Italian Fruitcakes with Frangelico Chocolate Sauce

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* Exported from MasterCook *

 

Italian Fruitcakes with Frangelico Chocolate Sauce

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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--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 unsalted butter -- (2 1/2 sticks) room temp.

1 cup Sugar

5 large eggs

2 cups Frangelico (hazelnut liqueur) -- (or more)

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 -- chopped

semisweet chocolate

2/3 cup whipping cream

1/3 cup Frangelico

Whipped cream (optional)

 

Begin preparing this at least a week ahead.

 

For cakes: Preheat oven to 300 F. Butter and flour 12 miniature Bundt molds or

12 oversize muffin cups

 

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 Bundt cake on each plate. Drizzle with sauce. Pipe or spoon whipped

cream alongside, if desired, and serve.

 

Source:

" PastryWiz.com "

Copyright:

" Bon Appetit "

 

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Per Serving (excluding unknown items): 6545 Calories; 574g Fat (75.9% calories

from fat); 92g Protein; 317g Carbohydrate; 26g Dietary Fiber; 1773mg

Cholesterol; 1450mg Sodium. Exchanges: 7 Grain(Starch); 9 1/2 Lean Meat; 0

Fruit; 1/2 Non-Fat Milk; 109 1/2 Fat; 13 1/2 Other Carbohydrates.

 

NOTES : see the picture at

http://www.pastrywiz.com/dailyrecipes/recipes/542.htm

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0