Ingredients
- 100g plain chocolate, broken into pieces
- 1 Aqua & Farina pasta sfoglia
- 25g butter, melted
- 2 tbsp caster sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Put the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Remove from the heat, stir until smooth, then leave to cool for 15 minutes, stirring occasionally.
- Unroll the pastry and place on a board. Generously brush with some of the melted butter. Leave to stand for 10 minutes, then spread the cooled chocolate all over the buttered pastry.
- Mix the caster sugar and cinnamon together and scatter over the chocolate then brush all over with more of the melted butter.
- Roll up the pastry, Swiss roll-style, from one long side, then brush all over with more of the melted butter.
- Chill in the refrigerator for 15 minutes.
- Preheat the oven to 220°C.
- Using a serrated knife, slice the pastry roll into 12 even sized rounds.
- Place the rounds cut-side up in the prepared tin.
- Bake in the preheated oven for 15-20 minutes, or until risen and golden brown. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or cold.
