This is a recipe for a very decadent, posh chocolate toastie, from Episode 1 of the 'How to eat Alone' podcast with chef, Katie Holton. You can listen to the episode here. I imagine this would be eaten as an afternoon snack during those times when you really need a pick-me-up. Or, you know, as a really naughty dinner.
Time: 20 minutes (if you are using unroasted nuts, add 10 minutes)
Faff Level: 6/10
Plant Based Diet: This recipe is suitable for vegans
Makes: I've given you the recipe for one chocolate toastie, but technically this also makes four portions of chocolate spread. Please don't be mad at me, I know it doesn't strictly fit the brief, but on the plus side you can have three more meals or snacks involving chocolate spread. Store the extra spread in the dark in a clean, airtight jar, it keeps for a couple of weeks.
2 slices of sourdough bread, sliced quite thin. If they're too thick, they will be a nightmare to fry and eat. If you do one thing, please make sure to use sourdough. I will have a rant about why another time, but for now just know that the sourness of the dough and the crunchiness of the crust work really well with chocolate.
170 g pre-roasted nuts. I've used hazelnuts, but you can use whatever you have at home, from pistachios to almonds, they all work well and it's fun to experiment. If they aren't already roasted, please roast in a pre heated oven at 180oC for about 10 minutes then let them cool before you cook with them.
100 g dark chocolate
A pinch of flakey salt. Make sure it's flakey.
A handful of some kind of soft, sweet fruit, chopped (like strawberries, bananas, kiwis or plums).
1. Break up the chocolate and melt in a bain marie.
2. Blitz the melted chocolate and nuts to form a smooth(ish) paste. Don't worry about all of the nuts being totally decimated, it's quite nice to keep a bit of crunch. Season with salt.
3. Butter the outside of each slice of bread with plant based butter.
4. Smother the unbuttered sides with A LOT of chocolate paste. On one side, lay the chopped fruit over the chocolate and close the sandwich up.
5. Fry the sandwich in a pan, at first on a high heat until it begins to sizzle. Once it starts to sizzle, turn the heat right down and opt for a low and slow approach. Toast to your preference, I personally like to see three different colours on my toastie - black, dark brown and golden brown.
6. Take off the heat, slice in two and eat when it is still piping hot!