How To make Chocolate Hazelnut Surprise Cake
1 c Plus 12 whole hazelnuts
3/4 c Plus 1 tablespoon sugar
Oil and flour for pan 2 lg Eggs
2 Egg whites
3/4 c Mild-flavored vegetable oil
1/4 c Strong brewed espresso
1 ts Vanilla extract
3/4 c All-purpose flour
1/2 c Unsweetened cocoa powder
A pinch of salt 1/4 c Seedless raspberry jam
1 Raspberries for garnish
Preheat oven to 350. Spread hazelnuts on baking pan and heat until skins cracked and nuts are toasted. Transfer to wire mesh strainer and protecting your hand with a potholder and holding strainer over a bowl or sink, rub nuts briskly to remove skins and cool. Set aside 12 hazelnuts, coarsely chop and reserve for garnish. Finely chop remaining hazelnuts in food processor with 1 tablespoon of sugar and set aside. Lightly oil and flour a 10 inch springform pan. Shake out excess flour. Beat whole eggs and egg whites in large mixing bowl until frothy. Gradually beat in remaining 3/4 cup sugar. Continue beating until mixture is pale yellow in color. At lowest speed, beat in oil in slow, steady stream. Add coffee and vanilla. Stir flour, cocoa powder and salt together in a large bowl. Stir in the finely chopped hazelnut-sugar mixture. Add egg mixture and gently fold until thoroughly blended. Pour into prepared pan. Bake until edges pull away from sides of pan and center is firm to the touch, about 35 minutes. Cool on wire rack 30 minutes. In a small saucepan, heat raspberry jam on low
heat until melted and smooth. Spread in smooth, even layer on top of cake. Let stand until cake is thoroughly cooled and jam is set. Loosen sides of cake with small spatula. Remove sides of pan and slide cake onto serving platter. Decorate top with border of reserved chopped hazelnuts and evenly spaced raspberries. Serve in thin wedges. THE DESSERT SHOW SHOW #DS3065 -----
How To make Chocolate Hazelnut Surprise Cake's Videos
Chocolate Hazelnut Pavlova + Epic Spread For Holidays! | How To Cake It - Yolanda Gampp
RECIPE BELOW! This week we are going all out with this Chocolate + Hazelnut Holiday Spread! Meringue Mounds, Chocolate Hazelnut Cake, Chocolate Hazelnut Pavlova (which shall now be known as Slablova!????) and even chocolate covered hazelnuts!
CHOCOLATE HAZELNUT SLABLOVA RECIPE:
INGREDIENTS FOR PAVLOVA:
8 large egg whites, room temperature
1 3/4 cups + 2 Tbsp sugar
2 tsp vanilla extract
2 tsp white vinegar
2 tsp cornstarch
FOR THE FILLING:
Yo's Chocolate Hazelnut Buttercream from Layer Up! (or your favorite chocolate hazelnut buttercream/frosting recipe!)
Chocolate Hazelnut Spread
INSTRUCTIONS:
1. Preheat the oven to 425F. Line a 15x10-inch baking sheet with parchment paper, making sure the paper rises 2cm over the sides of the pan.
2. For the meringue base, start off by wiping down a large bowl with vinegar (this removes any residual fat that can deflate your meringue). Either using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed for about 1 minute, or until soft peaks form. Gradually add the sugar 1 Tbsp at a time, beating constantly for 5 minutes. The meringue will become thick and glossy.
3. Turn the speed down the low, and add the vanilla extract, vinegar, and cornstarch. Increase the speed to medium and beat for a minute, or until fully combined.
4. Use a rubber spatula to to spread the meringue out evenly into the prepared pan, and place in the preheated oven and immediately lower the temperature to 400F. Bake for about 35 minutes, or until the meringue is pale beige in color and crusty on top. Remove from the oven and set aside in the pan until completely cool. The meringue will deflate slightly as it cools!
5. Once the meringue is complete cool, place a clean kitchen towel on top of the meringue and gently flip it onto a dry work surface. The crisp top of the meringue should be facing down. Lift the pan off and carefully peel away the parchment paper.
6. Use a rubber spatula to spread your filling(s) of choice across the meringue.
7. Starting from the longest side close to you, use the kitchen towel to help roll the meringue up and over, gently pulling away the kitchen towel as you roll.
8. Gently slide the meringue on a long platter, seam side facing down. If the meringue loses its shape, don't worry! You can use your hands to gently pull it back together into a log-shape.
9. Pipe more chocolate hazelnut buttercream on the top of the pavlova, and decorate however you'd like! We used Ferrero Rocher chocolates, chopped hazelnuts, and chocolate creme wafer cookies. Enjoy immediately!
