Title: Italian Gianduia Loaf with Custard Sauce
Categories: December 19
Yield: 1 servings

----------------------------------FILLING----------------------------------
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

-----------------------------------GLAZE-----------------------------------
9 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate,chopped
10 tb Unsalted butter
3 tb Light corn syrup

-----------------------------------SAUCE-----------------------------------
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

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