Chocolate Fondant Cake with Frangelico Caramel Sauce Recipe

Chocolate Fondant Cake with Frangelico Caramel Sauce Recipe Instructions

• 4 Chocolate Fondant Cakes (see recipe)
• 1 cup sugar
• 8 oz. butter
• 1/2 cup heavy cream
• 3 tbsps. water
• 2 ½ tbsps. Frangelico liqueur

1. Follow Chocolate Fondant Cake recipe directions. While cakes are baking, start on the sauce.
2. Fill a large bowl with ice water and reserve.
3. Heat the water and sugar in a small saucepan over low heat, until sugar melts. When the mix turns into a pale syrup, turn up the heat to medium and continue cooking until it changes into a light caramel – a dark caramel will turn the caramel bitter, so keep an eye on it.
4. Immediately take out of the fire and place the entire saucepan in the ice water bowl. You want the temperature of the caramel to drop.
5. After about 2 minutes, remove the saucepan from the ice bath.
6. Add the cream, liqueur and butter, and mix with a wire whisk until the ingredients are well blended.
7. Serve warm.