Chocolate Frangelico Crème Anglaise Coupes With Fresh Raspberries Recipes

CHOCOLATE-FRANGELICO CRèME ANGLAISE COUPES WITH FRESH RASPBERRIES

Chocolate-Frangelico Crème Anglaise Coupes with Fresh Raspberries image

Categories Liqueur Milk/Cream Berry Chocolate Dairy Egg Fruit Dessert Valentine's Day Raspberry Frangelico Summer Anniversary Chill Party Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

2 cups whole milk
1 cup whipping cream
5 large egg yolks
6 tablespoons sugar
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons Frangelico (hazelnut liqueur)
1/2 teaspoon vanilla extract
4 1/2-pint baskets raspberries (about 5 cups)

Steps:

Combine milk and cream in heavy medium saucepan. Bring to simmer. Whisk yolks and sugar in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Frangelico and vanilla. Strain custard into medium bowl. Cover; chill at least 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
Divide crème anglaise among 8 dessert glasses. Top with raspberries.

FRANGELICO CHOCOLATE CAKE

Frangelico Chocolate Cake image

Inspired by Recipe #14499. Like the Bacardi Rum Cake, it is very moist, and stays moist for several days. An excellent cake to make in advance.

Provided by Paguma

Categories Dessert

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup hazelnuts, chopped
1 (520 g) package chocolate cake mix (do not add other ingredients on the box)
1 (92 g) package instant chocolate pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup Frangelico
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Frangelico

Steps:

Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.

Nutrition Facts : Calories 626.5, Fat 38.6, SaturatedFat 10.2, Cholesterol 109, Sodium 654.2, Carbohydrate 68.4, Fiber 2.9, Sugar 45.4, Protein 7.9

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