CHOCOLATE-HAZELNUT MERINGUE CAKE
You could make a meringue topping with a jar of chocolate-hazelnut spread. But this cake deserves the best. (You're going to need some real hazelnuts.)
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Chocolate Cake
- Cover bottom of 9-inch springform pan with parchment. Beat 6 egg whites in medium bowl with mixer on high speed until soft peaks form; set aside. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, mixing well after each addition. Blend in melted chocolate, vanilla and salt.
- Add 1/3 of the egg whites to chocolate batter; stir gently just until blended. Repeat in 2 batches with remaining egg whites. Pour into prepared pan. Bake 30 min. Meanwhile, prepare Meringue Topping.
- Meringue Topping
- Combine chopped chocolate, nuts and cornstarch. Beat 4 egg whites in clean large bowl with mixer on high speed until foamy. Gradually beat in granulated sugar until soft peaks form. Gently stir in chopped chocolate mixture.
- Remove cake from oven. Spoon Meringue Topping over cake, spreading to edge of pan to completely cover cake and seal meringue to edge of pan.
- Bake 25 to 30 min. or until cake is done and meringue is lightly browned. Cool cake in pan 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
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.
HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE
Provided by Giada De Laurentiis
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 11
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.
HAZELNUT & BAILEYS MERINGUE CAKE
A fantastic combination of sweet nutty meringue, fresh cream and tart raspberries
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Line 2 x 20cm sandwich tins with foil, then lightly oil the foil. Whizz the nuts in a processor until finely ground.
- Whisk the egg whites in a bowl until they form stiff peaks. Whisk in most of the sugar, a spoonful at a time, until the mixture is stiff and glossy. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar. Divide between the tins and level the tops.
- Bake for 40-45 mins until firm, then cool in the oven. When the meringues are cold, carefully peel off the foil.
- To serve, whisk the cream, icing sugar and Baileys together until softly stiff. Put one of the meringues, top-side down, on a plate, then spread with the cream and scatter over the raspberries. Put the other meringue layer on top and dust generously with icing sugar.
Nutrition Facts : Calories 662 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
HAZELNUT MERINGUE SURPRISE
Britain's Best Pud entrant, Imogen Bahl, stood out in the under-12 category with this sophisticated dessert
Provided by Good Food team
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter and line the bases and sides of 2 x 20cm springform tins with baking parchment. Grind the hazelnuts and icing sugar in a food processor until fine. Whisk the egg whites until stiff, add half the caster sugar and whisk again until stiff, then repeat with the rest of the caster sugar. Fold in the vanilla, vinegar and ground nut mixture until well combined. Divide the mixture between the tins and bake for 25-30 mins until the tops are firm to the touch. Remove and cool in the tins on a wire rack. The meringues are very fragile and may crack a little, but don't worry.
- While the meringues cool, make the chocolate cream. Melt the chocolate in a bowl over a pan of barely simmering water, then remove from the heat. Leave to cool slightly, then stir in the cream and leave to set in a cool place.
- Carefully remove the cooled meringues from the tins and put one layer onto a serving plate. Lightly crush half of the berries with a fork. Using a palette knife, spread half the chocolate cream over the meringue and spoon over the berries. Top with the remaining layer, then ice with chocolate cream and decorate with remaining berries. Chill until serving.
Nutrition Facts : Calories 764 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 82 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.18 milligram of sodium
CHOCOLATE AND HAZELNUT MERINGUE CAKE
This cake has delicious twists and turns from it crackly top and hidden hazelnut center to its chocolatey finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.
- Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.
- Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. Set aside.
- In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.
- Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
- Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.
HAZELNUT CHOCOLATE MOCHA TORTE
This cake is a base of hazelnut meringue topped by a mocha bavarian cream, covered by a thin layer of chocolate genoise and frosted with cocoa whipped cream. Can you say D E L I C I O U S !!! This is a time consuming dessert but so worth it. I love to entertain with this and hear the ohs and ahs. Plan on completing this 2 hours before serving to let the flavors mellow.
Provided by mommyoffour
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 27
Steps:
- MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
- Line it with a layer of plastic wrap large enough to overhang the edges.
- In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
- In another small cup, stir the coffee into the cognac; set aside.
- In a saucepan, scald the remaining 1 cup milk.
- Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
- Gradually beat in the scalded milk.
- Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
- Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
- Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
- When the custard is cool but not set, whip the cream until almost stiff.
- Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
- Carefully pour the bavarian cream into the prepared plastic lined bowl.
- Refrigerate, covered until firm. (This may be made one day ahead.).
- MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
- Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
- Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
- Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
- Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
- Lightly fold the hazelnut mixture into the meringue.
- Spread the meringue onto the 10 inch circle on the baking sheet.
- Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
- Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
- If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
- MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
- Lightly butter a round, flat pan at least 12 inches in diameter.
- Line the bottom of the pan with a circle of waxed paper or parchment.
- Lightly butter and flour the paper and sides of the pan.
- In a small saucepan, melt the butter over low heat.
- Skim off the foam carefully.
- Cool slightly.
- Into a small bowl, sift the flour and cocoa together.
- In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
- Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
- When the ingredients are almost but not quite homogeneous, fold in the melted butter.
- Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
- Remove from the oven and cool briefly in the pan.
- Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
- Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
- Gently peel off the paper and allow the cake to cool.
- ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
- Equally carefully, invert the bavarian creme over the japonaise.
- Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
- Top the bavarian with the genoise, pressing it into a dome shape if necessary.
- MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
- Whip unti quite stiff.
- Spread over the torte, flattening the top slightly.
- TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
- Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
- At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.