This dark chocolate hazelnut bark is super simple to make. #recipes #chocolate #chocolatelovers
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This dark chocolate hazelnut bark is super simple to make. #recipes #chocolate #chocolatelovers
Praline Chocolate Cake | Hazelnut Chocolate Cake | Praline Cake | Bake and Toss
This decadent Praline Chocolate Cake is a guaranteed crowd-pleaser: Serve for an elegant birthday party or show stopping end to any meal. A Chocolate Chiffon Cake layered and frosted with two different creams - Praline Chocolate Mousseline Cream and Praline Chocolate Whipped Cream frosting. Both the frostings are perfect and delicious. You can use either one of these frostings or use them as a combo like the way I'm showing you here. They go very well together, giving this cake a truly unique and mind blowing taste. A chocolaty and and lightly crunchy cake. A must try recipe!
Try out my new recipe Praline Butterscotch Cake, If you liked Praline Chocolate Cake, this is sure to be another favourite cake:
Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)
Ingredients (6 inch cake) :
Chocolate Chiffon Cake (please follow the recipe link below) :
50g (1/3 cup + 2 tsp) cake flour
30g (2 tbsp + 1/4 tsp) vegetable oil
50ml (3 tbsp +1 tsp) cold milk
3 egg yolks
20g (2 tbsp + 2 tsp) cocoa powder
2.5g (1 tsp) corn starch
15ml hot coffee (Mix 1 tsp instant coffee in 1 tbsp hot water)
3 egg whites (eggs with shell weight 52-60g each)
1/2 tsp vinegar or lemon juice
60g (1/3 cup) sugar
Praline Chocolate Mousseline Cream Frosting:
3 egg yolks
100g (1/2 cup) sugar
375ml (1 and 1/2 cup + 1 tbsp) milk
30g (2 tbsp) flour
30g (2 tbsp) corn starch
100g (2/3 cup) semi sweet chocolate chips
120g ( 7 tbsp) praline paste (please follow my recipe link)
200g (2 sticks) unsalted butter (room temperature)
Praline Chocolate Whipped Cream Frosting:
5g (2 tsp) gelatin powder
30ml (2 tbsp) water
160ml (1/2 cup + 3 tbsp) whipping cream
120g (3/4 cup) semi sweet chocolate or milk chocolate chips
90g (5 tbsp) praline paste (please follow my recipe link)
300ml (1 and 1/4 cups) whipping cream
30g (2 tbsp) powdered sugar ( if needed for extra sweetness)
For a 8 inch cake you will need double the amount of all ingredients for preparing each frostings.
Chocolate drip:
100g (2/3 cup) semi sweet chocolate chips
100ml (1/3 cup + 1tbsp +1 tsp )whipping cream
20g unsalted butter (to make the chocolate drip shiny)
Chocolate garnish:
80g (1/2 cup) dark or milk compound chocolate bar (melted)
caramelized powdered nuts ( recipe in praline paste link)
Recipe links used in this cake :
Chocolate Chiffon Cake :
Praline Paste:
Chocolate drip:
If you like it, please click 'Like' and Subscribe.
YouTube channel link:
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Credits:
Music by Relaxing Music - [No copyright] | Piano Music
#bakeandtoss #praline chocolate cake #praline cake #Hazelnut praline cake #praline mousseline cream #chocolate cake
CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry
Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.
#recipe #dessert #yummy
???? Get the written recipe here:
???? Subscribe here:
???? You may also like:
→ No-Bake 3 Milk Treats:
→ No-Bake 5-Minute Sweetened Condensed Milk:
→ Blueberry Lemon Mousse Cake:
→ Banana Custard Crumb Cake:
→ Creamy and Moist Vegan Chocolate Cake:
→ Oreo Mug Cake (egg-free):
→ Quick & Easy Banana Cake in a Blender:
→ Chocolate Peanut Butter Mousse Cake:
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→ Quick & Easy Nutella Cake (Egg-Free):
Music: Spanish Summer - Creative Commons Music by Jason Shaw on
Choco Hazelnut Cake | Hazelnut Cake Decoration
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Today’s recipe is Choco Hazelnut Cake
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Chocolate Hazelnut Cupcakes (Ferrero Rocher surprise!)
I am a rustic home baker and this week i made Chocolate Hazelnut cupcakes. I have added a Ferrero Rocher surprise as a treat but you can easily leave them out if you wish. They're still yummy. I hope you enjoy the video. Why not check out my Channel. Thank You for watching xxx
I created this video with the YouTube Video Editor (