Hazelnut Chocolate Cake Recipes

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PEAR, HAZELNUT & CHOCOLATE CAKE

Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert, Treat

Time 1h30m

Yield Cuts into 8 slices

Number Of Ingredients 8



Pear, hazelnut & chocolate cake image

Steps:

  • Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
  • Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.

Nutrition Facts : Calories 470 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

100g blanched hazelnuts
140g self-raising flour
175g butter , cut into small pieces
140g golden caster sugar
2 large eggs , beaten
5 small, ripe Conference pears
50g dark chocolate , chopped into small chunks
2 tbsp apricot jam

CHOCOLATE HAZELNUT CAKE

I found this recipe in Jean Pare's "Company's Coming - Chocolate Everything" cookbook. A wonderful flour-free cake that's great for any special occasion.

Provided by J. Ko

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12



Chocolate Hazelnut Cake image

Steps:

  • Place the eggs, hazelnuts, white sugar, chocolate chips, baking powder, vanilla and salt into a blender or food processor.
  • Process for 3 minutes.
  • Pour batter into two greased and parchment paper-lined 8" round cake pans.
  • Bake at 350 degrees Fahrenheit for about 25 minutes until wooden pick inserted in center comes out clean.
  • Cool.
  • Beat butter, icing sugar, cocoa, vanilla and coffee together well in small bowl.
  • Remove 1 cake layer, top side up, to plate.
  • Spread with filling.
  • Set second cake layer over filling, top side up.
  • Frost with a light and fluffy chocolate frosting or use a chocolate ganache.

Nutrition Facts : Calories 448.9, Fat 25.2, SaturatedFat 6, Cholesterol 166.3, Sodium 328.6, Carbohydrate 51.9, Fiber 3.1, Sugar 46.9, Protein 9

6 large eggs
1 1/2 cups hazelnuts (filberts)
1 cup white sugar
1/2 cup chocolate chips
4 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons butter, softened (or hard margarine)
1 cup icing sugar (confectioner's)
1 teaspoon cocoa, sifted
1/2 teaspoon vanilla
2 tablespoons strong coffee

CHOCOLATE HAZELNUT CELEBRATION CAKE

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield one 4-layer 6-inch cake

Number Of Ingredients 24



Chocolate Hazelnut Celebration Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
  • Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
  • Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
  • Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
  • For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
  • Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
  • For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!

Nonstick cooking spray, for the pans
1 cup unsalted roasted hazelnuts
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup milk
1/2 cup vegetable or canola oil
1 tablespoon vanilla extract
2 large eggs
3/4 cup hot coffee
4 cups powdered sugar
1 cup (2 sticks) unsalted butter, softened
1 1/2 teaspoons vanilla extract
A good pinch of kosher salt
1/4 cup heavy cream
Mustard yellow food coloring
Dusty rose pink food coloring
Marzipan kneaded with food coloring and cut into cute shapes (we're making houses)
Crushed unsalted roasted hazelnuts
Green sprinkles, optional
Orange sprinkles, optional

CHOCOLATE HAZELNUT CAKES

Provided by Mario Batali

Categories     Cake     Food Processor     Mixer     Chocolate     Nut     Dessert     Bake     Spring     Hazelnut     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 12



Chocolate Hazelnut Cakes image

Steps:

  • 1 Preheat oven to 325°F. Spray twelve 3-inch cake molds or one 9-inch springform pan lightly with nonstick cooking spray and set aside.
  • 2 Fill the bottom of a double boiler one-third full with water and bring to a simmer over medium-low heat. Place a medium stainless-steel bowl over the water and melt the chocolates together, stirring constantly. Once melted, set aside to cool.
  • 3 In the bowl of a food processor, pulse the hazelnuts with the confectioners' sugar and cocoa to form a fine, sand-like mixture.
  • 4 In an electric mixer, beat the butter and 3/4 cup of the granulated sugar until very light and fluffy. Beat in the hazelnut paste, scraping down the sides of the bowl with a spatula, then beat in the egg yolks, one at a time. Beat in the espresso, Frangelico, and vanilla extract, followed by the melted chocolate. Fold in the nut mixture.
  • 5 In a separate mixing bowl, use the whip attachment to beat the egg whites until foamy. Gradually add the remaining 5 tablespoons of sugar and continue beating until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cake batter. Place the prepared molds on a greased baking sheet and divide the batter evenly among them.
  • 6 Bake the cakes just until they puff and crack slightly, about 14 minutes for the cake molds (45 to 50 minutes if using the springform pan). Remove from the oven and cool in the molds on a wire rack. When the cakes are almost completely cool, gently remove the molds, then chill in the refrigerator until firm. The cakes will last for up to 1 week, refrigerated in an airtight container.

