Yield: 1 servings
|12 ounces||Imported milk chocolate; (such as Lindt),|
|\N \N||; chopped|
|1 cup||Unsalted butter; (2 sticks)|
|⅓ cup||Light corn syrup|
|½ cup||Chilled whipping cream|
|6 tablespoons||Frangelico; (hazelnut liqueur)|
|4 larges||Egg yolks|
|1 cup||Very finely chopped toasted hazelnuts; (about 4 ounces)|
|½ cup||Sour cream|
|9 ounces||Bittersweet; (not unsweetened) or|
|\N \N||; semisweet|
|\N \N||; chocolate,chopped|
|10 tablespoons||Unsalted butter|
|3 tablespoons||Light corn syrup|
|2 cups||Half and half|
|1 \N||Vanilla bean; split lengthwise|
|6 \N||Egg yolks|
|1 cup||Chilled whipping cream|
|3 ounces||Imported milk chocolate; (such as Lindt),|
|\N \N||; finely chopped|
|12 \N||Husked toasted hazelnuts|
Line 5½- 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 ¼ 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 ¼ 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 ½ 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 ¼ 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 ¼ 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 ⅛ 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 ½-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.
Bon Appetit December 1991