There are 18 ounces of chocolate in this Chocolate Nut Loaf with Golden Raisins. Which means this is a recipe for serious chocoholics.
- 5 ounce digestive biscuits (roughly broken into bitesize or smaller pieces)
- ½ cup walnuts pieces
- ½ cup hazel nuts
- ½ cup unsalted almonds
- ½ cup golden raisins
- 18 ounce dark chocolate (70% cocoa)
- 20 tablespoon unsalted butter
- ¼ teaspoon kosher salt
Line a 9- x 5‑inch loaf pan with parchment or wax paper, leaving at least a 1‑inch overhang on all sides. In a large bowl, combine cookies, walnuts, almonds, hazelnuts and raisins.
Fill a medium saucepan with 2 inches water; bring water to a simmer. Combine chocolate, butter, and salt in a medium heatproof bowl. Set bowl over (but not touching) the simmering water; stir until chocolate and butter are melted and combined. Remove bowl from heat.
Pour 3/4 of chocolate over nut mixture and stir to combine. Pour mixture into prepared pan. Wait about 20 minutes for the remaining chocolate to firm some, then spread it on top of the chocolate nut loaf in pan, creating a decorative surface. Cover pan with plastic wrap and chill until chocolate is firm, about 8 hours.
About 2 hours before serving, remove loaf from refrigerator and let stand, unwrapped (this will allow loaf to slice cleanly and easily).
When ready to serve use the parchment overhang to pull loaf from pan; transfer to a cutting board. Cut loaf into slices. Serve.