Jamie & Jimmy's Food Fight Club: Chocolate Calzone
Stuffed with hazelnut filling, this decadent dessert is Jamie Oliver’s sweet twist on a savoury classic
"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
By Jamie Oliver
- 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)
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