CHOCOLATE HAZELNUT PRALINE TORTE WITH FRANGELICO WHIPPED CREAM
Categories Cake Milk/Cream Food Processor Mixer Chocolate Dessert Bake Frangelico Hazelnut Gourmet
Yield Makes 1 torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter an 8 1/2-inch springform pan (2 inches deep) or other cake pan with same dimensions and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess flour.
- In a food processor pulse praline until ground fine. Reserve 1/4 cup ground praline and transfer remaining praline to a bowl. In food processor pulse chocolate until finely ground and add to bowl of praline.
- In a bowl with an electric mixer cream together butter, salt, and 1/4 cup sugar until light and fluffy. Beat in yolks, 1 at a time, beating well after each addition, and beat in vanilla. Stir in praline chocolate mixture (mixture will be very thick).
- In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 1/4 cup sugar in a steam, beating until meringue just holds stiff peaks. Fold one third meringue into yolk mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan and smooth top.
- Bake tort in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan. Cool torte in pan on a rack (torte will fall slightly and continue to set as it cooks) and remove from pan. Torte may be made 1 day ahead and chilled, covered. Bring torte to room temperature before serving.
- In a bowl with an electric mixer beat cream until it just holds soft peaks. Stir in Frangelico and half of reserved praline.
- Top torte with whipped cream and sprinkle with remaining reserves praline. Serve torte immediately.
CHOCOLATE HAZELNUT TORTE
Steps:
- Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan
- In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean.
'FLOURLESS' CHOCOLATE HAZELNUT TORTE WITH FRANGELICO
This eye-pleasing cake drizzled with a rich chocolate glaze is destined to become a new dessert classic!
Provided by Allrecipes Member
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Lightly spray an 8-inch cake pan with cooking spray. Set aside.
- Bake hazelnuts in preheated 350 degrees F oven until golden brown (approx. 5-7 minutes). Set aside.
- Make cake. Melt chocolate in a small pan over low heat. Set aside. Place hazelnuts and remaining cake ingredients in a medium mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared 8-inch cake pan. Bake 15-20 minutes. Cake will seem slightly underbaked.
- Remove cake from pan. Cool on a wire rack.
- Place cool cake on a serving plate.
- Make glaze. Place chocolate and Frangelico* in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.3 g, Cholesterol 0.1 mg, Fat 13.2 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 90.3 mg, Sugar 3 g
HAZELNUT PRALINE
Categories Dessert Low Sodium Vegan Hazelnut Gourmet
Yield Makes about 2 cups ground praline
Number Of Ingredients 2
Steps:
- Lightly oil a baking sheet.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces.
- Praline may be eaten as candy or ground in a food processor and used as a dessert topping.
CHOCOLATE & HAZELNUT PRALINE TART
A pure, unadulterated chocolate hit, made extra-special with crunchy hazelnut praline
Provided by Barney Desmazery
Categories Dessert, Treat
Time 1h
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
- Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
- Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
- When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.
Nutrition Facts : Calories 582 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium
'FLOURLESS' CHOCOLATE HAZELNUT TORTE WITH FRANGELICO
This eye-pleasing cake drizzled with a rich chocolate glaze is destined to become a new dessert classic!
Provided by Allrecipes Member
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Lightly spray an 8-inch cake pan with cooking spray. Set aside.
- Bake hazelnuts in preheated 350 degrees F oven until golden brown (approx. 5-7 minutes). Set aside.
- Make cake. Melt chocolate in a small pan over low heat. Set aside. Place hazelnuts and remaining cake ingredients in a medium mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared 8-inch cake pan. Bake 15-20 minutes. Cake will seem slightly underbaked.
- Remove cake from pan. Cool on a wire rack.
- Place cool cake on a serving plate.
- Make glaze. Place chocolate and Frangelico* in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.3 g, Cholesterol 0.1 mg, Fat 13.2 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 90.3 mg, Sugar 3 g
CHOCOLATE PRALINE TART
I saw this on Discovery Home and Leisure and couldn't resist! Serve with whipped cream and you're in heaven!
Provided by Karen..
Categories Tarts
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (175°C).
- In a food processor, combine flour, powdered sugar, cocoa, vanilla and salt; process to blend.
- With the motor running, gradually add 1-2/3 cup of the butter, a few tablespoons at a time.
- Process until dough forms a ball on top of the blades.
- Press dough into a 12-inch tart pan with a removable bottom.
- Bake for 10 minutes or until light brown.
- Set aside to cool.
- In a large saucepan over medium-high heat, combine remaining 1 cup butter, brown sugar, honey and sugar; bring to a boil.
- Boil for 3 minutes.
- Add pecans and cream and return to a boil.
- Immediately pour into cooled crust.
- Bake until center is bubbling, about 20 minutes.
- Let cool to room temperature, about 2 hours.
Nutrition Facts : Calories 827.9, Fat 61.8, SaturatedFat 29.3, Cholesterol 117.5, Sodium 214.5, Carbohydrate 71.5, Fiber 4, Sugar 54.6, Protein 5.2
CHOCOLATE-HAZELNUT GELATO WITH FRANGELICO
Rich Italian Gianduja or Chocolate-Hazelnut is my very favorite flavor of gelato! The addition of vanilla seeds and Frangelico liqueur take this gelato over the top! Note: Cooking the custard in the microwave really simplifies the entire gelato-making process, in my opinion, resulting in a perfectly smooth and creamy custard without the hassle or risk of burning the pan. Of course, you can use the double boiler or regular sauce pan if you wish, but this method works beautifully. Note: If you don't have an icecream maker or a gelato maker, you can still make this gelato! Simply place in the freezer and stir every 30 minutes or so, for a total of about 4 hours. Wonderful! I hope you enjoy!
Provided by BecR2400
Categories Frozen Desserts
Time 25m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine milk, cream, and 1/2 cup sugar in a 2-quart microwave safe bowl. Cook in the microwave on high heat for 10-12 minutes, whisking with a wire whisk every two minutes, until mixture just begins to boil; set aside.
- Meanwhile, in a medium bowl, use a hand held electric mixer to whisk the egg yolks with 1/4 cup sugar until pale yellow and thickened, about 2-3 minutes.
- Gradually pour 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly; then use a heatproof spatula to scrape the warmed egg yolks back into the bowl of warm milk, whisking thoroughly to combine.
- Heat mixture in microwave on high heat for about 3-6 minutes, whisking every minute or two, until mixture thickens enough to coat the wire whisk (but do not boil or the eggs mixture will curdle). Note: At this stage you can strain the custard through a fine mesh strainer, but I never do.
- Remove from microwave and stir in the vanilla extract, vanilla seeds, Frangelico and the hazelnut spread until it dissolves; mix thoroughly.
- Let sit at room temperature until cooled, then cover and refrigerate several hours or overnight until mixture is completely chilled. Pour into an ice cream maker and process according to manufacturer's instructions. Note: If you don't have an ice cream or gelato maker, place into freezer and stir every 30 minutes until creamy and set, about 4 hours.
- Spoon into small dessert dishes and serve the gelato topped with crushed hazelnuts and chocolate-hazelnut cream filled wafers. Enjoy!
Nutrition Facts : Calories 520.9, Fat 31.3, SaturatedFat 22.2, Cholesterol 185.4, Sodium 70.9, Carbohydrate 53.5, Fiber 2, Sugar 49.2, Protein 7.2
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