Chocolate Fondant Cake with Frangelico Caramel Sauce Recipe
Introduction
This rich chocolate fondant cake paired with a smooth Frangelico caramel sauce makes an indulgent dessert perfect for special occasions. The warm caramel sauce, infused with hazelnut liqueur, complements the molten chocolate center beautifully. It’s a treat that’s both elegant and irresistible.
Ingredients
- 4 Chocolate Fondant Cakes (see separate recipe)
- 1 cup sugar
- 8 oz. butter
- 1/2 cup heavy cream
- 3 tablespoons water
- 2 ½ tablespoons Frangelico liqueur
Instructions
- Step 1: Prepare the chocolate fondant cakes according to your preferred recipe and start baking them.
- Step 2: While the cakes are baking, fill a large bowl with ice water and set aside to cool your caramel sauce later.
- Step 3: In a small saucepan, combine the sugar and water. Heat over low heat, stirring occasionally until the sugar dissolves and the mixture becomes a pale syrup.
- Step 4: Increase the heat to medium and cook the syrup until it turns a light caramel color. Watch carefully to avoid burning, as a dark caramel will taste bitter.
- Step 5: Remove the saucepan from heat immediately and place it in the ice water bowl to cool the caramel quickly.
- Step 6: After about 2 minutes, take the saucepan out of the ice bath. Add the butter, heavy cream, and Frangelico liqueur. Whisk vigorously until the sauce is smooth and well combined.
- Step 7: Serve the warm chocolate fondant cakes topped with the Frangelico caramel sauce for a deliciously gooey dessert.
Tips & Variations
- Use a high-quality dark chocolate for your fondant cakes to enhance the richness of the dessert.
- If you don’t have Frangelico, substitute with another hazelnut liqueur or a teaspoon of hazelnut extract for flavor.
- Keep an eye on the caramel as it cooks; caramel can go from perfect to burnt very quickly.
- For a dairy-free caramel, substitute butter and cream with coconut oil and coconut cream.
Storage
Store any leftover caramel sauce in an airtight container in the refrigerator for up to one week. Reheat gently in a warm water bath or microwave, stirring occasionally, before serving. The fondant cakes are best enjoyed fresh but can be refrigerated for up to 2 days and gently warmed before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the caramel sauce ahead of time?
Yes, you can prepare the caramel sauce in advance and store it refrigerated. Warm it gently before serving to restore its silky texture.
What if my caramel sauce hardens after cooling?
This is normal. Simply reheat the sauce slowly and whisk until smooth. Adding a splash of cream can help loosen it if it becomes too thick.
PrintChocolate Fondant Cake with Frangelico Caramel Sauce Recipe
Indulge in a decadent Chocolate Fondant Cake paired with a luscious Frangelico Caramel Sauce. This dessert combines rich, molten chocolate cakes with a smooth, buttery caramel sauce infused with the nutty flavor of Frangelico liqueur, creating a perfect balance of intense chocolate and sweet caramel notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
Chocolate Fondant Cakes
- 4 Chocolate Fondant Cakes (prepared according to your preferred recipe)
Frangelico Caramel Sauce
- 1 cup sugar
- 8 oz butter
- 1/2 cup heavy cream
- 3 tablespoons water
- 2 ½ tablespoons Frangelico liqueur
Instructions
- Prepare the Cakes: Follow your Chocolate Fondant Cake recipe directions to bake 4 molten chocolate cakes. While the cakes are baking, begin preparing the caramel sauce.
- Set up Ice Bath: Fill a large bowl with ice water and set it aside for cooling the caramel.
- Cook Sugar Syrup: In a small saucepan, combine sugar and water. Heat over low heat, stirring gently until the sugar dissolves completely and the mixture becomes a pale syrup.
- Caramelize Sugar: Increase the heat to medium and cook the syrup without stirring, until it turns into a light golden caramel. Be careful not to let it become dark as this will produce a bitter flavor.
- Cool Caramel: Immediately remove the saucepan from the heat and place it into the prepared ice water bath. This step cools the caramel gradually to prevent overcooking.
- Add Cream and Butter: After about 2 minutes, remove the saucepan from the ice bath. Whisk in the heavy cream, Frangelico liqueur, and butter until the sauce is smooth and fully combined.
- Serve: Pour the warm Frangelico caramel sauce over the freshly baked chocolate fondant cakes and serve immediately for a decadent dessert experience.
Notes
- Ensure the caramel does not darken too much to avoid a bitter taste.
- The ice bath prevents the caramel from cooking further and helps achieve a smooth sauce.
- Warm sauce is ideal for drizzling over the cakes; reheat gently if necessary before serving.
- Use good-quality chocolate fondant cakes for the best texture and flavor contrast with the sauce.
Keywords: Chocolate fondant, molten chocolate cake, caramel sauce, Frangelico sauce, dessert, chocolate dessert
