How To make Hazelnut Cappucino Torte
1 8 oz. pkg. semisweet chocolate
cut up
1 1/3 cups 8 oz. milk chocolate pieces
1 cup whipping cream
2 tablespoons instant coffee crystals
5 eggs
1/4 cup coffee liqueur or coffee
1 teaspoon vanilla
1/2 cup flour
1/4 cup sugar
1 cup toasted hazelnuts or almonds :
chopped
1 recipe Mocha Cream
Chocolate covered coffee beans -- optional Mocha Cream 1/2 cup whipping cream
2 tablespoons coffee liqueu
In a heavy saucepan, heat semisweet and milk chocolates, whipping cream and coffee crystals over low heat unitl melted, stirring constantly. Cool to room temperature.
In a large mixing bowl beat eggs, coffee liqueur and vanilla with a electric mixer on low speed till combined. Add flour and sugar. Beat on medium to high speed for 8 minutes. (the batter should be light and slightly thickened.) Fold about 1/4 of the mixture into chocolate mixture. Fold chocolate mixture into remaining egg mixture. Fold in nuts.
Grease and flour the bottom and sides of a 9" springform pan. Spread batter into pan. Bake in a 325 oven for 40 to 45 minutes or until slightly puffed around the outer edge (center will be slightly soft). Cool in pan on a rack for 20 minutes. Remove sides of pan. Cool. Cover and chill for up to 24 hours.
To serve, let stand at room temperature for 30 minutes. Top with Mocha Cream and if desired, coffee beans.
Mocha Cream: In a chilled small mixing bowl combine both ingredients and with chilled beaters, beat on medium to high speed just until stiff peaks form.
How To make Hazelnut Cappucino Torte's Videos
AMAZING!! Cappuccino Cupcakes Recipe with Coffee Kahlua Buttercream
FULL RECIPE HERE:
These moist, coffee-flavored cappuccino cupcakes topped with Kahlua buttercream are easy to make and are oh-so-good! If you're a coffee-lover, you will definitely enjoy this sweet treat! The light and moist cupcakes aren't too sweet and are perfectly complimented by the fluffy, sweet and boozy buttercream. This recipe makes for 24 cupcakes but they'll be gone in no time!
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Homemade Hazelnut Praline | Pastry 101 | Easy step-by-step
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Hazelnut praline is used as a component in various pastry products. It's used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes so much better when you make it yourself - and yes, it's much cheaper that way.
★Ingredients★
Sugar 100g
Hazelnuts 150g
★Steps★
1. Toast/Roast the hazelnuts at 160~165°C for 10mins.
2. Melt the sugar in a saucepan (large saucepan will allow the sugar to melt more evenly) Heat on medium-high heat while whisking/stirring the sugar.
3. When the sugar melts and turns brown in colour add the hazelnuts. The caramel will harden but keep stirring and it will turn liquid again.
4. Coat the hazelnut completely with caramel.
5. Cool completely.
6. Grind it in a food processor until it turns to paste.
★Useful Tip★
When grinding the caramelised hazelnut in the food processor, the friction inside the food processor will generate heat and it'll become hot! Keep the temperature of the paste below 60°C (preferably around 50°C) or else too much oil will be extracted from the hazelnut.
★Other method★
This method isn't the only method of making hazelnut praline. In fact the method I've shown you today is the quick method as it uses dry caramel rather than wet caramel. The old school version is one where you use wet caramel and crystallise the sugar with the hazelnut. It tends to have more depth in the flavour but it takes so much longer so I prefer the quick method.
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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솔티 카라멜과 커피의 풍미가 가득한 카라멜 커피 케이크 / Caramel Coffee Buttercream Cake Recipe / Mirror Glaze Cake / 모카 케이크
안녕하세요.
분 베이크입니다.
오늘은 정~말 맛있는 솔티드 카라멜 커피 버터크림 케이크를 만들어 봤어요.
케이크 이름이 아주 길지요? ㅎㅎ
긴 이름만큼이나 맛도 정말 좋아요.
전체적인 밸런스는 물론이거니와 커피 스펀지 케이크는 아주 부드럽고 푹신하답니다.
그래서 스펀지 케이크만 드셔도 “너무 맛있다“ 하실거에요.
아마 영상에서도 부드러움이 느껴지실 걸요.
부드럽고 푹신한 밀도 있는 커피 스펀지 케이크를 만들고 싶다면 영상을 자세히 봐 주세요.
커피 케이크는 버터크림과 참 잘 어울리는 케이크죠.
이번에 만든 버터크림은 노른자를 넣고 만든 앙글레이즈 소스와 솔티 카라멜 소스까지 더해져서 조화가 정말 훌륭하답니다.
무조건 꼬~옥 만드시라고 추천해요.
카페인이 걱정이시라면 디카페인 커피를 사용하는 방법도 있으니 참고해 주세요.
