No Bake Nutella Cheesecake! Recipe tutorial #shorts
How to Make a No Bake Nutella Cheesecake!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this simple no bake cheesecake! This Nutella cheesecake has a tasty Oreo base and is absolutely delish!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #cake #recipe #cheesecake
Episode 6: How to make the perfect chocolate mousse cake with Carat (recipe link in description)
How to make a classic chocolate mousse cake with compound chocolate.
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Recipe available on page 9 of this recipe booklet:
Giada De Laurentiis' Chocolate Hazelnut Tart | Everyday Italian | Food Network
Giada's rich tart is filled with dark chocolate chips and crushed hazelnuts!
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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!
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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.
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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!
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Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping
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This is an unbelievably easy Entremet to make and it is super impressive with a little touch of posh! The elements used include: Dark Chocolate Mousse Dome, Shiny Chocolate Mirror Glaze, Crispy Dark Chocolate Base, piped Ganache Swirl and Gold Chocolate Monogram. When they are all put together, the result is WOW! Perfect for your next dessert buffet.
RELATED LINKS:
Shiny Mirror Glaze White Chocolate Raspberry Mousse Entremet :
Cookies and Cream Shiny Mirror Glaze Cheesecake Mousse Dome Entremet:
Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet:
INGREDIENTS: (Makes 10)
Chocolate Mousse:
200g Dark Chocolate
100mL + 500mL Thickened Cream
(make ganache with the 200g chocolate + 100ml Cream)
Caramel
Crispy Chocolate Base:
400g Dark Melted Chocolate
150g Rice Bubbles
Chocolate Mirror Glaze:
210g Sugar
75g Water
70g Cocoa Powder
145g Thickened/Double Cream
3 Teaspoons Gelatine
3 Tablespoons Water
Monogram Disc:
Nestle's Baker's Dark Chocolate Melts
Edible Gold Lustre Dust
Vodka or Lemon Extract
Piped Ganache Topping:
250g Dark Chocolate
150g Thickened/Double Cream
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Chocolate Cake with Mascarpone Cream and Hazelnuts
Chocolate cake with mascarpone cream and hazelnut topping:
This cake is moist, delicious, has a rich chocolate flavour and light crumb texture. It comes together in no time at all and yields a small, single layer cake- perfect for those days when you have a homemade chocolate cake craving. I think it actually tastes better the day after it’s baked as the chocolate flavour really develops. This cake is simply delicious on its own with a scoop of ice cream, but today I am making a mascarpone cream and hazelnut topping to make this a little more fancy ???? Enjoy!
Makes one 8-inch cake.
Ingredients
For the cake
1 cup of all-purpose flour
1 cup sugar (I like to use ½ cup white sugar and ½ cup light brown sugar)
½ cup sifted cocoa powder (unsweetened Dutch-processed)
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 extra large egg
¼ cup vegetable oil
1 tsp vanilla
½ cup buttermilk (Greek yogurt or sour cream can also be used)
½ cup of very hot coffee (I use 1 tbsp instant coffee and ½ cup hot water)
For the mascarpone cream topping
½ cup sifted icing sugar
1 cup cold mascarpone cheese
½ cup very cold heavy cream
1 tsp vanilla
1/3 cup of Nutella (or as much as you would like)
¼ cup chopped toasted hazelnuts
Directions
1. Preheat oven to 350°F. Line an 8-inch baking pan with parchment paper and spray sides and bottom.
2. Mix flour, sugar, cocoa powder, baking powder, baking soda and salt in a bowl.
3. Add in egg, buttermilk, oil, and vanilla and mix on low until incorporated, about 1 minute.
4. Gradually add hot coffee in a slow, steady stream and mix until just combined. Use a spatula to clean the sides and bottom of the bowl and to ensure that the mixture is smooth. Do not overmix. The batter will be very thin.
5. Pour batter into prepared pan. Bake for 35-40 minutes, or until a cake tester inserted in the centre of the cake comes out clean. Do not over bake as this will dry out the cake.
6. Cool for 10 minutes in the pan, then remove from pan and continue cooling on a rack until cake is at room temperature.
7. While the cake is baking make the mascarpone cream. Put the mascarpone cheese, heavy cream, icing sugar, and vanilla into a mixing bowl. Using an electric mixer, whip the cream mixture to soft peaks and refrigerate until ready to use.
8. To assemble- spread the Nutella on top the cooled cake, then top with the mascarpone cream and hazelnuts. Store cake in the fridge.
9. Enjoy at room temperature or slightly chilled.
Tips
1. Ensure that egg and buttermilk are at room temperature when mixing the cake.
2. Yogurt or sour cream can also be used in place of the buttermilk. I used vanilla Greek yogurt in the video.
3. Ensure that coffee is very hot and add gradually to the mixture.
4. Don’t worry if the top of the cooled cake sinks a little in the centre- this can sometimes happen and it’s going to get covered with mascarpone cream anyway.
5. Ensure that the heavy cream and mascarpone cheese are cold as this will ensure that its whips well and forms soft peaks.