Gluten-free Chocolate Hazelnut Streusel Bread with Salted Caramel Sauce

Gluten-free Chocolate Hazelnut Streusel Bread with Salted Caramel Sauce

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

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Medium
Prep time

45

minutes
Cooking time

1

hour 

Ingredients

  • For the hazelnut streusel
  • 43 g unsalted butter – 3 Tablespoons

  • 52 g Simona’s Flour Mix – 1/3 cup

  • 50 g granulated sugar – 1/4 cup

  • 20 g unsweetened cocoa powder – 1/4 cup

  • 45 g chopped hazelnuts – 1/4 cup

  • For the chocolate bread
  • 234 g Simona’s Flour Mix – 1 1/2 cup

  • 30 g unsweetened cocoa powder – 1/3 cup

  • 100 g mini chocolate chips – 1/2 cup

  • 1 Tablespoon baking powder

  • 1/4 teaspoon salt

  • 58 g unsalted butter – 1/4 cup

  • 200 g granulated sugar – 1 cup

  • 240 g sour cream – 1 cup

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 Tablespoons glycerin

  • For the caramel sauce
  • 60 g heavy cream

  • 1 Tablespoon unsalted butter

  • 1/4 teaspoon salt

  • 1/2 teaspoon vanilla extract

  • 75 g granulated sugar – 1/4 cup and 2 Tablespoons

  • 1 Tablespoon golden syrup or corn syrup

  • 1 Tablespoon 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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