Italian gianduia loaf with custard sauce

Yield: 1 servings

Measure Ingredient
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
2 tablespoons Sugar
2 tablespoons Water
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
6 tablespoons Sugar
1 cup Chilled whipping cream
¼ cup Frangelico
3 ounces Imported milk chocolate; (such as Lindt),
\N \N ; finely chopped
12 \N Husked toasted hazelnuts




For Filling:

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.

Serves 12.

Bon Appetit December 1991

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