Chocolate loaf

{Subtitle}

Name	Chocolate loaf
Origin	Italy
Type	Dessert
Cooks	Rachel Xia and Ron van der Wal
Notes	Depending on the chocolate and biscuits that you use, it does not contain sugar, so it may be suitable for people with diabetes.
Trivia	Take care in selecting you assistants for this dish, or be prepared to start with twice the required amount of chocolate and almonds.

Ingredients (makes 16 slices)

150 g dark chocolate (more than 70% cocoa)
75 g unsalted butter
210 g condensed milk
2 tsp cinnamon
75 almonds, roughly chopped
75 amaretti or other sugar-covered biscuits (replace with ordinary biscuits to make sugar-free), broken into pieces
50 g dried, no-soaking-required apricots, roughly chopped

Preparation

Prepare a 675 g loaf tin by lining it with a sheet of kitchen foil (alufoil).
Using a saucepan on a low fire, melt the butter and chocolate slowly with the milk and cinnamon and stir for a few minutes until the chocolate has melted and the mixture is smooth.
Stir the almonds, broken biscuits, and apricots through the chocolate mixture.
Pour the mixture into the loaf tin, then place in a fridge for about one hour until set.
Note: For best results, you may want to keep it in the fridge overnight.
To serve, remove the chocolate loaf from the tin and cut into slices.


	Copyright © 1999-2000 Anne-Wil Harzing and Ron van der Wal. All rights reserved. Legal notices and colophon. This page was last modified on 7-11-99 19:03