8 ounces bittersweet chocolate
2 ounces unsweetened chocolate
4 ounces toasted hazelnuts
3 tablespoons confectioner's sugar
1/4 cup premium-quality Dutch-process cocoa powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup plus 5 tablespoons granulated sugar
1/3 cup unsweetened hazelnut paste (available at specialty stores)
6 eggs, separated
2 teaspoons strong brewed espresso, cooled completely
2 teaspoons Frangelico (hazelnut liqueur)
2 teaspoons pure vanilla extract

RICH HAZELNUT CHOCOLATE CAKE

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield Ten servings

Number Of Ingredients 8



Rich Hazelnut Chocolate Cake image

Steps:

  • Preheat oven to 325 degrees. Butter and flour a 10-inch springform pan. Place butter and chocolate in a bowl over barely simmering water until melted, stirring often. Whisk egg yolks with 3/4 cup of sugar. Whisk in the chocolate mixture, hazelnuts and liqueur.
  • Using an electric mixer, whip the egg whites until soft peaks form. Gradually add the remaining sugar and whip to firm peaks. Stir 1/3 of the whites into the chocolate mixture. Fold in the remaining whites. Scrape the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out slightly moist, about 55 minutes. Let cool; cake will fall. Remove the sides of the pan and sift confectioners' sugar over the top. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 35 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 54 milligrams, Sugar 40 grams, TransFat 1 gram

1 cup unsalted butter, cut into 1-inch pieces, plus additional for greasing pan
Flour for coating pan
8 ounces Callebaut bittersweet chocolate, coarsely chopped
8 eggs, separated
1 1/4 cups sugar
3/4 cup hazelnuts, toasted, skinned and ground
1 tablespoon hazelnut liqueur
Confectioners' sugar

HAZELNUT DOME CAKE

Categories     Cake     Milk/Cream     Food Processor     Mixer     Chocolate     Egg     Dessert     Bake     Freeze/Chill     Almond     Amaretto     Chill     Hazelnut     Simmer     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 19



Hazelnut Dome Cake image

Steps:

  • Make cake:
  • Preheat oven to 350°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Line with parchment paper. Butter parchment. Combine nuts, sugar and flour in processor. Process until nuts are finely ground. Beat egg whites in large bowl until stiff peaks form. Fold nut mixture into whites in 3 additions (whites will deflate). Spread on prepared baking sheet. Bake until cake starts to pull away from sides of baking sheet and is light golden on top, about 35 minutes (cake will be slightly moist). Cool cake 10 minutes.
  • Line large baking sheet with parchment paper. Invert cake onto parchment. Cool cake completely.
  • Make chocolate ganache:
  • Place chocolate in large bowl. Bring cream to simmer in heavy medium saucepan. Pour over chocolate and whisk until smooth. Chill until firm enough to spread, at least 6 hours or overnight. (Cake and chocolate ganache can be made 1 day ahead. Cover cake tightly with plastic wrap; leave at room temperature. Keep ganache refrigerated. Let stand at room temperature until spreadable.)
  • Make hazelnut cream:
  • Beat cream in large bowl until soft peaks form. Gradually add sugar and 1/4 cup amaretto, beating until stiff peaks form. Fold in chopped hazelnuts and chocolate.
  • Line 2-quart bowl with plastic wrap, overlapping sides by 2 inches. Cut cake lengthwise into 1/3-inch-wide slices. Line bowl with cake, placing slices cut side down and tightly side by side in single layer, trimming to fit and completely covering bowl (if cake slices break, piece together to fit). Brush cake with 1 1/2 tablespoons amaretto. Spread ganache over cake, covering completely. Spoon hazelnut cream into center; smooth top. Cover filling with cake, placing slices side by side, fitting tightly together and trimming to fit. Brush with 1 1/2 tablespoons amaretto. Cover; chill at least 4 hours and up to 3 days.
  • Uncover cake. Invert onto platter. Remove plastic. Sift cocoa powder and powdered sugar over. Serve with berries.

