CHOCOLATE HAZELNUT CAKES WITH FENNEL CONFIT
Provided by Melissa Clark
Categories project, dessert, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 21
Steps:
- To make the fennel confit, heat oven to 300 degrees. In a pot over high heat, combine 1 1/2 cups sugar with 1 1/2 cups water; bring to simmer and lower heat. Stir until sugar dissolves, about 5 minutes. Turn heat to high, bring to boil, then lower heat to simmer, until liquid has thickened, 7 minutes.
- Arrange fennel pieces in small baking pan. Pour sugar syrup over them. Cut square of parchment or waxed paper to fit pan and place on fennel. Bake until fennel is soft and candied, and sugar syrup has reduced, about 2 hours.
- Strain fennel, reserving it and 1/3 cup sugar syrup. Stir in Strega, if using. (Syrup and fennel can be prepared 3 days ahead.)
- To prepare the chocolate sauce, put milk chocolate in large bowl. Put 1/2 cup plus 2 tablespoons cream and rosemary in saucepan and bring to simmer over medium heat. Turn off heat, cover pan with aluminum foil or plastic wrap, and let cream infuse for 15 minutes.
- Return pan to medium heat. Stir in corn syrup and honey. Bring to simmer and stir for 2 minutes. Strain cream into bowl of chocolate; whisk until chocolate melts. Cover with plastic wrap placed on surface of sauce until ready to use (up to 2 days).
- To make the fior di latte cream, simmer milk in saucepan over low heat, stirring frequently, until it is reduced by half, 20 to 25 minutes. Strain well. You will need 1 1/4 cups (add some unreduced milk if necessary). Return reduced milk to saucepan on stove, add vanilla pulp, and bring to a simmer.
- In bowl, lightly whisk together 1/4 cup granulated sugar, egg whites and cornstarch. Whisking constantly, pour a little hot milk into egg mixture, gradually adding more milk until half of it has been incorporated. Pour mixture back into saucepan. Bring to simmer, whisking constantly, and let simmer until it has thickened to a pudding consistency, about 5 minutes. Strain into a stainless steel bowl and put plastic wrap on the surface of the cream. Transfer to refrigerator for at least 20 minutes and up to 2 days.
- To make the cakes, heat oven to 400 degrees. Grease 6 3-ounce rectangular molds or muffin cups.
- Pulse nuts and 2 tablespoons of the confectioners' sugar in food processor until finely ground and powdery (don't overprocess). Transfer hazelnut flour to bowl and wipe out food processor.
- Place semisweet chocolate in food processor and pulse until finely chopped but not ground.
- Beat butter and remaining confectioners' sugar with electric mixer until light and creamy. Beat in eggs, then hazelnut flour. Sift cocoa powder over batter and mix well. Fold in chocolate pieces.
- Divide batter among prepared molds. Lightly sift confectioners' sugar over each cake. Bake until centers are dry and slightly firm to the touch, 12 to 15 minutes.
- Before serving, finish the fior di latte cream. In electric mixer, whip heavy cream until very thick and firm. Beat cooled pastry cream with a whisk until creamy. Fold a spoonful of whipped cream into pastry cream to lighten it. Fold in remaining whipped cream.
- To serve, spoon some chocolate sauce onto serving plates. With a pastry brush, dab fennel syrup on each cake and place cake on sauce. Arrange several pieces of fennel confit next to cake. Garnish with a dollop of fior di latte cream, and sprinkle plate with fresh raspberries and additional rosemary leaves.
Nutrition Facts : @context http, Calories 922, UnsaturatedFat 25 grams, Carbohydrate 91 grams, Fat 59 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 31 grams, Sodium 157 milligrams, Sugar 84 grams, TransFat 1 gram
CHOCOLATE HAZELNUT CELEBRATION CAKE
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield one 4-layer 6-inch cake
Number Of Ingredients 24
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
- Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
- Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
- Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
- For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
- Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
- For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!
