Frangelico Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is adapted from a Donna Hay recipe. You could change the liqueur and add Baileys or Kahlua or whatever you'd like and I'm sure the results would be just as good. Ingredients:
1.2 oz 86% chocolate |
3.5 oz bittersweet chocolate |
4.5 oz butter |
3 eggs |
1/3 cup sugar |
2/3 cup all purpose flour |
1 1/2 tsp baking powder |
1 cup ground almonds |
1 tsp vanilla |
1/3 cup frangelico |
Directions:
1. Preheat the oven to 315F. Place the chocolate and butter over a large bowl over a pot of simmering water and heat slowly until smooth. Remove from the heat and add all of the other ingredients and mix to combine. Pour the mixture into an 8 inch round cake pan that is greased and lined with non stick baking paper. Bake for 30minutes. Allow to cool and then whip cream with a couple tablespoons of frangelico and a touch of sugar and coat the cake. To make the chocolate decorations simply melt chocolate (I used semi sweet) in a double boiler or in the microwave and spoon circles of it onto a silpat. You can decorate them with whatever you’d like, I used silver sugar balls but you could also used coloured sprinkles. Place in the fridge for 30 minutes and then remove and set on counter. When they’re firm, remove them from the silpat and stick them on the cake.
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