Warm Chocolate Cakes With Frangelico Ice Cream Recipes

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WARM CHOCOLATE CAKES WITH FRANGELICO ICE CREAM



Warm Chocolate Cakes with Frangelico Ice Cream image

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

1 cup (2 sticks) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 large eggs
5 large egg yolks
1/2 cup sugar
1/2 cup all purpose flour
Frangelico Ice Cream

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.

FRANGELICO ICE CREAM



Frangelico Ice Cream image

Yield Makes about 1 quart

Number Of Ingredients 6

1 1/2 cups whipping cream
1 1/2 cups milk
3/4 cup sugar
1 vanilla bean, split lengthwise
8 egg yolks
1/3 cup Frangelico (hazelnut liqueur)

Steps:

  • Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer.

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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