For cake
Nonstick vegetable oil spray
2 2/3 cups blanched slivered almonds (about 11 ounces), toasted
1 3/4 cups hazelnuts (about 7 ounces), toasted
2 cups sugar
1/2 cup cake flour
9 large egg whites
For chocolate ganache
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 cups whipping cream
For hazelnut cream
2 cups chilled whipping cream
1/4 cup sugar
1/4 cup plus 3 tablespoons amaretto or other almond liqueur
1/2 cup hazelnuts, toasted, husked, chopped (about 2 ounces)
1/3 cup finely chopped semisweet chocolate (about 2 ounces)
Unsweetened cocoa powder
Powdered sugar
Fresh raspberries and blackberries

PLUM, HAZELNUT & CHOCOLATE CAKE

Plums, chocolate and hazelnut - this is a cake that really celebrates the season. Enjoy a slice with your mid-morning coffee or serve it warm for dessert

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time 1h15m

Number Of Ingredients 10



Plum, hazelnut & chocolate cake image

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a round 20cm cake tin. Halve and stone 4 plums, set aside for later, then roughly chop the remaining plums.
  • Put the sugar, butter, flour, ground hazelnuts, eggs and baking powder into a large bowl and beat with a wooden spoon or electric hand mixer for 1-2 mins, until smooth and light. Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top.
  • Arrange the halved plums over the top of the mixture, pressing them down lightly, then scatter over hazelnuts. Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. Cool in the tin for 10 mins, then turn out, remove the paper and cool on a wire rack. Heat the jelly, then brush over the top of the cake before serving.

Nutrition Facts : Calories 581 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.83 milligram of sodium

175g butter , plus extra for greasing
500g plums
175g light muscovado sugar
175g self-raising flour
175g ground hazelnuts
3 eggs
1 tsp baking powder
50g dark chocolate (70 per cent cocoa), chopped
2 tbsp hazelnuts
2 tbsp redcurrant, damson or plum jelly

DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE

The best thing about chocolate cake is that it doesn't really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call "pure joy" in dessert form. You'll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won't regret it.

Provided by Yotam Ottolenghi

Categories     cakes

Time 1h30m

Yield 8 servings

Number Of Ingredients 19



Devil's Food Cake With Hazelnut Praline image

Steps:

  • Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
  • In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
  • Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
  • Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
  • Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
  • Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
  • Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
  • Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
  • When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)

5 1/3 ounces/150 grams sunflower oil (by weight not by volume), plus more for greasing the pan
3/4 cup/75 grams unsweetened Dutch-processed cocoa powder
1 1/2 cups/192 grams all-purpose flour (plain flour)
1 teaspoon baking powder
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon salt
1 cup/200 grams superfine sugar (caster sugar) or granulated sugar
1/2 lightly packed cup/100 grams dark brown sugar
2 large eggs
1/2 cup plus 1 tablespoon/150 grams plain kefir (or buttermilk)
3/4 cup plus 3 tablespoons/220 grams very hot coffee, plus 1 tablespoon/14 grams at room temperature, for brushing
1 1/2 cups/200 grams blanched hazelnuts
3/4 cup plus 2 tablespoons/180 grams superfine sugar (caster sugar) or granulated sugar
1/4 teaspoon salt
1 1/4 cups/300 grams cold heavy cream (double cream)
1/3 cup plus 1 tablespoon/95 grams mascarpone
2 tablespoons malted milk powder, such as Horlick's
1/4 cup plus 2 teaspoons/30 grams confectioners' sugar (icing sugar)
Tiny pinch of salt

PEAR, HAZELNUT & CHOCOLATE CAKE

This cake is so delicious. It stays moist for ages and is best served warm so you get the most of the gooey chocolate chunks and the sticky apricot Jam on top. It's great with a cup of tea on a lazy Sunday afternoon.

Provided by chillichick

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8



Pear, Hazelnut & Chocolate Cake image

Steps:

  • Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round springform cake tin. Place the hazelnuts in between a tea towel until broken into small chunks. Add the flour and mix briefly. Add the butter and rub between your fingers until it resembles breadcrumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
  • Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 60 - 80 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.

