Meringue-Amisu - Chocolate Hazelnut Meringue cake combined with Tiramisu flavours!
An incredible way to make a celebration even more special, slabs of Chocolate Hazelnut Meringue are set between Italian Tiramisu flavoured layers of Frangelico coffee whipped ganache and vanilla bean mascarpone cream.
This amazing variation on tiramisu is like tiramisu crossed with pavlova making an epic dessert!
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Making Frangelico Cream
Here is how to make one of our favorite desserts.
How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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Credits:
MUSIC
SFX Provided By AudioBlocks
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Innocent Echoes
Licensed via Warner Chappell Production Music Inc.
Stained Glass Chocolate Truffle Cake with Italian Frangelico
#Italian #Christmas #dessert
Very unique cake recipe found in the CHOCOLATIER magazine vol. 1 No 4. in the year 1984, on page 56 and was called the Christmas Jewel Box Cake and was created by Megan Timothy, innkeeper, actress, and chef at La Maida House in California.
Her beautiful floral decorations are far beyond mine and better done and I left out the rolled fondant. I did include the full recipe below. and made mention of the things I did differently. The bottle of Frangelico was barely enough for two cakes. The second cake would have been moister if I had enough to Frangelico to soak into the cake sections, but I made it do. it was still delicious. Perfect comfort food for the Holidays.
CAKE:
2 3/4 cups sifted flour 2 1/2 tsp. baking powder 1/2 tsp salt 2 sticks unsalted butter at room temp. 1 1/4 cups granulated sugar 5 eggs rm temp. 1/2 C milk rm temp. 1/4 C Frangelico (FRANGELICO HAZELNUT LIQUEUR - Wine Chateau)
1 1/4 C grated semi-sweet chocolate
(I added a pinch of clear gelatin to make the truffle a little firm. The first time doing this recipe the truffle was extremely runny and made the cake soggy, possibly I did something wrong, like get some water in the chocolate :( or over cooked the mix IDK.
TRUFFLE FILLING:
1 pound coarsely chopped semi-sweet chocolate
1 1/2 C heavy cream at rm temp. 6 tblsp butter at rm temp 1/4 C gran sugar. 1/4 C Frangelico
BUTTERCREAM:
4 sticks of rm temp. butter
3 1/2 C. confectioners' sugar, sifted.
ROLLED FONDANT: (omitted from my cake.)
2 tsp. white CREAM De Cacao
2 tsp. warm water 1 tsp unflavored gelatin 1/2 C light corn syrup
1 tbsps glycerine 2 Tbsp white vegetable shortening 8 C. confectioners' sugar
1/3 C cornstarch.
DECORATIONS from 1984 was a variety of colors of decorating gel and melted bittersweet chocolate for the outlines.
I used royal icing of my own which was 3 Cups of Confectioners' sugar, 1-2 tsp of milk, 1-2 tsp of corn syrup, 1 tsp of Watkins vanilla extract. divided to make a variety of colors.
PREHEAT OVEN TO 375 F
starting with the cake mixture:
line a 8 1/2 inch by 3 inch round pan with parchment paper . Sift together flour, salt, and baking powder set aside.
In mixer, cream together butter and sugar. Add egg, one at a time to mix well
in another bowl mix the milk and Frangelico with a wooden spoon. Then to the butter mix, add 1/3 of the flour mixture and the milk mixture, mixing just enough to blend but not beating the mix. continue until all the flour mixture and milk mixture are mixed in. Stir in the grated chocolate. Pour into the pan, REDUCE oven temp. to 325 F bake 50-55 minutes. Remove from oven, let cool 30 minutes in the pan, then remove from pan and cool for 2 hours, cover in suran wrap and refrigerate over night.
TRUFFLE;
In double boiler melt chocolate over hot, not boiling water.
in a saucepan combine cream, butter, granulated over low medium heat. Bring to a light boil stirring lightly just to disolve the ingredients. Remove from heat and gently stir in the chocolate, it will take a while to mix in, gently. when mixed add the Frangelico. (THEN I ADDED THE PINCH OF GELATIN) let cool and thicken, cover and refrigerate for 30 minutes to 2 hours. Too long and you will have trouble spreading the truffle.
BUTTERCREAM: cream together Butter and sugar.
You can trim cake if you want. I proceeded to leave as is. Cut cake in half. fill with Truffle and use remaining truffle as the crumb coat. refrigerate cake. After cake is chilled apply buttercream and chill again. (IF using Fondant, you would put over the cake after buttercream is chilled),
then proceed with decorations. ENJOY!
MUSIC TO VIDEO: Back to 1987
Musician: EnjoyMusic site:
Hazelnut cake and Frangelico mocha lattes!
This was a Facebook live event from facebook.com/bakedbyamanda on 10/29/18.
ASMR | Chocolate Frangelico Cake | The Hangry Mole Eating Show
Hello Friends! Hola 안녕하세요 친구! नमस्कार दोस्तो Halo teman-teman 皆さん、こんにちは
Ciao amici Olá amigos Bonjour les amis ASALAMU ALAIKUM DOSTON hallo Freunde
I hope it translates well. Sorry for any mistakes.
Please wear headphones for maximum viewing pleasure :) Adjust volume accordingly.
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Today I am eating a chocolate hazelnut cake!! Enjoy!
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