???? Chocolate Hazelnut Cake - Torte Recipe
How to make a Chocolate and Hazelnut cake recipe (actually a Torte)
Doesn't matter if you call them Hazelnuts, Cobnuts, or Filberts... Put them in this chocolate cake recipe and you've got a winner!
Ingredients:
Cake:
14 ounces (400g) hazelnuts / filberts
Cocoa powder and butter for the cake pan
8.8 ounces (250g) dark chocolate, about 70%
7 ounces (200g) butter, room temp
7 ounces (200g) sugar
5 egg yolks
Pinch of salt
1 Tbsp (15 mL) brandy
Glaze:
½ cup (125 mL) water
3.5 ounces (100g) sugar
1/8 tsp cream of tartar
2.6 ounces (75g) dark chocolate
1 ounces (30g) butter
Method:
Preheat the oven to 400ºF (200ºC)
Put the hazelnuts on a baking tray and roast until browned, about five minutes.
Reduce the oven to 300ºF (150ºC)
Wrap the hazelnuts in a clean tea towel and rub / shake to loosen and remove as much of the papery skin as possible.
Reserve about 30g of the hazelnuts to sprinkle on the cake at the end; pulse the rest in a food processor until finely ground.
Grease the bottom and sides of a 23cm springform cake pan, then dust the insides with cocoa powder.
Line the base with parchment.
Put the chocolate and 1 Tbsp of butter in a heatproof bowl and carefully melt the chocolate in a microwave.
Set aside and allow to cool.
With a mixer; cream together butter and sugar until light and fluffy.
Light and fluffy… light and fluffy… very important.
Add the egg yolks one at a time, beating well after each addition, add the salt with the last yolk.
Fold in the ground hazelnuts, then the chocolate, then the brandy.
Scrape into the cake pan, smooth the top and bake until a cake tester inserted into the middle comes out with just a few moist crumbs on it.
About 45-60 minutes; don’t open the door too early or the cake will deflate.
Cool a wire rack for 20 minutes before releasing and allowing to cool completely.
Turn the cake on to a plate, and remove the parchment, leave upside down when you glaze.
Make the glaze:
Place the sugar, water and cream of tartar into a small pan over low heat, stirring to dissolve the sugar.
Raise temp to medium high and bring to a boil and boil hard for three minutes.
Should reach 215ºF.
Remove from the heat and cool until it's around 150ºF.
Stir in the chocolate and butter until it is melted, blended and glossy.
Pour over the cake and finish with the reserved nuts.
Serves eight.
**Ounces are of course avoirdupois ounces and not liquid ounces
Wondering what to do with the leftover egg whites? Make these amazing Hazelnut Meringues / Cookies
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how to make a CHOCOLATE HAZELNUT CAKE
In celebration of 100K subscribers, I'm showing you how to make a chocolate hazelnut ferrero rocher cake. This recipe is slightly modified from Liv By Cake's blog. Go check out her amazing blog below. Thank you all so much for 100K.
#Cake #100K #NotAnotherCookingShow
Live by Cake's Recipe:
PATREON:
RECIPE
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Austrian Chocolate Hazelnut Cake Grandma’s Recipe
Chocolate Hazelnut Cake Grandma’s Recipe
Full recipe below ⬇️
Who doesn’t like chocolate cake? Everyone loves chocolate cake and now you can make it the way my grandma did when she was a baker. In this easy to make recipe, I will not only show you how to make chocolate cake but also the technique in making the special chocolate cream. Serve with your favorite coffee, tea or espresso. Enjoy from my family to yours!
Ingredients:
2 & 1/2 cups of flour
1 cup cocoa powder
2 teaspoons of baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup of granulated sugar
1 cup of brown sugar (dark)
1 cup of butter
4 medium eggs
1 teaspoon of vanilla extract
2 cups of buttermilk
200g of bittersweet chocolate
1 tablespoon of ground coffee
1 cup of roasted hazelnuts
Chocolate Cream*
425g of semi or bittersweet chocolate
2 cups of whipped cream
35% scalded
* Double portions if you desire more cream
Instructions:
1.For your dry mixture, mix together in a bowl; flour, cocoa powder, baking soda, baking powder and salt.
2.Sift the flour, cocoa powder, baking powder and salt into a separate large mixing bowl. Introduce a cup of brown sugar and white granulated sugar and mix. Add butter (room temperature) to the dry mixture and mix until the result is a crumbly texture. Add 1 tablespoon of freshly ground coffee to enhance the flavor.
3.For your liquid mixture, add 2 cups of buttermilk and 4 eggs in a separate container with 1 teaspoon of vanilla extract along with1 teaspoon of either rum extract or hazelnut extract. Introduce the wet mixture with your dry mixture. If your batter still feels thick, add ¼ cup of buttermilk and continue to mix.
4.Add 1 cup of melted semi-sweet or bittersweet chocolate to mixture.
Divide your mixture in two parts and place each part in your spring form pan. Pre heat oven to 350F and bake for approx 35-40 minutes. Cut each cakes in half. See video instructions
5.For your cream, add 2 cups of scalded whipping cream (35%). Do not boil. Watch video for special instructions for properly making your cream. 6.Refrigerate for up to 2 hours to cool until firm.
