Chocolate Coffee Hazelnut Loaf Food

CHOCOLATE HAZELNUT LOAF

Steps:

• Preheat oven to 350°F (180°C).
• In large bowl with whisk or electric beaters, beat butter with sugar until fluffy; beat in eggs and vanilla.
• In separate bowl, whisk together flour, cocoa powder, baking powder and salt; stir into egg mixture. Stir in milk just until combined. Stir in chocolate chips and nuts. Spread evenly in greased or parchment lined 9x5-inch (23x13 cm/2 L) loaf pan.
• Bake for 65 to 75 minutes, or until cake tester inserted in centre comes out clean. Let cool in pan on rack.
• Test Kitchen Tips:• To make glaze, whisk 1 cup (250 mL) icing sugar with 3 tbsp (45 mL) chocolate hazelnut spread and 3 tbsp (45 mL) milk until smooth. Drizzle over loaf.

CHOCOLATE, COFFEE & HAZELNUT LOAF

Steps:

• Beat cream in a bowl until soft peaks form, fold through chocolate custard and coffee using a large metal spoon. Spoon into a large loaf tin, cover with plastic wrap and freeze for several hours.
• Remove chocolate mixture from the freezer and process with a food processor until thick & creamy. Transfer to a large bowl and fold through hazelnuts using a large metal spoon, cover & freeze again.
• To make sauce: Break chocolate into pieces and put in a bowl with the cream, stir continuously over simmering hot water until a smooth sauce forms, remove from heat, allow to cool.
• To serve: Turn loaf out onto a large plate and remove plastic wrap. Sprinkle with chopped chocolate, cut into slices and serve with chocolate sauce.