ITALIAN FRUITCAKES WITH FRANGELICO CHOCOLATE SAUCE
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 SAUCE (HAS LIQUEUR)
This is a DELISH recipe, great on ice cream, cake, just anything! Just 3 ingredients, so easy to make. Will turn ordinary desserts spectacular! The amount will differ on how much you put on the desserts. Do not use unsweetened or semi-sweet chocolate.
Provided by FLUFFSTER
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Stir the chocolate, 1/3 cup whipping cream, and liqueur together in a medium saucepan over low heat until chocolate is melted and the sauce is smooth.
Nutrition Facts : Calories 68.5, Fat 7.3, SaturatedFat 4.6, Cholesterol 27.2, Sodium 7.5, Carbohydrate 0.6, Protein 0.4
CHOCOLATE-FRANGELICO CRèME ANGLAISE COUPES WITH FRESH RASPBERRIES
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
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
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
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
FRANGELICO CHOCOLATE MARTINI
Make and share this Frangelico Chocolate Martini recipe from Food.com.
Provided by alligirl
Categories Beverages
Time 2m
Yield 1 cocktails, 1 serving(s)
Number Of Ingredients 4
Steps:
- Shake ingredients in cocktail shaker with ice.
- Strain ingredients into glass and garnish with cherry.
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- Pour the milk and cream into a medium-sized sauce pot. Then use a paring knife to slice open the vanilla bean horizontally. With the back of the knife, scrape the vanilla into a the pot and add the emptied pod as well. Over medium heat, scald this mixture. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Remove the pot from the stove.
- In a medium sized mixing bowl, use an electric mixer to whip the egg yolks with the sugar. Mix until it's very thick and pale yellow. When you drizzle it with a spoon it should rest for a second or two before sinking back into the rest of the mixture -- this is called the ribbon stage.
- Use a ladle to add about half of the hot milk mixture to the eggs and blend with a whisk -- this is called tempering. Now you can add this to the remaining milk mixture in the pot. Stirring almost constantly with a wooden spoon, over medium-low heat, bring it to a strong simmer, about 4 minutes.
- Turn the heat to the lowest setting, and gently stir in the chocolate, mixing until it's completely melted. Remove from the heat and strain the sauce. Then stir in the Frangelico.
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