Best 3 Warm Chocolate Cakes With Frangelico Ice Cream Recipes
In pursuit of a delectable dessert experience, we present to you a culinary expedition into the world of "warm chocolate cakes with frangelico ice cream", a symphony of flavors that will tantalize your taste buds. Picture a rich, decadent chocolate cake, its exterior crisp and inviting, while its interior yields to a velvety soft embrace. Perfectly paired with this chocolate masterpiece is a scoop of frangelico ice cream, its hazelnut and vanilla notes harmonizing in a delightful dance. Embark on this culinary journey with us as we guide you through the steps to create this exquisite dessert, transforming your kitchen into a haven of sweet indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
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.
FRANGELICO ICE CREAM
Yield Makes about 1 quart
Number Of Ingredients 6
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
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
Tips:
- For a richer chocolate flavor, use dark chocolate with a cocoa content of 70% or higher.
- To ensure the cakes are cooked through, insert a toothpick into the center of a cake. If it comes out clean, the cake is done.
- For a more decadent dessert, serve the cakes with a scoop of Frangelico ice cream and a drizzle of chocolate sauce.
- If you don't have Frangelico ice cream, you can substitute another flavor of ice cream, such as vanilla or chocolate.
- These cakes can be made ahead of time and stored in the refrigerator for up to 3 days.
- To reheat the cakes, microwave them for 10-15 seconds or until warmed through.
Conclusion:
These warm chocolate cakes with Frangelico ice cream are a delicious and decadent dessert that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. Whether you serve them with ice cream, whipped cream, or fruit, these cakes are sure to be a hit.
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