FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
FLOURLESS CHOCOLATE-HAZELNUT CAKE
Small wedges of this luscious, superchocolaty cake go a long way.
Provided by Jill Silverman Hough
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Quick & Easy Frangelico Chill Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
- Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
- Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.
FLOURLESS CHOCOLATE CAKE
Steps:
- Preheat the oven to 375 degrees F. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.
- Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.
- Cook's Note: This step is important so the eggs will not cook when added to the chocolate. Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.
- Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper. Pour the ganache over the cake. Allow the cake to cool and set for 10 minutes before serving. Garnish with fresh berries and powdered sugar.
- Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.
FLOURLESS HAZELNUT AND DARK CHOCOLATE TORTE
Steps:
- Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment.
- Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.
- Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place.
- With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until
- thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the
- chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth.
- Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.
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.
'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 HAZELNUT TORTE
Steps:
- Make torte:
- In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
- Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine.
- In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy. Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate. Beat in hazelnut mixture until combined well.
- In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks. Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering. Cool torte completely in pan on a rack and remove side of pan. Invert torte onto a serving plate and discard wax paper.
- Make glaze:
- Put chocolate in a small metal bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes.
- Spread glaze evenly over top and side of torte. With a small icing spatula or butter knife make parallel lines through glaze across top to create a design. Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours.
- Serve torte with whipped cream or ice cream.
More about "flourless chocolate hazelnut torte with frangelico recipes"
FLOURLESS CHOCOLATE HAZELNUT TORTE - STRIPED SPATULA
From stripedspatula.com
5/5 (2)Total Time 1 hr 50 minsCategory DessertCalories 537 per serving
- Preheat oven to 275 degrees F. Butter a 9-inch springform pan and dust with unsweetened cocoa powder.
- Place chopped semisweet chocolate in a medium bowl. In a small saucepan, heat heavy cream until just beginning to simmer (do not boil). Remove from heat and pour over chocolate. Let stand 5-10 minutes, then whisk until chocolate is melted and mixture is smooth and glossy. Whisk in Grand Marnier, if using.
ITALIAN INSPIRED FLOURLESS CHOCOLATE HAZELNUT TORTE
From stylingyou.com.au
Reviews 16Estimated Reading Time 5 mins
FLOURLESS NUTELLA CHOCOLATE TORTE RECIPE - SERIOUS EATS
From seriouseats.com
FRANGELICO CHOCOLATE HAZELNUT TART RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
FLOURLESS CHOCOLATE HAZELNUT TORTE RECIPE - SPLENDA®
From splenda.com
FLOURLESS CHOCOLATE AND HAZELNUT CAKE | DESSERT RECIPES
From goodto.com
3/5 (86)Category DessertEmail [email protected]Total Time 1 hr 20 mins
FLOURLESS CHOCOLATE TORTE RECIPE FROM LINDT CANADA
From lindt.ca
FLOURLESS HAZELNUT TORTE - TEATIME MAGAZINE
From teatimemagazine.com
BEST FRENCH FLOURLESS CHOCOLATE TORTE RECIPE - FOOD NETWORK …
From foodnetwork.ca
ITALIAN HAZELNUT AND CHOCOLATE TORTE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHOCOLATE-HAZELNUT MACAROON TORTE – SMITTEN KITCHEN
From smittenkitchen.com
FLOURLESS CHOCOLATE HAZELNUT TORTE - RECIPE | SUNSWEET INGREDIENTS
From sunsweetingredients.com
'FLOURLESS' CHOCOLATE HAZELNUT TORTE WITH FRANGELICO RECIPE ...
From cooksrecipes.com
ALMOST FLOURLESS CHOCOLATE TORTE WITH HAZELNUTS - FEARLESS FRESH
From fearlessfresh.com
FLOURLESS CHOCOLATE HAZELNUT CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
You'll also love