Chocolate Hazelnut Cake With Praline Chocolate Crunch Recipes

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CHOCOLATE HAZELNUT CAKE WITH PRALINE CHOCOLATE CRUNCH

Provided by Elizabeth Falkner

Categories     Cake     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Birthday     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 29



Chocolate Hazelnut Cake with Praline Chocolate Crunch image

Steps:

  • For praline chocolate crunch:
  • Line 2 rimmed baking sheets with parchment paper. Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until amber in color, 7-8 minutes. Stir in hazelnuts, then pour onto 1 prepared sheet, separating nuts. Let cool.
  • Transfer candied nuts to a food processor. Add hazelnut oil and purée until smooth to make praline paste.
  • Combine both chocolates and 3 tablespoons praline paste in a medium metal bowl (reserve remaining praline paste for praline mousse layer). Set bowl over a saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove from heat and stir in salt, then cereal. Spread out in a thin layer (about 1/8") on second prepared baking sheet. Chill until set, about 30 minutes.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Cover and chill remaining praline paste.
  • For cake:
  • Preheat oven to 375°F. Line a 17x11x1" sheet pan with parchment paper; butter paper. Sift flour and cocoa powder into a medium bowl and set aside. Separate 4 eggs, placing yolks in a large bowl and whites in a medium bowl. Using an electric mixer, beat yolks with 1/2 cup sugar on medium speed until thick and light yellow, about 3 minutes. Beat in 4 whole eggs, one at a time, blending well between additions.
  • Using clean, dry beaters, beat egg whites with remaining 1/2 cup sugar and corn syrup until slightly thickened and frothy, about 2 minutes. Add egg-white mixture to egg-yolk mixture and beat to blend. Add flour-cocoa powder mixture; fold just to blend. Spread out evenly on prepared baking sheet.
  • Bake until a tester inserted into center of cake comes out clean, about 15 minutes. Let cool completely. Invert cake onto a large cutting board or baking sheet and peel off parchment. Brush cake all over with brandy. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • For nut ganache:
  • Bring cream to a boil in a small saucepan. Purée hot cream, hazelnut butter, and salt in a food processor. Let cool to room temperature. With machine running, add butter, 1 tablespoon at a time, puréeing until smooth between additions. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before using.
  • Praline Mousse:
  • Combine chocolate, praline paste, and butter in a medium bowl. Bring 3/4 cup cream to a boil in a small saucepan; pour over chocolate mixture. Let stand for 1 minute, then stir until melted and smooth. Beat remaining 1 cup chilled cream until soft peaks form. Fold whipped cream into chocolate mixture. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Assembly:
  • Spread nut ganache over cake and chill in freezer until set, about 15 minutes. Spread mousse over ganache and chill in freezer until set, about 15 minutes. Cut cake crosswise into thirds; stack layers on top of each other. Trim edges, then spread Chocolate Glaze epi:recipelinkover top and sides of cake. Freeze until set, about 1 hour. Place in refrigerator and chill overnight. DO AHEAD: Can be made 2 days ahead. Tent with foil and keep chilled.
  • Let cake stand at room temperature for 30 minutes before serving. Break up praline chocolate crunch into large shards and arrange on top of cake. Garnish with roasted hazelnuts.

Praline chocolate crunch:
1 1/2 cups sugar
1 1/2 cups blanched hazelnuts, toasted
1 teaspoon hazelnut or vegetable oil
4 ounces dark chocolate (do not exceed 72% cacao), chopped
4 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
1/4 teaspoon kosher salt
1 3/4 cups puffed rice cereal or crushed cornflakes
Cocoa sponge cake:
Unsalted butter (for parchment paper)
1 cup all-purpose flour
1 cup natural unsweetened cocoa powder
8 large eggs
1 cup sugar, divided
2 tablespoons corn syrup
1/2 cup brandy or orange liqueur
Nut ganache:
1/2 cup heavy cream
1/2 cup hazelnut butter (or ground roasted hazelnuts)
Pinch of kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
Praline mousse:
3 1/2 ounces dark chocolate (do not exceed 72% cacao), chopped
1 cup hazelnut praline paste (reserved from praline chocolate crunch)
5 tablespoons unsalted butter, room temperature, cubed
1 3/4 cups chilled heavy cream, divided
Assembly:
Chocolate Glazeepi:recipelink
1/4 cup roasted hazelnuts

HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE

Provided by Giada De Laurentiis

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 11



Hazelnut Crunch Cake with Mascarpone and Chocolate image

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F.
  • Butter and flour two 8-inch cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.
  • For the crunch:
  • Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.
  • For the filling:
  • Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.
  • For the topping:
  • Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.
  • To assemble the cake:
  • Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.

1 box chocolate cake mix
1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water
Two 8-ounce containers mascarpone cheese, room temperature
1 cup cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup bittersweet chocolate chips
1 tablespoon sugar
1 teaspoon orange zest

CHOCOLATE PRALINE LAYER CAKE

This is a wonderful cake we often have at special occasions. It is a Pillsbury bake off winner from many years ago.

Provided by Michelle S.

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13



Chocolate Praline Layer Cake image

Steps:

  • Heat oven to 325 degrees.
  • In a heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
  • Cook over low heat just until butter is melted, stirring occasionally.
  • Pour into two 9-inch round cake pans; sprinkle evenly with chopped pecans.
  • In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed.
  • Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans.
  • Bake at 325 degrees for 35 to 45 minutes, or until done.
  • Cool 5 minutes; remove from pans and cool completely.
  • In a small bowl, beat 1 1/4 cup whipping cream until soft peaks form.
  • Blend in powdered sugar and vanilla; beat until stiff peaks form.
  • To assemble cake, place 1 layer on serving plate, praline side up.
  • Spread with half of whipped cream.
  • Top with second layer, praline side up; spread top with remaining whipped cream.
  • Garnish with pecan halves and chocolate curls if desired.
  • Store in refrigerator.

1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsley chopped pecans
1 (18 ounce) package devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1 1/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
pecan halves, if desired
chocolate curls, if desired

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