Italian Fruitcakes With Frangelico Chocolate Sauce Recipes

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ITALIAN FRUITCAKES WITH FRANGELICO CHOCOLATE SAUCE



Italian Fruitcakes with Frangelico Chocolate Sauce image

Categories     Cake     Mixer     Chocolate     Egg     Fruit     Nut     Dessert     Bake     Christmas     Frangelico     Winter     Chill     Hazelnut     Bon Appétit

Yield Makes 12

Number Of Ingredients 18

cakes
3 cups hazelnuts, toasted, husked, coarsely chopped
12 ounces diced Calimyrna figs
8 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/3 cup minced crystallized ginger
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 cup sugar
5 large eggs
2 cups (or more) Frangelico (hazelnut liqueur)
2 tablespoons grated orange peel
2 cups all purpose flour
1/2 cup cake flour
1/2 teaspoon salt
sauce
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1/3 cup Frangelico
Whipped cream (optional)

Steps:

  • For cakes:
  • Preheat oven to 300°F. Butter and flour 12 miniature Bundt molds or 12 oversize muffin cups (each about 1-cup capacity). Toss nuts, figs, chocolate and ginger in medium bowl to blend.
  • Using electric mixer, beat butter and sugar in large bowl until smooth and fluffy. Beat in eggs, 1/4 cup Frangelico and orange peel (mixture may look curdled). Sift both flours and salt over batter; mix in. Stir in nut and fruit mixture.
  • Divide batter among molds. Bake cakes until tester inserted near center comes out clean, about 45 minutes (about 55 minutes if using muffin cups). Turn cakes out onto racks; brush with 1/4 cup liqueur. Cool cakes completely.
  • Cut out twelve 10-inch cheesecloth squares. Pour 1 1/2 cups liqueur into small bowl. Dip 1 square into liqueur; squeeze out some but not all liqueur. Wrap 1 cake in liqueur-soaked cheesecloth, then in foil. Repeat dipping and wrapping with remaining cakes, adding more liqueur if needed. Chill at least 1 week and up to 2 weeks. Bring cakes to room temperature before serving.
  • For sauce:
  • Stir chocolate, 2/3 cup cream and liqueur in heavy medium saucepan over low heat until chocolate melts and sauce is smooth.
  • Arrange 1 cake on each plate. Drizzle with sauce. Pipe or spoon whipped cream alongside, if desired, and serve.

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

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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