또 이번에 만든 미러 글레이즈는 연유와 초콜릿 없이 만드는 레시피에요.
자세한 사항은 영상으로 확인해 주세요.
얼마 전 프랑스 대사관에서 주최하는 “구떼드 셰프” 행사에 초대를 받아서 다녀왔어요.
전문가를 위한 프랑스 식품 박람회였는데요.
프랑스 식문화와 여러 좋은 제품들을 만나보는 시간이였어요.
그 곳에서 “르 갈 제품을 알게 되었는데요.
사용해 보니 너무 좋더라고요.
( 광고, 협찬 아닙니다.)
“르 갈” 버터는 프랑스 브르타뉴 지역 소의 신선한 우유로 만들어 진답니다.
최소 18시간 발효시킨 크림으로 만든 발효 버터라서 특유의 풍미와 크리미함이 참 좋았어요.
또 헤이즐넛 향이 느껴져서인지 이 케이크와 너무 잘 어울리는 버터였어요.
더 많은 제품과 정보는 여기에서 찾아 주세요.
---- 구루메 F&B 코리아 (주)
여러분도 이 부드럽고 진한 풍미의 솔티 카라멜 커피 버터크림 케이크를 만들어 보셨으면 좋겠어요.
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요.
#ASMR #coffeecake #caramelcoffeebuttercreamcake
● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
♥ 케이크 완성 사이즈
[ 18cm * 6.5cm (H)]
● 커피 스펀지 케이크
( mold size : 18cm*7cm )
달걀 4
브라운 설탕 30g ( 2 Tbsp+1tsp )
설탕 70g ( 1/3 컵 + 1 tsp )
소금 한 꼬집
바닐라 익스트랙 4ml ( 1 tsp )
박력분 125g (3/4컵 + 2 Tbsp )
우유 40g ( 2 Tbsp +2tsp)
설탕 5g (1tsp)
인스턴트 커피 7g ( 1 Tbsp )
무염버터 40g ( 2 Tbsp +2tsp)
● 솔티드 카라멜 커피 버터크림
(앙글레이즈 소스 )
노른자 2
설탕 22g ( 1 Tbsp +2tsp)
우유 50g ( 3 Tbsp +1tsp)
바닐라 익스트랙 2ml
(솔티드 카라멜 소스)
설탕 80g (1/3컵 + 1 Tbsp )
따뜻한 헤비 크림 80g ( 1/3 컵 )
인스턴트 커피 5g ( 1/2 Tbsp )
소금 두 꼬집
가당 연유 125g ( 1/3 컵+ 2Tbsp )
무염버터 350g ( 1 컵 + 1/2컵 + 2Tbsp )
● 카라멜 커피 미러 글레이즈
물엿 25g ( 1 Tbsp )
설탕 100g ( 1/2)
따듯한 헤비 크림 180g (3/4컵)
가루 젤라틴 5g ( 1tsp +1/2tsp )
물 25g ( 1 Tbsp + 2 tsp )
● 커피 시럽
물 50g ( 3 Tbsp + 1 tsp )
설탕 25 g ( 2 Tbsp )
인스턴트 커피 1g
럼 3g
ㅡㅡㅡ 만드는 방법 ㅡㅡ
1. 뜨거운 물과 설탕을 계량하여
2. 설탕을 녹여 주시고..
3. 커피와 럼을 넣은 후 실온으로 식혀 주세요.
● 슬라이스 아몬드 50g
* 영상 속에 자세한 내용이 있어요.
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다..
시청해주셔서 감사합니다.
**BGM--
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????Track : 꿈에서 만나 -
● 분 베이크 인스타그램 바로가기
Chocolate Coffee Cake | EXTRA *moist* | Eggless Chocolate Ganache Cake
You know those flavour combinations that feel like a match made in heaven? Chocolate and coffee is hands down one of them. It’s amazing how the two flavours complement each other and bring out the best taste. This chocolate coffee layered cake is going to be loved by everyone who takes a bite. It is unbelievably soft, moist, and decadent!
May I go ahead and also say, this might be the best recipe on my channel
#BakeWithShivesh
Written recipe -
Ingredients -
For cake
¾ cup (90gms) cocoa powder
¾ cup (180ml) hot water
1 tbsp (12gms) coffee
1 + ½ cups (300gms) castor sugar
¾ cup (180ml) vegetable oil
1 tsp (5ml) vanilla extract
1 cup (285gms) yogurt
1 + ½ cup (180gms) maida
1 tsp (4gms) baking powder
½ tsp (3gms) baking soda
Pinch of salt
For dark chocolate ganache
2 cups (350gms) dark chocolate (chopped)
2 cups (460gms) whipping cream
2 tbsp coffee powder
Sugar syrup
¼ cup (50gms) granulated sugar
¼ cup (60ml) water
Dark Chocolate -
Coffee I use -
Cocoa powder -
6” cake pans -
Parchment paper -
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Hazelnut Praline Recipe #shorts