Italian Fruitcakes with Frangelico Chocolate Sauce

Italian Fruitcakes with Frangelico Chocolate Sauce
Photo by Richard Eskite

Ingredients

  • 20 tablespoons unsalted butter
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate
  • 2 cups (or more) Frangelico (hazelnut liqueur)
  • 1 cup sugar
  • Whipped cream
  • 2/3 cup whipping cream
  • 2 cups all purpose flour
  • + 9 more ingredients
    • 1/3 cup crystallized ginger
    • 12 ounces Calimyrna figs
    • 8 ounces bittersweet (not unsweetened) or semisweet chocolate
    • 1/3 cup Frangelico
    • ½ cup cake flour
    • 5 large eggs
    • 2 tablespoons grated orange peel
    • 3 cups hazelnuts, toasted, husked
    • ½ teaspoon salt

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 Frangeli...

View full recipe at Epicurious

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