- Whisk together the warm milk and yeast in a bowl.
- Sieve the flour and add to the bowl, along with one egg. Mix until combined.
- Add the butter and continue to mix for a few more minutes, until dough comes together to form a ball.
- Cover and set in fridge for 6 hours.
For chocolate filling:
- Melt the butter in a pan, add the sugar and remove from the heat.
- Add the chocolate, whisk until melted and smooth.
- Add the cinnamon and cocoa powder before setting aside.
- Put all the syrup ingredients in a saucepan. Heat on medium to melt together. Set aside to cool.
- On a lightly floured surface, roll out the dough into a rectangular shape approx. 12x20 inches.
- Spread the chocolate mix over the surface, and cover with nuts.
- Roll the dough in to a log.
- Cut through the centre length-wise, leaving the dough connected at one end.
- Fold each piece of the dough around the other, like a rope.
- Place in greased baking tin and leave in a warm place to prove until it about doubles in size, for approx. 1 to 1 and a half hours.
- Bake at 180°C, full fan, for 30-40 min, or until a toothpick inserted in the middle comes out clean.
- Cover the cake with the syrup once cooked. Let it cool in the tin.
- Cool before unmoulding.
If you have a sweet tooth, join us for dessert in one of Gordon Ramsay's restaurants this Christmas or buy a gift voucher and treat someone special - view our Gifts & Experiences.