Directions

• For the streusel
• Place the butter in a small microwavable bowl, cover loosely, and heat until melted.
• Add the flour, sugar, cocoa powder, and hazelnuts to the melted butter, and toss together with a fork. Set aside.
• For the chocolate bread
• Preheat the oven to 425 degrees F and generously grease a loaf pan.
• Place the flour, cocoa, chocolate chips, baking powder, and salt in a medium bowl and stir with a whisk to combine. Set aside.
• Place the butter in a large liquid measure, or a medium microwavable bowl, cover loosely, and heat until melted. Add the sugar, sour cream, eggs, glycerin, and vanilla to the melted butter, and whisk until well incorporated.
• Pour the liquid ingredients into the dry, and stir together until well combined. Transfer the batter into the prepared loaf pan, and top with the reserved streusel.
• Bake for 10 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (don’t open the oven door), and bake for an additional 40-50 minutes, or until a tester comes out clean.
• When the bread is ready, cool completely, unmold it, top with the salted caramel sauce, and serve.
• For the caramel sauce.
• In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat and add the vanilla.
• In a larger pot, combine the sugar, corn syrup, and water.Cook over medium-high heat, swirling the pot occasionally to distribute the heat evenly.
• Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
• Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
• Immediately transfer the hot mixture to a heat-safe vessel and cool completely.