Ingredients
- 3 cups crumbled butter biscuit cookies, such as Leibniz (5 1/4 ounces)
- 1/2 cup walnut pieces
- 1/2 cup roasted unsalted almonds
- 1/2 cup hazelnuts
- 1 pound 10 ounces bittersweet chocolate (65% cocoa), roughly chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter
- Fine sea salt
- 1 medium papaya, peeled, seeded and cut into cubes
- SPECIAL EQUIPMENT: a 9- x 5- inch loaf pan
Preparation
Step 1
Line a 9- x 5-inch loaf pan with parchment or wax paper, leaving a 2-inch overhang on all sides. In a large bowl, combine cookies, walnuts, almonds and hazelnuts.
Fill a medium saucepan with 2 inches water; bring water to a simmer. Combine chocolate, butter and pinch 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 chocolate over nuts and stir to combine. Pour mixture into prepared pan. 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).
Using parchment overhang, pull to loosen loaf from pan; transfer to a cutting board. Cut loaf into slices. Serve with papaya.