| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Italian | December 19 | 1 | Servings |
INGREDIENTS
| 12 | oz | Imported milk chocolate |
| such as Lindt | ||
| chopped | ||
| 1 | c | Unsalted butter, 2 sticks |
| 1/3 | c | Light corn syrup |
| 1/2 | c | Chilled whipping cream |
| 6 | T | Frangelico, hazelnut |
| liqueur | ||
| 4 | Egg yolks | |
| 2 | T | Sugar |
| 2 | T | Water |
| 1 | c | Very finely chopped toasted |
| hazelnuts about 4 | ||
| ounces | ||
| 1/2 | c | Sour cream |
| 9 | oz | Bittersweet, not |
| unsweetened or | ||
| semisweet | ||
| chocolatechopped | ||
| 10 | T | Unsalted butter |
| 3 | T | Light corn syrup |
| 2 | c | Half and half |
| 1 | Vanilla bean, split | |
| lengthwise | ||
| 6 | Egg yolks | |
| 6 | T | Sugar |
| 1 | c | Chilled whipping cream |
| 1/4 | c | Frangelico |
| 3 | oz | Imported milk chocolate |
| such as Lindt | ||
| finely chopped | ||
| 12 | Husked toasted hazelnuts |
INSTRUCTIONS
For Filling: Line 5 1/2- to 6-cup metal loaf pan with plastic wrap, overlapping sides. Melt chocolate and butter with corn syrup in heavy large saucepan over medium-low heat, stirring until smooth. Cool to lukewarm, whisking occasionally. Whisk 1/4 cup cream, 4 tablespoons Frangelico, yolks, sugar and 2 tablespoons water in small metal bowl. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 160F., about 3 minutes. Remove from over water. Add yolk mixture and remaining 2 tablespoons Frangelico to chocolate mixture in pan; whisk until smooth. Mix in nuts. Chill until cool, about 10 minutes. Using electric mixer, beat remaining 1/4 cup cream with sour cream in large bowl to stiff peaks. Add chocolate mixture and fold together. Pour filling into prepared pan; smooth top. Cover and chill overnight. For Glaze: Combine all ingredients in heavy medium saucepan. Stir over low heat until melted. Cool to lukewarm. Pour 1/2 cup glaze over filling in pan; shake pan gently to smooth top. Freeze until glaze sets, about 20 minutes. Line cookie sheet with foil. Lift loaf from pan. Turn loaf out onto foil; peel off plastic. Whisk remaining glaze over low heat until just spreadable. Pour all but 1/4 cup glaze over loaf. Spread over top and sides with icing spatula, spreading glaze that runs onto foil up sides of loaf to cover completely. Chill 1 hour. (Can be prepared 2 days ahead. Cover and chill loaf and reserved 1/4 cup glaze separately.) For Sauce: Bring half and half to simmer in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Whisk yolks and sugar in medium bowl to blend. Whisk in hot half and half mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Mix in cream and Frangelico. Cover and chill until cold. (Can be prepared 2 days ahead.) Melt milk chocolate in top of double boiler over simmering water, stirring until smooth. Spoon all but 2 tablespoons melted chocolate into parchment cone. Remove loaf from foil and transfer to platter. Pipe chocolate lines crosswise atop loaf, spacing 1/8 inch apart. Dip 1 hazelnut halfway into chocolate in pan; place atop center of loaf. Repeat with remaining nuts, spacing evenly and forming line down center. (Can be prepared 3 days ahead; refrigerate.) Using long thin knife, cut loaf into 1/2-inch-thick slices, wiping knife clean between cuts. Place slices on plate; surround with sauce. Whisk reserved glaze over low heat until melted. Spoon into parchment cone. Pipe Zs atop sauce. Serves 12. Bon Appetit December 1991
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Nutrition (calculated from recipe ingredients)
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Calories: 6310
Calories From Fat: 4718
Total Fat: 538.6g
Cholesterol: 3175.4mg
Sodium: 1354.4mg
Potassium: 1943mg
Carbohydrates: 358g
Fiber: 14.8g
Sugar: 261.8g
Protein: 65.9g