Chocolate Hazelnut Soufflé
Here is what you will need!
Serves 2
Ingredients
- 1/2 cup Nutella
- 2 eggs
- 1 tsp sugar
- unsalted butter
- cocoa powder
Instructions:
1. Preheat the oven to 375˚F / 190˚C
2. Butter two Soufflé ramekins and sprinkle with cocoa powder, knocking out excess.
3. In a medium bowl, mix Nutella and 2 egg yolks.
4. In a separate medium bowl, whisk 2 egg whites until foam starts to form. Add sugar and continue mixing until they hold stiff peaks.
5. Fold 1/3 of the whites into the Nutella mixture until fully incorporated. Add the remaining whites to the mixture and fold gently, but thoroughly until the mixture is smooth.
6. Pour the mixture in the ramekins, clean the rims so the Soufflé rises evenly, and bake for 15 - 17 minutes.
7. Serve immediately.
MUSIC
Heritage Rag
Provided by Audio Network. Used with permission
Blueberry n Rasgulla Cheesecake with Hazelnuts Recipe | #FusionDiwali
Small Bengali Rasgullas, or in other words Small Cottage Cheese Balls boiled in sugar syrup, The classic Indian Sweet Fusionified.. Today, I'm going to show you how to make a Blueberry n Rasgulla Cheesecake with Hazelnuts in our #FusionDiwali Series of Recipes.. Everyone looks for something different to make for Diwali, so here it is my, Easy to Make, Egg-Free, No-Bake, and all you need is 30 minutes to make.. Just mix and set! ENJOY!
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Ferrero Rocher Cake Recipe | How to Make Ferrero Rocher Cake
This cake is a special cake for Ferrero Rocher lover. This Ferrero Rocher cake is rich, delicate, full of hazelnut and chocolate flavors. Perfect cake for birthdays, holidays or just a cake for the weekend. This beautiful cake contains 3 layers of chocolate-hazelnut cake, chocolate-hazelnut frosting, wafers and Ferrero Rocher candies.
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Ingredients:
For the cake:
6 Eggs
1/2 cup (100g) Sugar
180g (6oz) Ground hazelnuts
3 tablespoons (25g) Flour
3 tablespoons (22g) Cocoa powder
2½ teaspoons Baking powder
Pinch salt
For the frosting:
260g (1 cup + 2 tablespoons) Butter, room temperature
2/3 cup (200g) Nutella
170g (6oz) Dark/milk Chocolate
Also:
40g crushed wafers
8 Ferrero rocher candies
100g (3.5oz) Chopped hazelnuts
Directions:
1. Preheat oven to 350F (175C). Line three – 8 inch (20cm) round pans with parchment paper and grease with butter.
2. Place the hazelnuts in a food processor and process until finely ground.
3. In one bowl sift flour, cocoa powder, baking powder. Stir in the ground hazelnuts.
4. In a large bowl whip eggs on high speed, slowly add sugar and whip until tripled in volume, about 10 minutes.
5. Using a spatula, gently fold the dry ingredients into the eggs in 3 additions.
6. Divide the batter between three pans and bake for 40 minutes. until a toothpick inserted in the center comes out clean.
7. Let cool for 10 minutes in the pans, release from the pan and let cool completely on cooling rack.
8. Make the frosting: in a heatproof bowl, melt the chocolate over a double boiler or in a microwave (in a 30 sec pulses) and let cool to room temperature. Add room temperature butter and Nutella. Whip until fully incorporated and fluffy.
9. Assemble: transfer 5-6 tablespoons of the frosting to a piping bag and keep for later. Place one cake layer on your serving dish, spread a layer of frosting and sprinkle with half of the crushed wafers. Place another layer of cake and repeat the process. Spread the remaining frosting on top and side of the cake.
10. For final decoration: toast the hazelnuts on a pan, crush them and coat the side of the cake. Pipe starts on top of the cake and place 1 Ferrero rocher on each star.
11. Refrigerate for 2 hours before serving.
Notes:
• I forgot to show it in the video BUT to make the cake more moist, before you spread the frosting over the cake layers brush the cake with some syrup, rum, jam+water or some other liquid. Otherwise your cake will be too dry!
• Recipe for a simple syrup to soak the cake: In a medium saucepan combine ½ cup sugar and 1/2 cup water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
• You can make this cake with only two layers.
• If your oven is big enough, you can bake all 3 cake pans together. My over is too small for that.
• For the decoration: I chopped the hazelnuts coarsely, But Looking back I think it is better to finely chop them.
Quick Recipe: Hazelnuts Cheese Cake - Chef Shireen Anwar - Masala Tv
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Quick Recipe: Hazelnuts Cheese Cake - Chef Shireen Anwar - Masala Tv
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Hazelnuts cheese cake
Ingredients
Biscuits pieces 100 grams
Butter 60 grams
Choco Haze 200 grams
Cream cheese 200 grams
Icing sugar 100 grams
Heavy cream 200 grams
Whippy Whip cream 250 grams
Gelatin 250 grams
Water 60-70 grams
For topping ingredients:
Choco haze 120 grams
Oil 20 grams
Hazelnuts 5 (for garnishing)
Method:
Biscuits pieces and melted butter mix well and spread in pan base and press it.
