| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads, Chocolate, Desserts |
1 |
Loaf |
INGREDIENTS
| 1 |
|
Stick butter, softened |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
tb |
Plus 1 tsp. grated orange zest |
| 2 |
tb |
Orange liqueur such as Grand Marnier |
| 3/4 |
c |
Half and half |
| 2 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Chopped walnuts |
| 7 |
oz |
Semisweet chocolate, chopped |
| 1 |
tb |
Water |
INSTRUCTIONS
Preheat oven to 350°F. Grease or spray a 9x5x3 inch loaf pan.
Cream together the butter and sugar until light and fluffy. Add the eggs
and beat well. Beat in orange zest and 1 tablespoon of liqueur. Pour in
half-and-half and beat to combine. (Do not be concerned with curdling.)
In another bowl, stir and toss together flour, baking powder, and salt. Add
to butter mixture and gently beat just to combine. Stir in nuts and 4
ounces chopped chocolate. Spoon batter into prepared pan and smooth top.
Bake 1 hour, until top is golden. Cool in pan on rack. Invert onto serving
platter and cool completely.
When bread is cool, combine remaining chocolate with water and remaining
tablespoon of orange liqueur in heavy saucepan. Place over low heat and
melt, stirring constantly. Spread evenly over top and chill to set. Yield:
1 Loaf Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest
March/April 98
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Mar 7, 1998
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