Chocolate Fondue With Ingrid Recipe
Servings: 4
Ingredients
- 8 ounce semisweet chocolate roughly minced
- 1 c. heavy cream Sliced fruit for serving (such as strawberries, grapes, kiwi, pineapple, and bananas)
- 1 c. unsalted butter plus more
- 2 c. sifted cake flour (not self-rising)
- 1/2 tsp salt
- 1 1/2 c. sugar
- 5 lrg Large eggs room temperature
- 2 tsp pure vanilla extract
Directions
- For the Lb. Cake: Heat oven to 325 degrees. Lightly butter a 9- by 5-inch baking pan; place on a parchment-lined baking sheet. Set aside. Sift together flour and salt. Set aside.
- Beat butter with an electric mixer till fluffy. Gradually add in sugar till mix is creamy. Add in Large eggs, 1 at a time, beating well after each addition. Add in vanilla. Gently mix in flour mix c. by c., blending after each addition; pour into pan. Bake till cake springs back when touched, about 1 1/2 hrs. Let cake cold for 10 min, then turn out onto a wire rack. Cold completely and cut into 1-inch cubes for serving.
- In the top of a double boiler or possibly in a heatproof bowl set over a pan of simmering water, combine chocolate and cream. Stir occasionally till melted. Transfer to a fondue pot, and keep hot. (Since chocolate tends to burn easily, serve the fondue in a fondue pot set over a low, cold flame, such as a lit votive candle. If you're using an alcohol or possibly liquid Sterno burner to heat your mix, make sure to use a diffuser to temper the heat.) Serve with sliced fruit and lb. cake.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 1427 | |
| Calories from Fat 810 | 57% |
| Total Fat 93.5g | 117% |
| Saturated Fat 56.4g | 226% |
| Trans Fat 0.0g | |
| Cholesterol 424mg | 141% |
| Sodium 410mg | 17% |
| Potassium 666mg | 19% |
| Total Carbs 146.97g | 39% |
| Dietary Fiber 10.6g | 35% |
| Sugars 76.47g | 51% |
| Protein 21.78g | 35% |
