Recipe - Italian Garbanzo Stew

FILLING
12 ounce Imported milk chocolate;
(such as Lindt),
; chopped
1 cup Unsalted butter; (2 sticks)
1/3 cup Light corn syrup
One half cup Chilled whipping cream
6 tablespoon Frangelico; (hazelnut
liqueur)
4 lg Egg yolks
2 tablespoon Sugar
2 tablespoon Water
1 cup Very finely chopped toasted
hazelnuts; (about 4 ounces)
One half cup Sour cream

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

SAUCE
2 cup Half and half
1 Vanilla bean; split
lengthwise
6 Egg yolks
6 tablespoon Sugar
1 cup Chilled whipping cream
One fourth cup Frangelico
3 ounce Imported milk chocolate;
(such as Lindt),
; finely chopped
12 Husked toasted hazelnuts

For Filling:

Line 5 One half to 6cup metal loaf pan with plastic wrap, overlapping sides.
Melt chocolate and butter with corn syrup in heavy large saucepan over
mediumlow heat, stirring until smooth. Cool to lukewarm, whisking
occasionally.

Whisk One fourth 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 One fourth 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 One half 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 One fourth 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 One fourth 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 mediumlow 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 1/2inchthick 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