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.
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.
CHOCOLATE HAZELNUT TORTE
Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8 1/2-inch torte
Number Of Ingredients 10
Steps:
- Preheat oven to 225 degrees. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants in a fine sieve, and discard whiskey.
- In a small saucepan over medium heat, bring cream and butter almost to a boil; making sure all butter is melted. Place chocolate in a medium heatproof bowl, and pour the cream over to cover. Whisk gently until chocolate is melted and mixture is combined.
- In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into chocolate mixture, and stir in nuts and currants. Pour mixture into prepared pan.
- Bake until edges are set and center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from refrigerator, and dust with cocoa powder.
ULTIMATE FLOURLESS CHOCOLATE TORTE
Looks so inviting - I wish I could post the picture. Also found on the Godiva website. I didn't post the chilling and cooling time, approximately - 4 hours.
Provided by Manami
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Position rack in lower third of the oven.
- Butter the bottom and sides of a 9"x2" round springform pan.
- Line bottom of pan with round of parchment or waxed paper and butter paper.
- In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
- Cover and process for 15-20 seconds, until finely ground.
- With motor running, pour boiling water through the feed tube.
- Process for 10-15 seconds, until chocolate is completely melted.
- Using a rubber spatula, scrape down sides of work bowl.
- Add butter and process for about 5 seconds or until incorpaorated.
- Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
- Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
- Bake for 55 minutes, until edges of the cake are puffy and center is just set.
- Cool cake in pan on wire racks for 30 minutes.
- Cover and refrigerate for at least 3 hours or until ready to serve.
- COULIS:.
- In medium saucepan, place frozen raspberries and sugar.
- Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
- DO NOT LET MIXTURE BOIL.
- Strain raspberrey mixture through a fine-meshed sieve into a bowl.
- Add liqueur, cover and refrigerate.
- DECORATION:.
- Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
- Remove side of sprinform pan.
- Invert cake onto a serving plate.
- Peel off paper and refrigerate while preparing whipped cream.
- In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
- Spread thin even layer of whipped cream over top of the chocolate cake.
- ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
- To serve drizzle some raspberry coulis onto each dessert plate.
- With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
- Place slices on plates, and garnish with raspberries.
Nutrition Facts : Calories 869.4, Fat 54.9, SaturatedFat 32.6, Cholesterol 268.2, Sodium 196.2, Carbohydrate 89.5, Fiber 5, Sugar 80.1, Protein 9.1
'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
FLOURLESS HAZELNUT CHOCOLATE CAKE (GLUTEN-FREE)
You could increase the amount of dark chocolate and decrease the amount of cocoa powder, if you like. I used a minimum amount of sugar, so please adjust the amount of sugar according to your taste. For more healthy, low-GI, gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 50m
Yield 1 7-inch cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate and butter in a double boiler. Set aside.
- Preheat the oven to 350°F/360°C degrees.
- Whip egg whites until a stiff peak forms. Set aside.
- In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix.
- Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
- Fold in the egg whites and mix. Pour in a 7-inch springform pan.
- Bake for 30 minutes.
- Cool and refrigerate for several hours or overnight. Sprinkle powdered sugar on top using a small strainer.
- Infuse love, slice and serve!
Nutrition Facts : Calories 155.5, Fat 15.1, SaturatedFat 8.7, Cholesterol 112.1, Sodium 39.5, Carbohydrate 5.1, Fiber 2.8, Sugar 0.2, Protein 5.2
HUNGARIAN FLOURLESS HAZELNUT CAKE
This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Provided by LAURANERIC
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
- In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
- In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
- Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
- When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g
AUSTRIAN HAZELNUT TORTE
This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange. Its luscious cream filling and topping is accented with citrus.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice. , In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture. , Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired.
Nutrition Facts : Calories 258 calories, Fat 16g fat (6g saturated fat), Cholesterol 134mg cholesterol, Sodium 122mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
FLOURLESS CHOCOLATE CAKE WITH TOASTED HAZELNUTS AND BRANDIED CHERRIES
This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.
Categories Mixer Chocolate Dairy Egg Fruit Nut Dessert Bake Freeze/Chill Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For brandied cherries:
- Combine brandy and dried cherries in 4-cup glass container with lid. Cover and let soak at room temperature 1 week.
- Bring 1 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat and cool syrup. Drain brandy from cherries (reserve brandy for another use). Add sugar syrup to cherries and stir to blend. Let soak at room temperature at least 2 days. DO AHEAD Can be made 2 weeks ahead. Store covered at room temperature.
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper round. Place chocolate and 1 1/4 cups butter in medium metal bowl. Set bowl over saucepan of simmering water; stir until mixture is melted and smooth. Remove bowl from over water; cool to lukewarm, about 10 minutes.
- Using electric mixer, beat egg yolks and 1/2 cup sugar in large bowl until very thick and pale yellow in color, about 5 minutes. Beat in vanilla and salt. Gently fold chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites and remaining 6 tablespoons sugar in another large bowl until peaks form. Fold 1/3 of beaten whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 45 minutes (cake will be puffed and soufflé-like while baking). Cool cake in pan on rack 15 minutes (cake will fall in center). Run knife around cake sides to loosen; press edge of cake down to make level with center. Remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
- For ganache:
- Combine chocolate and cream in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water; let stand until ganache cools slightly but is still pourable, about 5 minutes.
- Place cooled cake on rack set over rimmed baking sheet. Pour 1/2 cup ganache over top of cake. Using offset spatula, quickly spread ganache over top and sides of cake. Freeze cake 3 minutes. Pour remaining ganache over top of cake. Working quickly but gently and grasping pan bottom and rack together, slightly tilt rack with cake from side to side, allowing ganache to flow evenly over top and down sides of cake; smooth sides with offset spatula. Press hazelnuts onto sides of cake to adhere. Chill cake until ganache is set, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 45 minutes before serving.
- Cut cake into wedges. Garnish with whipped cream and spoon brandied cherries alongside.
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