Recipe: Chimney Cake

CHIMNEY CAKE

A barbecued dessert!? Yes, that's right! Originally a popular Hungarian street snack, this chimney cake has a perfect crisp exterior and soft inside making the most delicious dessert. Even better, it's coated in cinnamon and sugar! Warning: seriously addictive.

Ingredients

For The Dough

  • 500 g plain flour
  • 14 g dried active yeast
  • 50 g caster sugar
  • 5 g salt
  • 200 ml whole milk, warmed to be tepid
  • 3 large egg yolks
  • 150 g unsalted butter, melted

To Coat The Outside

  • 200 g caster sugar
  • 1 tsp cinnamon
  • 1 tbsp cocoa powder, to dust

To Coat The Inside

  • 150 ml double cream
  • 200 g dark chocolate
  • 50 g chopped toasted hazelnuts

You’Ll Also Need

  • 1 wide metal tube (or fizzy drink cans wrapped tightly in foil)
Make the Dough

Step 1

Make The Dough

Tip the flour into a mixing bowl or the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl and the salt to the other. Pour in the milk and start mixing either by hand or in the mixer until it begins to come together. Add the egg yolks and the butter and continue to mix into a dough. Knead for 10-15 minutes until it becomes smooth and elastic, then return to the bowl, cover with clingfilm and leave to prove for 1 hour, or until doubled in size.

Roll the Dough

Step 2

Roll The Dough

Preheat a grill to medium-high (or set up your spit roast over an open fire or barbecue)! Scrape the dough out of the bowl and onto a floured surface. Roll the dough out into a thin sheet and cut into long ribbons, then join two ribbons, pressing the dough together to create one very long ribbon. Grease your metal tube (or foil wrapped cans) with a little oil or butter. Spiral the dough from one end of your metal tube to the other, covering the metal but not overlapping the dough. Gently roll the tube over a work surface press the dough together a little. Combine the sugar, cinnamon and cocoa powder on a large plate and roll the dough in it.

Cook!

Step 3

Cook!

Place the dough rings onto a baking tray and place them under the grill, turning every minute for 10 minutes until they’re golden and crisp on the outside (or attach the tubes to your spit roast and turn over the fire continuously until golden brown and crisp on the outside).

Finish and Serve

Step 4

Finish And Serve

Leave the dough to cool a little, then slide them off the metal tubes to create a hollow cylinder. Heat the cream to a simmer. Chop up the chocolate, transfer it to a bowl and pour over the hot cream. Leave the chocolate to melt for a moment then stir it into a smooth ganache. Spread the ganache over the inside of the chimneys, then scatter over the hazelnuts so that they stick! Serve up and impress your mates. Makes 4 cylinders.

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