How To make Choc Hazelnut Mascarpone Torte 2
E ***** Make the caramelized hazelnuts and hazelnut praline: Lightly spray a baking sheet with nonstick cooking spray. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to medium-high and continue to cook without stirring for 4 to 6 minutes until the syrup caramelizes. Immediately remove the pan from the heat. Add the 12 perfect hazelnuts to the caramel and toss to coat. With an oiled fork, remove each hazelnut, letting the excess caramel drip back into the pan, and place them at one end of the prepared baking sheet. Quickly stir the 3/4 cup of hazelnuts into the remaining hot caramel. Pour the hazelnut praline onto the other end of the baking sheet. Cool the praline for 30 minutes until hard. Reserve the individual caramelized hazelnuts for decorating the cake. Coarsely chop the praline. In a food processor fitted with the metal chopping blade, process the praline for 35 to 45 seconds until finely ground. Transfer the praline to a bowl and set aside. Make the framboise syrup: In a small saucepan, combine the water and sugar. Cook over medium heat, stirring constantly with a wooden spoon until the sugar dissolves . Stop stirring; raise the heat to medium-high and bring the syrup to a boil. Remove the pan from the heat and stir in the framboise liqueur and vanilla. Make the mascarpone cream filling: In a 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment, beat together the mascarpone cheese, sugar and framboise liqueur at medium speed until combined, about 1 minute. While continuing to beat the mixture, gradually add the heavy cream; increase the speed to medium-high and beat the mascarpone mixture until soft peaks form and the mixture is spreadable. Cover and refrigerate the cream until ready to use. Assemble the cake: Using a long serrated knife, cut the cake lengthwise into 3 long strips of equal width. Place one cake strip on a wire rack. Using a pastry brush, moisten the top of the chocolate cake strip with some of the framboise syrup. Using an offset metal cake spatula, spread 1/4 cup of the mascarpone cream over the moistened cake strip. Cover the cream-coated strip with a layer of raspberries, placed stem-side-down in even rows over the cake (this will take approximately 2 1/3 cups of raspberries). Scrape l 1/2 cups of the mascarpone cream on top of the raspberries. Using a small offset metal spatula smooth the cream into an even layer, allowing it to settle into the gaps in between the raspberries. Sprinkle 1/4 cup of the ground praline over the cream layer. Place a second cake strip on top of the praline; repeat the preceding layering process and top with the final cake strip. Reserve the remaining ground praline to garnish the sides of the cake. Spread the remaining mascarpone cream in a thin even layer around the sides of the cake, filling in all the gaps. Place the wire rack with the cake on it in the refrigerator for l hour to set. Make the glaze: Place the chocolate in a medium bowl. In a small saucepan, bring the cream and corn syrup to a gentle boil. Pour the hot cream mixture over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Allow the glaze to cool for 5 minutes. Glaze the cake: Remove the cake from the refrigerator and place the wire rack on a baking sheet. Pour the glaze over the cake, covering it completely. While the glaze is still wet, put the remaining ground praline around the sides of the cake. Refrigerate the cake for 5 to 10 minutes, until the glaze is set. Garnish the top of the cake with the caramelized hazelnuts. -----
How To make Choc Hazelnut Mascarpone Torte 2's Videos
Chocolate & hazelnut praline tartelette | Ft. Matt Adlard
Hey guys! Today we have a guest in the kitchen and not just any guest, it's Matt Adlard! We're going to make a beautiful chocolate & hazelnut praline tartelette with a frangipane and a mascarpone whipped ganache. All great recipes, so enjoy guys!
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No-Bake no oven no egg Eggless Chocolate Ganache Tart Recipe 免烤无蛋巧克力甘纳许挞食谱
配料
焦糖饼干150g
榛子40g
软化黄油50g
黑巧克力甘纳许
黑巧克力 100g
淡奶油(38%) 130g
蜂蜜10g
软化黄油10g
Ingredients
Caramel Cookies 150g
Hazelnuts 40g
Softened butter 50g
Dark chocolate ganache
Dark chocolate 100g
Whipping cream (38%) 130g
Honey 10g
Softened butter 10g
Ingrédients
Biscuits au caramel 150g
Noisettes 40g
Beurre ramolli 50g
Ganache au chocolat noir
Chocolat noir 100g
Crème liquide (38%) 130g
Miel 10g
Beurre ramolli 10g
One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Kondensmilch mit Nutella verquirlen! Sie werden begeistert sein! Kein Backen und Gelatine!
Kondensmilch mit Nutella verquirlen! Sie werden begeistert sein! Desert in einer Minute. Kein Backen und Gelatine! Heute zeigen wir euch ein schnelles aber leckeres Rezept, dessen Zutaten Kondensmilch und Nutella sind! Was lässt sich daraus zubereiten? Dieses Rezept wird Ihre ganze Familie und Freunde begeistern! Also schau dir das Video bis zum Ende an, um das schnelle, einfache und günstige Rezept für ein leckeres Dessert zu kennen!
Base:
180 g Kekse (savoiardi)
90 g weiche Butter
20 g Nutella
Creme:
500 g Frischkäse oder Mascarpone
140 g Kondensmilch
200 g Nutella
Dekoration:
Nutella 100g
15 ml Pflanzenöl
Schokoladenstücke zur Dekoration
#Gesunde_und_schnell #rezept
EPIC Hazelnut Coffee Cake with Caramel Buttercream & Chocolate Ganache!! Tatyana's Torte
GET THE RECIPE:
The BEST coffee cake recipe with crunchy hazelnut meringue layers, delicate coffee cake soaked with Kahlua liqueur, salted caramel French Buttercream, chocolate ganache, caramel coffee macarons and a gorgeous golden crown! All my favorite cake flavors combined into one epic cake!
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FRENCH BUTTERCREAM:
CARAMEL COFFEE MACARONS:
CHOCOLATE GANACHE:
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