Eat now and repent later…
from Elle magazine
• 1 (8″ x 4″ x 4″) loaf brioche, crusts removed
• 6 tbsp. Nutella
• 1 oz. semisweet chocolate, preferably Valrhona 55 percent (four very thin, seven-gram squares, one for each sandwich)
• Confectioners’ sugar, for dusting
Lay the brioche loaf on its side and cut it lengthwise, to give two 8-by-4-inch rectangular slices, each ½-to-¾-inch thick. Spread each slice with 3 tablespoons Nutella. Evenly space the 4 bars of chocolate over the bottom slice. Top with the second, Nutella-covered, slice, face down.
Heat a cast-iron griddle or a large, heavybottomed skillet over medium heat until a drop of water sizzles. Add the sandwich and cook, turning once, until the chocolate is melted and the brioche is a toasty gold color on both sides, about 1½ minutes each side.
To serve, cut into four pieces and dust with sugar. Serves 4.