1/2 lb bittersweet chocolate (finely
1/2 cup whipping cream
2 teaspoons grated orange peel
4 tablespoons Grand Marnier or
any other orange liqueur
Pound cake or Angel cake pieces (or both)
Assorted fresh fruit pieces (tangerine,
orange, banana, strawberries, kiwi fruit etc.)
Assorted dried fruit pieces (apricot,
- In a heavy medium size saucepan
bring whipping cream and
orange peel to boil.
- Place chopped chocolate in
fondue pot and pour hot cream
mixture over chocolate. Stir over low heat until chocolate is melted,
2 tablespoons Grand Marnier.
- Remove fondue from heat and
blend in remaining 2 tablespoons
Grand Marnier. Whisk until mixture is smooth.
- Place fondue over low heat and
serve with pound or angel
cake pieces, fresh and dried fruits.
Makes 4 servings.
|Did You Know?
|Grand Marnier is a 40%
alcohol (80 proof)liqueur blend of true cognacs and distilled essence
of bitter orange created in 1880 by Alexandre Marnier-Lapostolle. It is
produced in several varieties, most of which can be consumed "neat" as
a digestif and can be used in mixed drinks and desserts. In France this
kind of use is the most popular especially with the Crêpes
Suzette and "crêpes au Grand Marnier".
Angel Food Cake
Angel food cake is a type of cake that became popular in the
U.S. in the late 19th century. It is sometimes referred to as Angel
Cake and named because of its airy lightness is said to be the "food of
It requires that the egg whites be whipped until they are stiff, and
gently folded into the other ingredients. For this method of leavening
to work well, it is useful to have flour that has been made of softer
wheat. This — and the lack of fat causes angel food cake to have a very
light texture and taste.