Serves 1
Directions
- 1Place cream cheese into a bowl.
- 2Add 1/2 cup of chocolate chips to the cream cheese.
- 3Melt the chocolate chips and cream cheese in the microwave for 30 seconds, stir, and microwave for another 15 seconds until melted.
- 4Add sugar to the melted chocolate and cream cheese mixture.
- 5Mix the chocolate, cream cheese, and sugar together.
- 6Measure out some salted caramel cashews onto a cutting board.
- 7Chop the salted caramel cashews finely.
- 8Spread out your proofed sourdough bread dough into a large rectangle, after adding 20g of sugar to the dough when you added salt.
- 9Spread the chocolate mixture on top of the dough, saving a little bit for when it is folded.
- 10Sprinkle the chopped cashews on top of the chocolate mixture.
- 11Add more chocolate chips on top of the cashews.
- 12Fold the sides of the dough into the middle until the sides meet and seal together.
- 13Seal the middle of the folded dough.
- 14Spread the remaining chocolate mixture on the folded part of the dough.
- 15Add more chocolate chips to the newly exposed chocolate mixture.
- 16Add more cashews to the newly exposed chocolate mixture.
- 17Gently roll up the dough using a bench scraper.
- 18Place the rolled dough into a well-floured banneton basket, cover, and proof in the fridge overnight.
- 19Bake in the morning at 450 degrees Fahrenheit for 30 minutes covered and 10-15 minutes uncovered or until the crust is at your preferred color.
- 20Slice the baked sourdough bread.
Ingredients
- 8 oz cream cheese
- 0.75 cup chocolate chips
- 0.75 cup salted caramel cashews
- 0.5 cup sugar
- 1 batch sourdough bread dough
- 20 g sugar for dough
Equipment
bowlspooncutting boardknifebench scraperbanneton basket
Tips
- You could use any nut instead of cashews.
- Be careful when rolling the dough as it can easily rip with the chocolate chips inside.
- Make sure your banneton basket is well-floured to prevent sticking.
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