Giada De Laurentiis' Chocolate Hazelnut Tart | Everyday Italian | Food Network
Giada's rich tart is filled with dark chocolate chips and crushed hazelnuts!
Subscribe to #discoveryplus to stream more #EverydayItalian:
Get the recipe ▶
Subscribe to Food Network ▶
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!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GiadaDeLaurentiis #EverydayItalian #FoodNetwork #ChocolateHazelnutTart
Giada De Laurentiis' Chocolate Hazelnut Tart | Everyday Italian | Food Network
????Chocolate Mascarpone Cake with Caramelized Figs and Raspberries
#figcake #birthdaycake #chocolatecake #mascarpone #asmrcooking
This year found us all in this totally atypical situation, so even the birthdays are not as they used to be. So, for my birthday, this year, I have decided to make a totally special cake with chocolate mascarpone cream, caramelized figs, and raspberries.
The process may seem complex, but every step is pretty simple and the final result is beyond everything you've ever tasted until now. I promise!
Ingredients:
Sponge cake:
3 eggs (medium size)
a pinch of salt
sugar 90g.
flour 60g.
cocoa powder 30g.
vanilla extract half teaspoon
optional (but my suggestion): a handful of chopped nuts or almonds.
Syrup:
sugar 3 tablespoons
rum 4 tablespoons
water 1 tablespoon
Chocolate Mascarpone cream:
mascarpone cheese 400g.
icing sugar 2 teaspoons
hazelnut cream (similar to Nutella) 2 tablespoons
dark cocoa powder 3 teaspoons
heavy cream 100ml.
Caramelized figs:
5-6 ripe figs
brown sugar 150g.
rum 40ml.
water 10ml.
fresh raspberries 100g.
2-3 ripe figs for decoration
Tin used: 15 cm diameter
Instructions:
1. In a large bowl, whisk the eggs with sugar, salt, and vanilla until foamy, creamy. Add then gently the sifted flour with cocoa powder and combine with slow movements. In the end, add a handful of chopped nuts or almonds. I have added some chopped almonds.
2. Bake in the preheated oven for 25 minutes at 175°C. Then let to cool down completely. If you want to maintain it moist, cover it with an aluminum foil.
3. In a small pan, add the syrup ingredients and boil until the sugar completely dissolves. Then let to cool down completely.
4. Peel the figs and cut them into half. Then, in a large pan add the brown sugar, rum, and water. When the sugar starts to dissolve, add the figs and stir continuously until the liquid becomes a nicely caramelized. Let to cool down completely.
5. In a bowl, prepare the chocolate mascarpone cream mixing all the ingredients.
6. Cut the cake layers and pour a few tablespoons of syrup. Then spread a generous layer of chocolate mascarpone cream. Add the raspberries and some more cream.
7. Add the second cake layer, then the syrup and cream. And add the caramelized figs. Cover with the last cake layer.
8. Spread the rest of the cream and cover the cake. For the decoration, use figs and raspberries.
Enjoy!
------------------------------------------------------------------------------------------------
GEAR:
▶▶Camera:
USA:
Italy:
▶▶Microphone:
USA:
Italy:
▶▶Filter ND:
USA:
Italy:
▶▶Mini tripod:
USA:
Italy:
▶▶Tripod:
USA:
Italy:
▶▶Lighting:
USA:
Italy:
------------------------------------------------------------------------------------------------
▶▶Feel free to LIKE, SHARE and SUBSCRIBE
▶▶INSTAGRAM:
▶▶FACEBOOK:
Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert! This video shows you how to make everything from a thin ganache perfect for pouring to a thick ganache great for drip cakes and truffles.
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Bueno Torte/ Bueno cake/ step by step / chocholate hazelnut cake
Für alle Schokoliebhaber das Richtige!!!
Diese Bueno Torte ist gar nicht kompliziert in der Zubereitung und super lecker!