7.To assemble, place a cake layer on parchment paper, brush your favorite liqueur (I used Amaretto) and spread a thick layer of the cream filling distributing evenly over the cake and add roasted hazelnuts before topping with a second cake. Repeat process for next 2 layers. Spread the cream over the top and sides and use any pieces from your cake to crumble all around. See video for special instructions. Enjoy!
#chocolatecake #chocolatehazelnutcake #jannascookingshow #austrian #cakeideas
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Secrets by RYYZN
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Chocolate Hazelnut Babka Knots | Chocolate Bread Twist
Chocolate Hazelnut Babka Knots
If you enjoyed this video, I would really appreciate it if you could like and subscribe????❤️
The link to the full recipe can be found below.
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Half cake, half fluffy bread and packed full of chocolate. This is how I like my babkas to be. Just that mid way point between chocolate cake and bread. :)
I hope that you do give this recipe a try and have as much fun as I did in the kitchen.
Stay safe and take care!
#buttermilkpantry #quarantinebaking
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Delicious Soft and Moist Hazelnut Cake - My Grandmothers Recipe
Today I'm going to share with you another one of my grandmothers recipes which is a delicious, soft and moist hazelnut cake.
This Hazelnut cake is really very easy to make and I'm going to share with you what makes this Hazelnut cake so moist, soft and fluffy on the inside.
Furthermore I'm going to explain what is the best method to get this delicious Hazelnut cake out of the Bundt cake pan without getting stuck and ripped open.
room temp!! 250g butter ~ 8.7oz / 2.3 sticks US
room temp!! 4 eggs
room temp!! 70ml buttermilk
200 sugar ~ 6.8oz, 1 cup US
1 Tsp vanilla extract
200g flour ~ 7oz / 1.6 cups US
100g ground hazelnuts ~ 3.5oz / 2/3 cup US
2 Tsp baking powder
1/2 Tsp salt
Topping
200g dark chocolate
1 Tsp coconut oil
2-3 tbsp chopped hazelnuts
Preparing the bundt cake pan:
1-2 tbsp butter
1/3 cup bread crumbs
Make sure that the inside of the pan is completely covered in bread crumbs and be careful not to scrape the breadcrumbs off the surface when you fill in the cake batter.
Let the cake cool down for about one hour before you take it out of the pan.
Preparation time: 15 minutes
Baking time: 50-60 minutes at 170°C/340°F
Chocolate Coating: 15 minutes
Chocolate Hazelnut Cake Recipe #Shorts
How to make a Chocolate and Hazelnut cake recipe (actually a Torte)
Doesn't matter if you call them Hazelnuts, Cobnuts, or Filberts... Put them in this chocolate cake recipe and you've got a winner!
Original Full length Video here:
Ingredients:
Cake:
14 ounces (400g) hazelnuts / filberts
Cocoa powder and butter for the cakepan
8.8 ounces (250g) dark chocolate, about 70%
7 ounces (200g) butter, room temp
7 ounces (200g) sugar
5 egg yolks
Pinch of salt
1 Tbsp (15 mL) brandy
Glaze:
½ cup (125 mL) water
3.5 ounces (100g) sugar
1/8 tsp cream of tartar
2.6 ounces (75g) dark chocolate
1 ounces (30g) butter
Method:
Preheat the oven to 400ºF (200ºC)
Put the hazelnuts on a baking tray and roast until browned, about five minutes.
Reduce the oven to 300ºF (150ºC)
Wrap the hazelnuts in a clean tea towel and rub / shake to loosen and remove as much of the papery skin as possible.
Reserve about 30g of the hazelnuts to sprinkle on the cake at the end; pulse the rest in a food processor until finely ground.
Grease the bottom and sides of a 23cm springform cakepan, then dust the insides with cocoa powder.
Line the base with parchment.
Put the chocolate and 1 Tbsp of butter in a heatproof bowl and carefully melt the chocolate in a microwave.
Set aside and allow to cool.
With a mixer; cream together butter and sugar until light and fluffy.
Light and fluffy… light and fluffy… very important.
Add the egg yolks one at a time, beating well after each addition, add the salt with the last yolk.
Fold in the ground hazelnuts, then the chocolate, then the brandy.
Scrape into the cake pan, smooth the top and bake until a cake tester inserted into the middle comes out with just a few moist crumbs on it.
About 60 minutes; don’t open the door too early or the cake will deflate.
Cool a wire rack for 20 minutes before releasing and allowing to cool completely.
Turn the cake on to a plate, and remove the parchment, leave upside down when you glaze.
Make the glaze:
Place the sugar, water and cream of tartar into a small pan over low heat, stirring to dissolve the sugar.
Raise temp to medium high and bring to a boil and boil hard for three minutes.
Should reach 215ºF.
Remove from the heat and cool until it's around 150ºF.
Stir in the chocolate and butter until it's melted, blended and glossy.
Pour over the cake and finish with the reserved nuts.
Serves eight.
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