Nutrition Facts : Calories 460.7, Fat 32, SaturatedFat 16.8, Cholesterol 194.9, Sodium 117.3, Carbohydrate 40, Fiber 2.7, Sugar 28.8, Protein 8.5
More about "hazelnut and chocolate meringue cake recipes"
HAZELNUT-AND-CHOCOLATE MERINGUE CAKE - FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrsServings 8-10
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.
- Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove the skins. Chop the nuts. Lower the oven temperature to 225°.
- In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.
- Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.
CHOCOLATE AND COFFEE-HAZELNUT MERINGUE CAKE - FOOD & …
From foodandwine.com
4/5 Total Time 2 hrsServings 8
- Preheat the oven to 250° and line 2 large baking sheets with parchment paper. Using the bottom of a 9-inch springform pan, draw a circle in the center of each sheet of parchment paper.
- In a heatproof large bowl set over a medium saucepan of simmering water, heat 1/2 cup of the cream with the coffee extract until hot. In a medium bowl, whisk the egg yolks. Very gradually whisk the hot cream mixture into the yolks, then add the mixture to the large bowl and cook over the simmering water, stirring constantly, until the custard is hot and slightly thickened, about 7 minutes. Fold in both chocolates and a generous pinch of salt and let stand over the simmering water until the chocolate is nearly melted, about 3 minutes. Remove from the heat and stir gently until smooth. Let cool.
HAZELNUT-AND-CHOCOLATE MERINGUE CAKE RECIPE | …
From myrecipes.com
Servings 8-10Total Time 4 hrs
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.
- Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove the skins. Chop the nuts. Lower the oven temperature to 225°.
- In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.
- Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.
HAZELNUT AND CHOCOLATE MERINGUE CAKE - AOL.COM
From aol.com
Servings 8Total Time 4 hrs
HAZELNUT MERINGUE CAKE RECIPE - CHATELAINE
From chatelaine.com
HAZELNUT MERINGUE CAKE WITH CHOCOLATE SAUCE RECIPE : SBS …
From sbs.com.au
CHOCOLATE AND HAZELNUT MERINGUE CAKE - FOOD24
From food24.com
HAZELNUT CHOCOLATE MERINGUE CAKE - SIP + SANITY - RECIPES
From sipandsanity.com
CHOCOLATE ORANGE CAKE | TESCO REAL FOOD
From realfood.tesco.com
HAZELNUT-AND-CHOCOLATE MERINGUE CAKE RECIPE - DANIEL JASSO ...
From pinterest.ca
HAZELNUT MERINGUE LAYER CAKE - FOOD TO LOVE
From foodtolove.co.nz
HAZELNUT CARAMEL MERINGUE CAKE - BENEATH THE CRUST
From beneaththecrust.com
HAZELNUT MERINGUE CAKE - SUGARHERO
From sugarhero.com
HAZELNUT-AND-CHOCOLATE MERINGUE CAKE RECIPE | RECIPE ...
From pinterest.ca
CHOCOLATE AND HAZELNUT MERINGUE CAKE | THEBITESIZEDBAKER
From thebitesizedbaker.wordpress.com
CHOCOLATE AND HAZELNUT MERINGUES RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE HAZELNUT CAKE - BALKAN LUNCH BOX
From balkanlunchbox.com
HAZELNUT-AND-CHOCOLATE MERINGUE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE HAZELNUT MOUSSE CAKE - CANADIAN LIVING
From canadianliving.com
HAZELNUT AND CHOCOLATE ICE CREAM CAKE | FOOD TO LOVE
From foodtolove.co.nz
CHOCOLATE & HAZELNUT MERINGUE CAKE - GLUTEN FREE RECIPES
From fooddiez.com
CHOCOLATE HAZELNUT MERINGUE CAKE RECIPE - DESSERT IDEAS ...
From houseandgarden.co.uk
HAZELNUT, COFFEE AND CHOCOLATE MERINGUE RECIPE | WAITROSE
From waitrose.com
CHOCOLATE AND HAZELNUT MERINGUES - GOOD HOUSEKEEPING
From goodhousekeeping.com
HAZELNUT CONCORDE CAKE RECIPE : SBS FOOD
From sbs.com.au
HAZELNUT AND CHOCOLATE ‘VACHERIN’ RECIPE - BBC FOOD
From bbc.co.uk
HAZELNUT AND CHOCOLATE MERINGUE TORTE RECIPE | GOOD FOOD
From goodfood.com.au
THESE CHOCOLATE HAZELNUT BAKED ALASKAS ARE SURPRISINGLY ...
From foodnetwork.ca
HAZELNUT AND RASPBERRY MERINGUE CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOCOLATE HAZELNUT MOZART CAKE – THE TOCKA BLOG
From thetockablog.com
HAZELNUT MERINGUE AND CHOCOLATE LAYER SLICE RECIPE | GOOD FOOD
From goodfood.com.au
CHOCOLATE & HAZELNUT MERINGUE CAKE | LOVE AND OLIVE OIL
From loveandoliveoil.com
HAZELNUT MERINGUE CHOCOLATE CAKE - LATVIAN EATS
From latvianeats.com
CHOCOLATE-HAZELNUT MERINGUE CAKE - FRIDAY MAGAZINE
From fridaymagazine.ae
HAZELNUT AND NUTELLA MERINGUE CAKE - OVENFOOD.BLOGSPOT.COM
From ovenfood.blogspot.com
HAZELNUT-AND-CHOCOLATE MERINGUE CAKE - GLUTEN FREI REZEPTE
From fooddiez.de
HAZELNUT AND CHOCOLATE MERINGUE CAKE | THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
HAZELNUT-AND-CHOCOLATE MERINGUE CAKE
From crecipe.com
HAZELNUT AND RASPBERRY MERINGUE CAKE – EVERYDAY FABULOUS FOOD
From everydayfabulousfood.com
You'll also love