Choc-chunk monkey bread with chocolate sauce

Method

1. Step 1

   Combine the flour, yeast, salt and half the sugar in a bowl. Add chopped butter and use your fingertips to rub into the flour mixture until the mixture resembles breadcrumbs. Whisk the egg and milk in a jug. Add to the flour mixture and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Loosely cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

2. Step 2

   Preheat oven to 180°C. Grease a 25cm (top measurement) bundt or ring cake pan and lightly dust with flour. Combine the cinnamon and remaining sugar on a plate. Place the combined chocolate in a bowl.

3. Step 3

   Punch down the dough. Turn onto a lightly floured surface and knead until smooth. Divide the dough into 4 even portions. Cut 1 portion into 10 pieces and roll into balls. Repeat with the remaining dough portions. Brush the dough balls with melted butter and roll in the sugar mixture to coat.

4. Step 4

   Arrange 10 dough balls in the base of the prepared pan. Sprinkle with one-third of the chocolate mixture. Repeat layering with the remaining dough balls and chocolate mixture, finishing with a layer of dough balls. Set aside in a warm, draught-free place for 15 mins to rise.

5. Step 5

   Bake for 35-40 mins or until golden brown and cooked through. Set aside in the pan for 5 mins to cool before turning onto a serving plate.

6. Step 6

   Meanwhile, to make the chocolate sauce, place the cream, chocolate and sugar in a medium saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and sauce is smooth. Set aside for 15 mins to cool slightly.

7. Step 7

   Drizzle monkey bread with the chocolate sauce and serve immediately.