medium bowl and stir with a whisk to combine. Set aside.
- Place the butter in a large liquid measure, or a medium microwavable bowl, cover loosely, and heat until melted. Add the sugar, sour cream, eggs, glycerin, and vanilla to the melted butter, and whisk until well incorporated.
- Pour the liquid ingredients into the dry, and stir together until well combined. Transfer the batter into the prepared loaf pan, and top with the reserved streusel.
- Bake for 10 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (don’t open the oven door), and bake for an additional 40-50 minutes, or until a tester comes out clean.
- When the bread is ready, cool completely, unmold it, top with the salted caramel sauce, and serve.
- For the caramel sauce.
- In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat and add the vanilla.
- In a larger pot, combine the sugar, corn syrup, and water.Cook over medium-high heat, swirling the pot occasionally to distribute the heat evenly.
- Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
- Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
- Immediately transfer the hot mixture to a heat-safe vessel and cool completely.
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