Ingredients

3 cups hazelnuts, toasted, husked, coarsely chopped

12 ounces diced Calimyrna figs

8 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

1/3 cup minced crystallized ginger

• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 5 large eggs
• 2 cups (or more) Frangelico (hazelnut liqueur)
• 2 tablespoons grated orange peel
• 2 cups all purpose flour
• 1/2 cup cake flour
• 1/2 teaspoon salt

sauce

• 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 2/3 cup whipping cream
• 1/3 cup Frangelico

• Whipped cream (optional)

Description

Italian Fruitcakes With Frangelico Chocolate Sauce If You Don't Have The Mini Bundt Molds Called For, Oversize Muffin Cups (about One-cup...

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