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Italian Nut Chocolate Loaf




Source of Recipe


Internet


List of Ingredients




Filling Ingredients:
2 cups semisweet or milk chocolate chips
1 cup (2 sticks) butter
1/3 cup corn syrup
1/2 cup chilled whipping cream, divided
6 Tablespoons Frangelico (hazelnut liqueur), divided
4 large egg yolks
2 Tablespoons sugar
2 Tablespoons water
1 cup finely chopped toasted pecans
1/2 cup sour cream


Glaze Ingredients:
1 1/2 cup chopped bittersweet (NOT unsweetened) chocolate or semisweet chocolate chips
10 Tablespoons butter
3 Tablespoons corn syrup


Directions for Filling: Line a 5 1/2 bread loaf pan with plastic wrap, overlapping sides. Melt the chocolate and butter with the corn syrup in a microwaveable dish on high for 30 seconds; stir. Repeat until the chocolate is melted and the mixture is very smooth (only about 2 minutes); be careful not to burn the chocolate. Cool until lukewarm, whisking occasionally. Transfer to a large bowl.

Whisk 1/4 cup cream, 4 tablespoons of the Frangelico, egg yolks, sugar and water in a small metal bowl. Set the bowl over a saucepan of simmering water and whisk constantly until a candy thermometer reaches 160 degrees, about 3 minutes. Remove from over the water. Add the yolk mixture and remaining 2 tablespoons Frangelico to the chocolate mixture; whisk until smooth. Mix in the nuts. Chill until cool, about 10 minutes. Meanwhile, with an electric mixer, beat the remaining 1/4 cup cream with the sour cream to stiff peaks. Add to the chocolate mixture and fold together. Pour the filling into the prepared pan and smooth the top. Cover and chill at least 3 hours, preferably overnight.

Directions for Glaze: Combine all ingredients in a microwaveable dish. Microwave on high for 30 seconds, then stir. Repeat until the chocolate is melted and the mixture is very smooth, about 2 minutes; be careful not to burn the chocolate. Cool to lukewarm. Pour 1/2 cup glaze over the filling in the pan. Shake the pan to smooth the glaze. Chill for 30 minutes to set the glaze or stick in the freezer for 20 minutes if you are strapped for time.

Directions for Filling: Line a cookie sheet with foil. Invert the loaf pan in the center of the cookie sheet. Lift the pan off the filling, then peel off the plastic wrap. Microwave the remaining glaze for 30 seconds, then whisk the glaze until smooth and spreadable. Pour the glaze over the loaf. Spread over the top and down the sides until the loaf is completely covered with the glaze. Chill at least an hour.

Cut the loaf with a warmed, long thin knife, wiping the blade between cuts. Serve with a sauce, such as a custard sauce, white chocolate sauce, or creme Anglaise. Garnish with a colorful flower, maraschino cherry, strawberry, or some other colorful idea.

Options and substitutions: 1) If you don't have Frangelico, use another brandy or the same amount of water with 1 teaspoon real vanilla added. 2) Almost any nut can be substituted for the pecans. 3) To toast nuts, spread out on a cookie sheet in a single layer. Place in a 350 degree oven for 3 minutes, then check them. They will have a slight golden color when they are toasted enough. If you need to bake longer, check very often! They won't take longer than 5-6 minutes.



Recipe