Following on from the chocolate chip cookie grilled cheese sandwich, comes another treat for chocolate extremists.

When the Gü Chocolate Cookbook landed on our desks last week, this recipe (from the 'Chocolate Extremists' section, which also featured chocolate bubble wrap and a chocolate and bacon croque monsieur) caused a sharp intake of breath - and brought on some serious chocolate cravings at 9am.

Looking like something Great British Bake-Off maverick James would conjure up, unlike the sweet/savoury flavour combination of the cookie grilled cheese, this pizza with a twist doesn't actually contain cheese - but the baked chocolate ganache does melt and ooze out of the crust when you bite into it, just like a slice of the finest takeaway pizza.

Whether you think it's the finest invention the world of chocolate has even seen, or a sweet monstrosity that should never see the light of day, it would certainly impress at a dinner party, or as an extreme alternative to a birthday cake. Fancy creating this chocoholic's dream yourself? Here's the entire recipe for you to try at home.

Makes

1 x 29cm round pizza

Ingredients

• 100g shop-bought Gü Chocolate Ganache
• 2 tsp active dried yeast
• 250g plain flour
• 2 tbsp cocoa powder
• 1 tsp salt
• 3 tbsp olive oil, plus a trickle more
• 1 tbsp unsalted butter, melted
• 6 tbsp double cream
• 50g dark, milk or white chocolate, or a mixture of all three, finely chopped
• 2 tbsp toasted hazelnuts, roughly chopped
• 1 tbsp dark brown sugar

Equipment

Food processor

Piping bag fitted with a 1cm piping nozzle

Method

Step 1: Pour 150ml of warm water into a small bowl, sprinkle with the yeast and leave to stand for about 5 minutes or until the yeast dissolves and starts to bubble.

Step 2: Tip the flour, cocoa powder and salt into a food processor. Trickle in the oil and, with the machine running, pour in the yeast mixture and blend just until a dough forms. Turn the dough out onto a lightly floured surface (don’t add too much flour here), and knead for only about a minute or until smooth.

Step 3: Drop the dough into a large bowl, add a trickle of oil and turn the dough to coat. Cover and set aside in a warm, draft-free area for about an hour until the dough doubles in size.

Step 4: Preheat the oven to 220°C/Gas mark 7 and place a baking sheet in to heat up to help to give your pizza a crispier base. Punch down the dough to remove any excess air (the perfect time to get rid of any excess frustration), and make it into a neat ball.

Step 5: Roll out the dough on a lightly floured work surface to a 33cm circle. Fill your piping bag (or plastic bag) with the ganache, if using, and pipe a thin sausage all around the dough base, leaving a 2cm gap at the outside edge.

Step 6: Brush a little water onto the dough around the inside of the ganache to dampen it, and roll over the outside of the dough, but not too tightly, to enclose the ganache. Press the inside edge to seal tightly.

Step 7: Remove the hot baking tray from the oven and slide the dough base onto it. Brush all over the melted butter and prick the centre lightly with a fork. Then bake for 10-15 minutes or until the edges are starting to brown and the centre is crispy.

Step 8: Drizzle the centre with the cream, scatter with the chopped chocolate and nuts and sprinkle with the sugar. Put back in the oven for a minute, just to warm and melt the topping.

Gü Tip

Use the raw dough straight away or at the end of Step 2 wrap it in cling film and keep it in the fridge until the next day. Just punch it down again and use as above.

Taken from the Gü Chocolate Cookbook published by Collins £18.99.