I had a lot of requests for the recipe for this when I recently posted a picture of it on Facebook & Instagram so I thought I'd share the love on here for you all to try making it for yourselves.
Enjoy this with friends, tearing bits of warm gooey dough off & dunking in more ganache, a decadent breakfast, warmed through in the oven or as a yummy dessert with some vegan ice cream or cream. It freezes well & you can break legs off whilst it’s frozen so no need to defrost the whole lot.
Sourdough Brioche Chocolate Tear & Share (Vegan Version)
250g strong white bread flour
150g white production sourdough
150 g dairy free milk, (soya/oat/almond/hazelnut milk)
5g of salt
100g dairy free butter
50g of soya cream or coconut cream
100g of dairy free dark chocolate, broken in to chunks
A 20cm springform tin, lightly oiled
In a mixer with a dough hook attached, combine all the ingredients, except the butter, to form a dough. On a medium speed, add the butter a little at a time to gradually incorporate fully until you have added it all & you have a smooth glossy dough which will be very stretchy & quite sticky & difficult to handle. Place the dough into a plastic container & leave in the fridge for 6 to 8 hours or overnight.
Just before you are ready to take your dough out of the fridge, make your ganache.
Gently heat either 50g of soya cream or 50g of coconut cream in a saucepan then add in 100g of dairy free dark chocolate, broken in to chunks. Don’t be tempted to use a good quality one because you’ll only end up with a grainy ganache. The cheaper the better really & Lidl do a very cheap dairy free dark choc. If you want to mix it up a bit, add a teaspoon of chunky peanut butter or marmite.
Remove from fridge & divide into 4 equal portions.
Next roll the first portion out into a circle & place over the base of the tin so that it’s just overlapping the edges. Smear ganache over it then repeat this process with the other portions of dough until you have layer of dough with ganache between them. Don’t put ganache on the final layer, you can indulge in this later on if there is any left.
Trim the excess dough from around the edges of the tin & place a small round ramekin in to the centre of the layers. With a sharp knife, cut the dough in to quarters, then eighths & sixteenths. It’s important not to cut right across, the ramekin is there to stop this happening, so that you have a circle of dough left untouched in the centre.
You should now have 16 legs. Use a pair of scissors to make sure they are not still slightly attached & then take a pair of legs & twist them away from each other, for three or four twists, pressing them together at the end. Repeat this with all the pairs of legs until they have all been twisted. You should now have eight pairs of twisted doughy chocolatey legs.
Place the springform tin over the base, cover & leave at room temperature for approximately 12 hours. Don’t expect this to rise hugely, it’s a heavy dough after all, weighed down even further by all that lovely ganache!
If your house is quite warm they may take less time to prove so keep checking.
Once proved, brush the top of the loaves with dairy free milk.
Place in a pre heated oven at 200 degrees C, for about 35 to 50 minutes, but check after about 20 minutes & turn around to ensure an even bake.
Leave to cool on a baking tray in it’s tin, before attempting to turn it out, (you don’t want it’s legs falling off!).