CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Grains, Eggs |
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 |
tb |
Frangelico; (hazelnut liqueur) |
4 |
lg |
Egg yolks |
2 |
tb |
Sugar |
2 |
tb |
Water |
1 |
c |
Very finely chopped toasted hazelnuts; (about 4 ounces) |
1/2 |
c |
Sour cream |
9 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate,chopped |
10 |
tb |
Unsalted butter |
3 |
tb |
Light corn syrup |
2 |
c |
Half and half |
1 |
|
Vanilla bean; split lengthwise |
6 |
|
Egg yolks |
6 |
tb |
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
FILLING
GLAZE
SAUCE
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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