Giada De Laurentiis' Chocolate Hazelnut Tart | Everyday Italian | Food Network
Giada's rich tart is filled with dark chocolate chips and crushed hazelnuts!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Chocolate-Hazelnut Tart
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
Yield: 4 to 6 servings
Ingredients
1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1 1/2 cups peeled, chopped, and toasted hazelnuts
8 ounces bittersweet chocolate chips (about 1 cup)
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store bought frozen pie crust, defrosted
Directions
Preheat the oven to 325 degrees F.
In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
Cool the tart for at least 30 minutes before serving.
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Giada De Laurentiis' Chocolate Hazelnut Tart | Everyday Italian | Food Network
Hazelnut sponge cake recipe - European cake recipes
Find the exact measurements to this cake here:
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Ferrero Rocher Cake - 4k video
Ferrero Rocher Cake - consists of chocolaty brownie layers, alternating with hazelnut meringue layers, filled with nutella frosting and chocolate ganache, coated with toasted hazelnuts and topped with an amazing chocolate glaze.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 18 servings
Brownie Layers
3.5 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (2g) instant coffee powder
1 tbsp (8g) unsweetened cocoa powder
1 cup (200g) sugar
1/2 tsp (3g) salt
3 eggs
1 tsp (5g) vanilla extract
3/4 cup (95g) flour
1 oz (30g) semisweet chocolate, chopped, divided in 3
Hazelnuts
2 cups (300g) hazelnuts, whole, divided
Meringue Layers
1/2 cup (75g) hazelnuts, toasted and grounded
1/2 cup (60g) powdered sugar, divided
4 tbsp (60g) sugar, divided
3/4 cup (95g) all-purpose flour
4 egg whites
1 tbsp (15ml) lemon juice
Pinch of salt
Chocolate Ganache for filling
7 oz semisweet chocolate
3/4 cup (200g) whipping cream
Nutella Frosting
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
1/2 cup (60g) unsweetened cocoa powder
3/4 cup (200g) nutella
1 1/2 tsp (7g) vanilla extract
1 1/3 cup (300g) butter, room temperature
Chocolate Glaze
7 oz (200g) semisweet chocolate, small pieces
1/4 cup (56g) butter
1/4 cup (50g) sugar
2/3 cup (160ml) milk
For decorating
Ferrero Rocher truffles
chocolate chips/curls
chopped hazelnuts
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How to make Chocolate Hazelnut Torte - Шоколадный торт с орехами
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This Chocolate Hazelnut Torte combines the flavors of hazelnut and chocolate and has a soft, moist, almost pudding like texture. This torte is a classically dense, rich dessert. The darker the chocolate you use, the more intense it will be; I prefer 70% chocolate, though you could use 60% if you like. Excellent when served alone but if you want even more flavor, add some vanilla ice cream and berries. Hazelnuts and chocolate are wonderful together and are enjoyed around the world. Testament to their popularity is the fact that Nutella is enjoyed everywhere in the world a lot. Now, this is the perfect cake for a celebration or dinner party as it can be made several days in advance. In fact, it is better after a day or two when the flavors have had time to soften. This will definitely become a favorite. This cake serves 16 people.
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Torta Caprese - Flourless Chocolate Almond Cake
Torta Caprese is a traditional cake of the beautiful island of Capri from Italy. It is a dense, moist flourless chocolate cake enriched with ground almonds that bring a great flavor and texture. Also as no flour is used makes this dessert a perfect choice for those in search of gluten-free dessers.
#tortacaprese #lourlesscake #chocolatecake #almondcake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8 servings
7 oz (200g) peeled almonds
7 oz (200g) semisweet chocolate
2/3 cup (150g) butter
3/4 cup (150g) sugar, divided
4 eggs
1/4 tsp (1g) salt
1. Grease and line with parchment paper a 8 or 9 inch (20-23 cm) springform pan (with a removable base). Preheat oven to 180°C (350°F).
2. Place the peeled almonds into a food processor and process until finely ground but with still some remaining chunky pieces for a crunch texture
3. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly.
4. Meanwhile separate egg yolks from whites.
5. Mix yolks with ½ cup (100g) sugar and salt until thick and pale yellow colored.
6. Mix in cooled chocolate and add ground almonds.
7. Whip egg whites until foamy using a mixer. Gradually add ¼ cup (50g) sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
8. Pour batter into prepared pan and bake for 30-40 minutes until a toothpick inserted into the center comes out with few crumbs attached
9. Let it cool completely in the pan over a cooling rack.
10. When cooled invert onto a serving platter and dust with powdered sugar.
11. Serve if desired with whipped cream and fresh berries.
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