HAZELNUT CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 1h20m
Yield One 9-inch cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder. Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool. Lower the oven to 350 degrees F.
- Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.
- Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder. Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip. Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate. Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold. Pour the batter into the prepared cake pan.
- Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period. Serve garnished with some powdered sugar and whipped or cream or gelato, if using.
CHOCOLATE HAZELNUT CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
- In a medium bowl, whisk together the eggs and liqueur until blended, and set aside.
- In a large bowl of an electric stand mixer on low speed, gently combine the flour, granulated sugar, hazelnut meal, baking powder, baking soda and salt until blended. Add the butter and sour cream and beat on low speed until the dry ingredients are moistened.
- Increase the speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In three separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
- For the torrone filling: Mix together the butter and powdered sugar with the paddle attachment in an electric mixer. Once thoroughly combined, add the torrone paste. Continue to mix until evenly distributed.
- For the chocolate hazelnut fudge: In a food processor, place the powdered sugar, cocoa and salt. Blend to remove any lumps. Add in the butter and blend until smooth. Add the corn syrup. Process just until combined, and then scrape down the sides. Pulse. Add the chocolate hazelnut spread, and then pulse until completely combined, smooth and creamy.
- To assemble: Core each cupcake, and then fill with the torrone filling. Using a round tip and pastry bag, ice each cupcake with chocolate hazelnut fudge, creating a swirl on top.
CHOCOLATE & HAZELNUT CELEBRATION CAKE
This hybrid brownie chocolate cake by John Whaite is a bold party bake. The toffee spikes transform it into a professional-standard dessert
Provided by John Whaite
Categories Dessert
Time 1h55m
Number Of Ingredients 12
Steps:
- First, make the cake. Heat oven to 170C/150C fan/gas 3. Grease and line a 23cm loose bottomed cake tin with baking parchment. Put the chocolate in a heatproof bowl set over a pan of barely simmering water. Allow the chocolate to slowly melt, then set aside to cool a little.
- Meanwhile, blitz the hazelnuts in a food processor until roughly chopped, then add the sugars and blitz again to a fine, sandy consistency. Tip into a mixing bowl and add the 1 whole egg and 5 egg yolks. This will be a very stiff batter, but with a bit of elbow grease, it will combine. When well incorporated, beat in the melted chocolate.
- Put the remaining egg whites in a clean bowl and whisk until they form medium peaks. Scoop a quarter of the egg whites onto the batter and beat it in to incorporate, then gently fold in the rest. Pour the batter into the prepared tin and bake for 35-40 mins. A skewer inserted in the centre should come out reasonably clean, but the best indication that it is done is a smooth top with perhaps a few cracks, and a subtle springiness to the cake when gently prodded. Remove the cake from the oven and allow to cool completely in the tin.
- To make the ganache, put the chocolate in a heatproof bowl. Put the cream and butter in a small saucepan and heat until the butter melts, but don't let it boil. Pour it over the chocolate and leave for 1-2 mins to melt, then stir to form a smooth, glossy ganache. When the cake has cooled, remove from the tin and place it on a cake stand or platter. When the ganache has cooled to a spreadable consistency, spread generously over the entire surface of the cake - as neatly or as messily as desired.
- To make the hazelnut spikes, place a large saucepan over a medium heat to get hot. Add the sugar and continue heating until dissolved. Increase heat and bubble, swirling the pan from time to time, until the caramel turns a gorgeous amber colour - but don't stir as this will cause the caramel to crystallise. Remove the pan from the heat and allow the caramel to cool and thicken to the consistency of golden syrup - if it sets too solid, simply place it over a low heat to melt again.
- Use a cocktail stick or wooden skewer to push into each hazelnut - make sure that you don't push it in where the seam is or the hazelnut will split. Place a sheet of baking parchment on the floor directly underneath your work surface - this will catch any drops of caramel. Dredge the hazelnut through the thickened caramel, coating it very generously indeed. Secure the cocktail stick to the work surface with some sticky tape or wedge under a heavy pan, so that the caramel covered hazelnut hangs over the edge. Allow the caramel to drip, like a stalactite, towards the floor and set hard. Repeat with all the hazelnuts and allow the caramel to set. When hardened, use scissors to gently trim the fine threads of caramel off the more robust, decorative spikes. Arrange the hazelnuts, spikes pointing up, in the centre of the cake.
