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| 1 | Stick butter, softened |
| 3/4 Tasse | sugar |
| 2 | eggs |
| 1 Esslöffel | Plus 1 tsp. grated orange zest |
| 2 Esslöffel | Orange liqueur such as Grand Marnier |
| 3/4 Tasse | Half-and-half |
| 2 Tasse | all-purpose flour |
| 1 Esslöffel | baking powder |
| 1/4 Teelöffel | salt |
| 1/2 Tasse | walnuts chopped |
| 7 x ca. 30 g | chocolate semisweet, chopped |
| 1 Esslöffel | water |
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Preheat oven to 350°F. Grease or spray a 9x5x3 inch loaf pan.
Cream together the butter and sugar until light and fluffy. Add the eggs and beat well. Beat in orange zest and 1 tablespoon of liqueur. Pour in half-and-half and beat to combine. (Do not be concerned with curdling.)
In another bowl, stir and toss together flour, baking powder, and salt. Add to butter mixture and gently beat just to combine. Stir in nuts and 4 ounces chopped chocolate. Spoon batter into prepared pan and smooth top. Bake 1 hour, until top is golden. Cool in pan on rack. Invert onto serving platter and cool completely.
When bread is cool, combine remaining chocolate with water and remaining tablespoon of orange liqueur in heavy saucepan. Place over low heat and melt, stirring constantly. Spread evenly over top and chill to set. Yield: 1 Loaf Typed in MMformat by cjhartlin@msn. Com
March/April 98
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