Nutrition Facts : Calories 551.9, Fat 35.4, SaturatedFat 16.9, Cholesterol 99.6, Sodium 435.9, Carbohydrate 59.3, Fiber 7.1, Sugar 29.7, Protein 8.4

100 g blanched hazelnuts
180 g self-raising flour
175 g butter, cut into small pieces
140 g golden caster sugar
2 large eggs, beaten
5 small ripe bosc pears
100 g dark chocolate, chopped into small chunks
3 tablespoons apricot jam

HAZELNUT CHOCOLATE CAKE ROLL

Don't be intimidated to prepare this dramatic dessert from our Test Kitchen! It's actually quite easy to make. Plus, it can be assembled the day before serving.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 15



Hazelnut Chocolate Cake Roll image

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. , In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. , Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts :

4 large eggs, separated
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup chopped hazelnuts, toasted
1 ounce semisweet chocolate, grated
Additional confectioners' sugar

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From foodnetwork.ca


CHOCOLATE HAZELNUT CAKE WITH CHOCOLATE GANACHE - BELULA
2. Make the chocolate hazelnut cake: In a bowl mix the granulated sugar, the hazelnut meal, the flour, the salt, and the baking powder. Whisk in the egg whites and mix to combine. Set aside. Melt the chocolate and the butter over a water bath or in the microwave. Once melted mix until combined.
From cookwithbelula.com


HAZELNUT CHOCOLATE CAKE | FOOD TO LOVE
250 gram unsalted butter, softened; 1 cup (220g) caster sugar; 1 teaspoon vanilla bean paste; 3 eggs, beaten lightly; 1 cup (150g) self-raising flour, sifted
From foodtolove.co.nz


CHOCOLATE HAZELNUT CAKE - CHARLOTTE PUCKETTE
170 g (¾ cup) sugar, plus extra for sprinkling the pan and the top of the cake 125 g (4 ½ oz) unsalted butter, cut into cubes plus extra softened butter for greasing
From charlottepuckette.com


CHOCOLATE HAZELNUT MOUSSE CAKE | CANADIAN LIVING
Set aside. In bowl, whisk together flour, sugar, cocoa, baking soda and salt. Whisk in 1 cup water, oil and vanilla; stir in vinegar. Scrape into prepared pan. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 …
From canadianliving.com


HAZELNUT CHOCOLATE CAKE - FOOD NETWORK
Preheat the oven to 180°C/Gas 4. Place the flour, sugar, baking powder, orange and lemon zest, cranberries, nuts and chocolate chips in a mixing bowl and stir together until evenly dispersed. Beat the egg into the milk, and then pour this into. Prep Time.
From foodnetwork.co.uk


FLOURLESS HAZELNUT CHOCOLATE CAKE - FOOD
melted butter, to grease; 200 g roasted and peeled hazelnuts; 250 g good-quality dark chocolate (54% cocoa), chopped; 185 g unsalted butter, cubed; 40 g (⅓ cup) cocoa powder, sifted; 60 ml (¼ ...
From sbs.com.au


GERMAN CHOCOLATE HAZELNUT CAKE / TORTE RECIPE - EAT SIMPLE FOOD
Instructions. Preheat oven to 350F. Butter a 9" springform pan. Pulverize the bread into crumbs in a food processor (see picture above for consistency). Place breadcrumbs in a bowl and pulverize the hazelnuts next and add to bowl. Pulverize chocolate next and add to bowl. Set aside.
From eatsimplefood.com


CHOCOLATE HAZELNUT CAKE RECIPE - WILL EAT THIS | FOOD & OTHER …
Then place the pan in the fridge to cool. In a bowl or mixer bowl, combine the all purpose flour, hazelnut flour, cocoa powder, sugar, salt. Add butter into the dry ingredients and slowly begin to cream. You want to mix until a consistent crumb-like texture forms. Add in the eggs with the vanilla and buttermilk.
From willeatthis.com


TOASTED HAZELNUT CHOCOLATE SHEET CAKE WITH NUTELLA FROSTING
Prepare a 9×13” cake pan with oil and parchment. In a large mixing bowl, add the flour/hazelnut mixture, remaining flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside. In another large bowl, add eggs, sugar, sour cream, vegetable oil, vanilla, and hazelnut/almond extract.
From foodduchess.com


