Italian Fruitcakes with Frangelico Chocolate Sauce

Name: Italian Fruitcakes with Frangelico Chocolate Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters all purpose flour; 118 milliliters cake flour; 79 milliliters minced crystallized ginger; 5 larges eggs; 340 grams diced Calimyrna figs; 710 milliliters hazelnuts, toasted, husked, coarsely chopped; 2 Tbsps grated orange peel; 1 teaspoons salt; 227 grams bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped; 340 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 237 milliliters sugar; 296 milliliters (2 1/2 sticks) unsalted butter, room temperature; 158 milliliters whipping cream; 79 milliliters Frangelico; 473 milliliters (or more) Frangelico (hazelnut liqueur)

Italian Fruitcakes with Frangelico Chocolate Sauce might be just the dessert you are searching for. This recipe serves 12. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 897 calories, 13g of protein, and 63g of fat. If you have semisweet chocolate, cake flour, orange peel, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 300F. 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.

Ingredients you will need

Chocolate

Butter

Ginger

All Purpose Flour

Figs

Nuts

Equipment you will use

Muffin Liners

Bowl

Oven

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.

Ingredients you will need

Orange Zest

Frangelico

Butter

Fruit

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Liqueur

Equipment you will use

Muffin Liners

Oven

Cut out twelve 10-inch cheesecloth squares.

Equipment you will use

Cheesecloth

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.

Ingredients you will need

Liqueur

Wrap