Für den Teig:
6 Eier
150g Zucker
1 prise Salz
100g Mehl
75g Stärke
1 Teelöffel Backpulver
30g Kakao
75g gemahlene Haselnüsse
40g geschmolzene Butter
Für die Bueno Creme:
ca.100g Buenos
200g Nutella
250g Frischkäse
300g kalte Schlagsahne
1pck. Sahnesteif
Für die Ganache:
300g Sahne
200g Schokolade
schmelzen und kühlen am besten über Nacht im Kühlschrank oder kurz in den Gefrierschrank stellen
Für den Guss:
80g Schlagsahne
60g Zartbitter Schokolade
-----------------------------
The right cake for all chocolate lovers !!!
This Bueno cake is not at all complicated to prepare and super delicious!
For the dough:
6 eggs
150g sugar
1 pinch of salt
100g flour
75g starch
1 teaspoon of baking powder
30g cocoa
75g ground hazelnuts
40g melted butter
For the Bueno Creme:
about 100g Buenos
200g Nutella
250g cream cheese
300g cream
For the ganache:
300g cream
200g chocolate
For the drip:
80g whipped cream
60g dark chocolate
Chocolate Mousse No Oven no bake No Gelatin Chocolate Mousse 奥利奥巧克力慕斯 无需烘焙 无烤箱
配料
饼干底
奥利奥80g
融化黄油40g
巧克力慕斯
黑巧克力(66%)180g
牛奶140g
淡奶油(38%)280g
巧克力甘纳许
黑巧克力(66%)50g
牛奶巧克力(33.6%)50g
牛奶100g
19cm x 11cm的模具
Ingredients
Biscuit
Oreo 80g
Melted butter 40g
Chocolate mousse
Dark Chocolate (66%) 180g
Milk 140g
Whipping cream (38%) 280g
Chocolate ganache
Dark chocolate (66%) 50g
Milk chocolate (33.6%) 50g
Milk 100g
Mould of 19cm x 11cm
Ingrédients
Biscuit
Oréo 80g
Beurre fondu 40g
Mousse au chocolat
Chocolat noir (66%) 180g
Lait 140g
Crème liquide(38%) 280g
Ganache au chocolat
Chocolat noir (66%) 50g
Chocolat au Lait (33.6%) 50g
Lait 100g
Moule de 19cm x 11cm
Ferrero Rocher Mousse Cake (Nutella Mousse Cake)
Ferrero Rocher Mousse Cake sounds, looks and tastes incredible. Inspired again by the irresistible Ferrero Rocher truffles this mousse cake is made of a chocolate hazelnut sponge cake at the bottom topped with an amazing crunchy hazelnut streusel, covered in a silky smooth Nutella mousse and topped with chocolate glaze.
#ferrerorochermoussecake #moussecake #ferrerorochercake
To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
Chocolate hazelnut sponge cake
2 eggs, separated
1/4 tsp (1g) salt
1/3 cup (70g) sugar
2/3 cup (70g) ground hazelnuts
2 tbsp (16g) unsweetened cocoa powder
Crunchy Hazelnut Streusel
Streusel Dough
1/4 cup (60g) butter, room temperature
1/4 cup (50g) brown sugar
1/2 tsp (2g) salt
1/2 cup (50g) ground hazelnuts
1/2 cup (60g) all-purpose flour
For the crunch
1/2 cup (40g) paillete feuilletine or corn flakes
1/3 cup (100g) Nutella
Nutella Mousse
5.5 oz (150g) semisweet chocolate
1/2 cup (120g) whipping cream
1/2 cup (150g) Nutella
2 tsp (8g) gelatin powder
2 tbsp (30ml) cold water
1 1/2 cup (360g) whipping cream (35% fat), chilled
Chocolate Glaze
4 oz (120g) semisweet chocolate
5 oz (140g) whipping cream
For decoration
Ferrero Rocher truffles
chopped hazelnuts
chocolate shards
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE: