Recipes

Jamie & Jimmy's Food Fight Club: Chocolate Calzone

Stuffed with homemade hazelnut filling, this decadent dessert is Jamie Oliver’s sweet twist on a savoury classic.

Stuffed with hazelnut filling, this decadent dessert is Jamie Oliver’s sweet twist on a savoury classic

(Credit: James Lyndsay)

"Oozing with homemade Nutella, this sweet take on the Italian calzone is totally filthy — carve them up on a big board and let everyone help themselves." - Jamie Oliver

Chocolate Calzone

By Jamie Oliver

Ingredients

  • 1 kg tipo 00 flour, plus extra for dusting
  • 1 x 7 g sachet of dried yeast or 5 g fresh yeast
  • 1 tbsp caster sugar

Homemade Nutella Filling:

  • 350 g hazelnuts
  • 100 g golden caster sugar
  • 450 g quality dark chocolate (70%)
  • 225 mL double cream
  • 150 g unsalted butter (at room temperature)

Preparation

1. Preheat the oven to 200°C/400°F/gas 6.

2. To make the dough, sieve the flour and 1 big pinch of fine sea salt onto a clean work surface, then make a well in the middle.

3. Combine the yeast, sugar and 650 mL of tepid water in a jug, leave for a few minutes until
it starts to froth, then pour into the well.

4. Using a fork, gradually bring the flour in from the sides and swirl it into the liquid. Keep mixing and incorporating the flour until it comes together into a rough dough. With clean, flour-dusted hands, work the rest of the flour into the dough, then knead until it forms a smooth, springy and slightly wet dough.

5. Place into a large flour-dusted bowl, dust with a little more flour, then cover the bowl with a damp cloth. Leave in a warm place for about 1 hour, or until doubled in size.

6. To make the filling, spread the hazelnuts out on a baking tray, then place in the oven for 10 minutes, or until golden. Leave to cool completely.

7. Reserving a small handful of the toasted nuts, place the rest into a food processor with the sugar, then blitz to a fairly smooth paste.

8. Snap the chocolate into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat. Stir until melted.

9. Add the cream and 100 g of butter, then stir until smooth and combined. Fold in 1 big pinch of sea salt and the hazelnut paste.

10. Knock back the risen dough, then divide into 14 portions. On a flour-dusted surface, roll each portion out into rough 16 cm rounds.

11. Spoon 1 heaped tablespoon of the chocolate mixture onto one side of each pastry round, then fold the pastry over the filling into a half-moon shape, crimping the edges to seal — they should look like Cornish pasties.

12. Melt a small knob of the remaining butter in a large frying pan on a medium-low heat, then add as many calzones as will fit, being careful not to break or pierce them. Cook for 8 to 10 minutes, or until golden and crisp, turning halfway.

13. Roughly chop or bash the reserved toasted nuts.

14. Slice the calzones into wedges or halves, if you like, then serve straightaway with a few toasted hazelnuts scattered on top. If you have any leftover chocolate, melt it and drizzle on top. Repeat with the remaining calzones, serving as you go.

Yield: Makes 14 servings


This recipe originally appeared on Jamie & Jimmy’s Food Fight Club - Series 4: © 2015 Jamie Oliver. Visit jamieoliver.com or follow him at @jamieoliver.

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Become a CBC Member

Join the conversation  Create account

Already have an account?

now