Topped Cinnamon Swirl

Name: Topped Cinnamon Swirl
Yield: 1

40 minutes

New

40 minutes

100g dark chocolate, chopped

½ tsp cinnamon

2 tbsp sugar

60-70ml white chocolate sauce

40 min

Bake off from frozen, no need to thaw first. Bake for 18 minutes at 190°C. Once the pastry is a crispy golden brown allow to cool for 5 mins.
Melt chocolate over a double boiler and neatly dip half the cinnamon swirl into the chocolate. Place on a rack to set
Mix cinnamon and sugar.
Once chocolate is set, drizzle white chocolate sauce over the pastry evenly in a zig zag.
Sprinkle generously with the cinnamon sugar, from a height through a sieve to coat evenly.