Our factory shop will be closed over Easter and ANZAC day
125g dark chocolate
¼ cup toasted shelled hazelnuts (skinned and chopped, if you like)
2 large slices brioche, cut lengthways (see Cook’s Note)
4 Tbsp caster sugar
1 Tbsp unsalted butter
2 bananas, peeled and sliced
Juice ½ lemon
Serving size: Serves 2
Cooking time: Less than 15 minutes
Melt the chocolate in a double boiler or bowl over a pan of simmering water until runny. Remove from heat, add cream and stir until thick and shiny. Cool slightly, then fold in the hazelnuts and spread the entire ganache mixture over 1 slice of brioche.
Put sugar in a large pan over mediumhigh heat and cook until a golden brown caramel has formed, about 3-5 minutes — when making caramel, don’t stir otherwise the sugar will crystallise; instead, move the melting sugar by gently shaking the pan. Add the butter and move pan to incorporate. Add sliced banana, cook for 3 minutes, then stir in the lemon juice.
Put bananas onto the slice of brioche that doesn’t have the chocolate. Put the toast in a hot sandwich press for 2 minutes, or per side in a frying pan. Trim edges, cut into 4cm fingers and serve warm.
Brioche is a sweet French bread, enriched with eggs and butter. Look for Loaf's brioche at specialist food stores and larger supermarkets.
From Taste magazine, June 2010.