CHOCOLATE HAZELNUT NAPOLEON - FOOD NETWORK CANADA
Place a piece of plastic wrap directly on the surface of the custard, cool to room temperature, then chill until set, about 3 hours. Step 3. Preheat the oven to 400 F and line a baking tray with parchment paper, and have a second baking tray of the same size on hand. Step 4. Cut the pastry dough into 3 equal pieces.
From foodnetwork.ca


CHOCOLATE HAZELNUT CAKE | VEGAN AND EASY RECIPE - KLARA`S LIFE
Preheat the oven to 180 ° C, grease and dust the baking tin. Mix flour, nuts, chocolate, baking powder, sugar, baking soda in a bowl. Beat the butter with the hand mixer until creamy white (takes approx. 5 minutes) Add applesauce and mix. Add flour mixture, milk and vinegar and mix quickly. Don´t over mix.
From klaraslife.com


21 HAZELNUT DESSERTS TO MAKE ASAP | ALLRECIPES
Raw Marzipan with Truffle Filling. Hazelnuts, dates, and cocoa powder are blended into a smooth, truffle-style filling that's wrapped up in a layer of homemade marzipan. The rolls are covered in melted chocolate and decorated with finely chopped hazelnuts to make these incredibly delicious after-dinner treats.
From allrecipes.com


HAZELNUT CHOCOLATE CAKE • STEFANIA'S KITCHENETTE
Hazelnut Chocolate Cake is one of the best cakes you can eat in Italy. Made with a few simple ingredients, this special cake is full of flavor and is worth trying. When hazelnut cake was served in an Italian restaurant in northern Italy, it was the last cake I would ever choose. I always had the impression that it was dry, too plain, and less ...
From stefaniaskitchenette.com


CHOCOLATE-HAZELNUT CAKE - GOOD HOUSEKEEPING
Bake 10 to 15 minutes until lightly toasted. Remove nuts from oven; turn oven control to 325 degrees F. To remove skin, wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and ...
From goodhousekeeping.com


THREE TIER CHOCOLATE AND HAZELNUT CAKE - VEGAN FOOD & LIVING
Preheat the oven to 180C/160C fan/gas mark 4. Line 3 different sized baking tins with parchment paper– 8in/6in/4in. Sift the flour, cacao powder and baking powder together. In a separate bowl whisk together the olive oil, dairy-free milk and vanilla extract. In a clean bowl start to whisk the OGGS Aquafaba with a splash of lemon juice until ...
From veganfoodandliving.com


CHOCOLATE HAZELNUT CAKE WITH VANILLA HAZELNUT BUTTERCREAM - MOLLY …
let the cakes cool in the pans for 10 minutes, and then turn them onto a greased cooling rack. frosting: use an electric mixer to beat together the butter, powdered sugar, salt, and vanilla until smooth. measure out one cup of the frosting and transfer it to a small bowl. fold in the reserved 1/4 cup of ground hazelnuts.
From mynameisyeh.com


HAZELNUT CHOCOLATE CAKE RECIPE FROM PIEDMONT, ITALY …
Bake the Hazelnut Chocolate Cake. Place in middle of preheated oven for about 25-30 minutes, or until skewer comes out clean. Allow to cool in pan for about 15 minutes, then run a thin bladed knife around the edge of the pan and remove from the tin. Remove the parchment paper and place on cooling rack to cool completely.
From christinascucina.com


FLOURLESS CHOCOLATE HAZELNUT CAKE RECIPE - GOOD HOUSEKEEPING
Directions. Prepare cake: Preheat oven to 350 degrees F. Lightly grease 9-inch springform pan. Line bottom with waxed or parchment paper; grease paper. Place hazelnuts in 15 1/2-inch by 10 1/2 ...
From goodhousekeeping.com


HAZELNUT AND CHOCOLATE GâTEAU RECIPE - BBC FOOD
Method. For the sponge cakes, preheat the oven to 180C/350F/Gas 4 and lightly grease and line the base of two 25cm/10in loose bottomed cake tins. For the hazelnut sponge, in a …
From bbc.co.uk


HAZELNUT CHOCOLATE CAKE BEST RECIPES
Finely chop ½ cup hazelnuts in a food processor. Combine 1 cup flour, ½ cup finely chopped hazelnuts, 1 tsp. baking powder, and pinch of salt in bowl. Combine 1 cup flour, ½ cup finely chopped hazelnuts, 1 tsp. baking powder, and pinch of salt in bowl.
From findrecipes.info


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