Nutrition Facts : Calories 704 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 52 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
More about "chocolate hazelnut cakes with fennel confit recipes"
AMAZING, RICH CHOCOLATE HAZELNUT CAKE - PRETTY.
From prettysimplesweet.com
4.8/5 (4)Total Time 1 hr 20 minsEstimated Reading Time 7 mins
- To make the cake: Preheat oven to 175°C/350°F. Butter three 6-inch (15 cm) cake pans and dust them with cocoa powder.
- In a large bowl, mix together the flour, baking soda, cocoa powder, sugar and salt. Add the butter mixture, eggs and sour cream to the dry ingredients and mix until just combined. Add the hot coffee and stir until smooth (batter will be quite liquid).
- Divide the batter evenly between the three cake pans. Bake the cakes on the lower rack for 32-35 minutes or until a cake tester comes out clean. Let the cakes cool in their pans for 15 minutes, then invert onto a cooling rack and allow to cool completely.
THE BEST CHOCOLATE HAZELNUT CAKE - MOMSDISH
From momsdish.com
4.8/5 Total Time 1 hr 30 minsCategory CakeCalories 404 per serving
- Prepare the chocolate sponge cake for the recipe, link for the sponge cake is provided above. Slice the cake into two even pieces.
- Combine together dulce de leche (cooked condensed milk), cream cheese, butter and nutella. Whisk together in a blender until it's perfectly smooth.
- To have a nicely clean plate, cover the sides with foil. Place the first layer and apply an even amount of cream to it.
FERRERO ROCHER CAKE - LIV FOR CAKE
From livforcake.com
ROASTED HAZELNUTS COVERED IN CHOCOLATE - MAY I HAVE …
From mayihavethatrecipe.com
VEGAN CHOCOLATE HAZELNUT CAKE WITH WHIPPED …
From vanillaandbean.com
CHOCOLATE HAZELNUT CAKE | NOURISHED ENDEAVORS
From nourishedendeavors.com
CHOCOLATE HAZELNUT CAKES WITH FENNEL CONFIT - DINING AND COOKING
From diningandcooking.com
Estimated Reading Time 4 minsCalories 946 per serving
MORE THAN CAKE: 100 BAKING RECIPES BUILT FOR PLEASURE AND ... - EBAY
From ebay.com
End date Apr 24, 2023Shipping Free
FLOURLESS CHOCOLATE-HAZELNUT CAKE RECIPE | BON APPéTIT
From bonappetit.com
ITALIAN CHOCOLATE HAZELNUT CAKE | THE RUSTIC FOODIE®
From therusticfoodie.com
BEST CHOCOLATE-HAZELNUT CREAM CAKE RECIPE - HOW TO …
From 177milkstreet.com
CHOCOLATE HAZELNUT CAKE RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
FRENCH CHOCOLATE HAZELNUT CAKE | VERY BEST BAKING - TOLL HOUSE®
From verybestbaking.com
CHOCOLATE HAZELNUT CAKES WITH FENNEL CONFIT RECIPE
From pinterest.com
HAZELNUT CHOCOLATE CAKE RECIPE FROM PIEDMONT, ITALY …
From christinascucina.com
1-BOWL CHOCOLATE HAZELNUT CAKE (VEGAN + GF) | MINIMALIST BAKER …
From minimalistbaker.com
NYT COOKING - HAZELNUT RECIPES
From cooking.nytimes.com
27 BEST HAZELNUT DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
CHOCOLATE HAZELNUT CAKES WITH FENNEL CONFIT ADAPTED FROM IACOPO …
From eatyourbooks.com
You'll also love