Hazelnut Bundt Cake Recipes

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and extract. Combine flour and baking powder. Stir in nuts and chocolate chips; add to creamed mixture and stir until well mixed., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 30-35 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.

Steps:

• Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
• Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
• Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally, until melted. Remove bowl from pan and set aside.
• In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand.
• In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
• Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula, continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
• Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool.
• For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate. Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
• Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip down outside and center of cake. Let glaze dry before moving cake.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease and flour 10 inch Bundt pan(I use Baker's Joy spray).
• In a small bowl whisk together 2/3 cup Nutella and 1 egg.
• Blend until completely smooth and set aside.
• In a large bowl using an electric mixer on low, stir together cake mix, 3 remaining eggs, buttermilk, and remaining 1/3 cup Nutella until moistened.
• Scrape down sides and increase speed to medium for 3 minutes more.
• Remove 1 cup batter and mix into nutella/egg mixture.
• Pour batter from large bowl into Bundt pan.
• Spoon nutella batter over it and using a knife, gently swirl batters together to create a marble pattern.
• Smooth top of cake batter.
• Bake for 40-50 minutes or until toothpick inserted into cake has moist crumbs that stick to it.
• Cool cake in pan for 15 minutes.
• Carefully invert onto cooling rack and remove pan.
• While cake cools, make glaze.
• GLAZE:.
• Whisk together confectioners sugar and Frangelico liquor until smooth.
• Drizzle over cake.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts., In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.