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
CHOCOLATE-FRANGELICO CHEESECAKE
Categories Cake Egg Dessert Bake Kid-Friendly Cream Cheese Almond Frangelico Spring Chill Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- Make crust:
- Position rack in center of oven and preheat to 425°F. Wrap foil tightly around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Set aside.
- For filling
- Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla; process until well blended, scraping down sides of processor occasionally. Transfer 3/4 cup cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups Frangelico mixture over crust.
- Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture. Spoon 2/3 cup cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter several times to marbleize.
- Bake cheesecake 10 minutes. Reduce oven temperature to 325°F and bake cake until sides are puffed and center is set, about 45 minutes. Transfer cake to rack. Using small knife, cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight. Remove pan sides from cake. Cut into wedges and serve.
WARM CHOCOLATE CAKES WITH FRANGELICO ICE CREAM
Categories Cake Chocolate Dessert Bake Valentine's Day Frangelico Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 Cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
- Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until just blended. Stir in chocolate. Pour into prepared dishes.
- Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake). Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.
CHOCOLATE CAKE SHOT
These were served by my cousin Mike at our family reunion. Let's just say a good time was had by all!
Provided by cookiedog
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Frost the rim of an old-fashioned glass with sugar and lemon. Add the vanilla vodka and Frangelico hazelnut liqueur, stir together. Lick the sugar rim, shoot the mixture, and bite a piece of lemon.
Nutrition Facts : Calories 32.1, Sodium 0.1
FRENCH CHOCOLATE CAKE
This is typical of a French homemade cake - dense, dark, and delicious. It is a European sponge cake, with a different texture than its American counterparts. It is excellent dusted with confectioners' sugar and served with lightly sweetened whipped cream or a fruit coulis.
Provided by MC
Categories World Cuisine Recipes European French
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out the excess.
- Set aside 3 tablespoons of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in the vanilla, and leave the mixture to cool slightly.
- Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
- In a large bowl, scrupulously clean and grease-free, beat the egg whites until foamy. Add the cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
- Bake until well risen and a skewer inserted into the center of the cake comes out clean, for about 45 minutes to 1 hour. Check the cake after 30 minutes: if the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove the cake before it's completely cooled as this cake is very fragile.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 24.3 g, Cholesterol 108 mg, Fat 21.1 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 12.1 g, Sodium 30.9 mg, Sugar 20.6 g
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