INGREDIENTS

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