Then choco hazel, cream cheese, icing sugar and heavy cream mix with hand Wisk. Now whippy whip cream 50% Wisk and add in batter .now gelatin mix in water .then add in batter .now pour in pan and freez it for 1 hour.then mix in choco hazel and garnish on top and decorate with hazel nuts and serve .
No Bake Nutella Cheesecake| Eggless, No Gelatine, No Condensed Milk | Easy No-Oven Cheesecake Recipe
Who doesn’t love a dessert that requires barely any effort and ends up looking and tasting amazingly delicious, right? This no-bake Nutella cheesecake is just that dessert. It is creamy, airy, super silky, and a treat for both your taste buds and your eyes!
Written recipe:
Ingredients :
For the base:
1 + 1/2 cup (180gms) crushed biscuits
3 tablespoons (37gms) melted butter
For filling:
2 +1/4 cup (350gms) cream cheese
3/4 cup (37gms) icing sugar
1 cup (300gms) of Nutella
2+1/2 cups (290gms) whipping cream
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No bake Nutella cheesecake, Nutella cheesecake easy recipe , no bake cheesecake without gelatine, Nutella cheesecake eggless, eggless no oven cheesecake recipe, Nutella cheesecake recipe eggless, shivesh bhatia, bake with shivesh, how to make cheesecake without oven, best Nutella cheesecake recipe, cold set Nutella cheesecake, eggless no oven cheesecake recipe
Ferrero Rocher Cake Recipe: Chocolate & Hazelnut Perfection! | Cupcake Jemma Channel
You guys asked for it - you've got it! Sally's at C&D Soho to take you through every step of making this epic Crumbs & Doilies Ferrero Rocher Cake! Hazelnut and Chocolate Sponge layers, Hazelnut Buttercream, Chocolate Ganache, Ganache Drip, Meringue Kisses... The Ferrero Cake has 'em all, and of course if you're pushed for time you can always go for one type of sponge or one type of icing, but we'd recommend setting aside a day (or two!) and giving this bad boy a go - it's soooo worth it!
We can't thank you enough for your continued support this year. It's such a pleasure for us to bring you recipes every week and when we see you guys baking along at home it fills our hearts with warm fuzzy feelings. We are super excited to bring even MORE recipes and videos in the new year.
Massive love from
Jemma, Sam, Sally and all at Crumbs and Doilies xxx
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Before you bake.....This is an EPIC cake so you can spread the load over 2 days. Letting cake sponge rest for a day is actually recommended as it allows time for the sponge to relax so you can make these and/or the icings on day 1. Here are the quantities for the size in the video as well as a smaller version that you can bake in 7 pans.
8 CAKE (9 tins)
HAZELNUT SPONGE
315g Caster Sugar
205g Soft Unsalted Butter
85g Vegetable or Sunflower Oil
60g Hazelnut Paste or Butter
5 Eggs
315g Self Raising Flour
3 tbsp Whole Milk
CHOCOLATE SPONGE
3 Eggs
225g Buttermilk
225ml Cold Coffee
195ml Vegetable or Sunflower Oil
325g Plain Flour
60g Cocoa Powder
1 tsp Bicarb
1/2 tsp Salt
345g Caster Sugar
HAZELNUT BUTTERCREAM
375g Soft Unsalted Butter
675g Icing Sugar
2 tbsp Hazelnut Paste or Butter
2-4 tbsp Whole Milk (to achieve the consistency)
1/4 tsp Salt
GANACHE FOR ICING
200g Chocolate (I like 50% but 70% also fine)
100g Unsalted Butter
100g Double Cream
GANACHE FOR DRIPPING
80g Dark Chocolate
80g Double Cream
DECORATION
French Meringue Recipe:
Melted Chocolate
Chopped Roasted Hazelnuts
6 CAKE (7 tins)
HAZELNUT SPONGE
190g Caster Sugar
125g Soft Unsalted Butter
50g Vegetable or Sunflower Oil
40g Hazelnut Paste or Butter
3 Eggs
190g Self Raising Flour
2 tbsp Whole Milk
CHOCOLATE SPONGE
2 Eggs
150g Buttermilk
150ml Cold Coffee
135ml Vegetable or Sunflower Oil
220g Plain Flour
40g Cocoa Powder
1/2 tsp Bicarb
1/4 tsp Salt
230g Caster Sugar
HAZELNUT BUTTERCREAM
280g Soft Unsalted Butter
500g Icing Sugar
1.5 tbsp Hazelnut Paste or Butter
1-3 tbsp Whole Milk (to achieve the consistency)
Pinch of Salt
GANACHE FOR ICING
200g Chocolate (I like 50% but 70% also fine)
100g Unsalted Butter
100g Double Cream
GANACHE FOR DRIPPING
60g Dark Chocolate
60g Double Cream
DECORATION
French Meringue Recipe:
Melted Chocolate
Chopped Roasted Hazelnuts
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