How To make Chocolate Hazelnut Cake
6 oz Semisweet chocolate
; finely chopped 3/4 c Unsalted butter or margarine
; room temp 2/3 c Granulated sugar; divided
8 lg Eggs; separated
1 1/3 c Hazelnuts; finely ground in
Food processor 2/3 c Dry bread crumbs or matzo
-meal 1 ts Ground cinnamon
Recipe by: St. Louis Post-Dispatch 4/1/96 Set rack in middle of oven; preheat oven to 350 degrees. Grease a 10-inch round pan, 2 inches deep, and line bottom with round of parchment or waxed paper. Place chocolate in small bowl over hot water to melt, stirring occasionally. Beat butter with 1/3 cup sugar until soft and light. Beat in melted chocolate. Beat in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in. Whip egg whites until very soft peaks form. Beat in remaining 1/3 cup sugar in slow stream; whip until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with rubber spatula. Pour batter into prepared pan. Bake about 45 minutes or until well risen and firm in center. Invert cake onto rack; let cool for a few minutes. Lift off pan and let cake cool completely. For advance preparation, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month. Bring cake to room temperature before By Nick Malgieri. -----
How To make Chocolate Hazelnut Cake's Videos
INDULGENT Chocolate and Hazelnut Cake! (Hungarian inspired!)
This ultra-indulgent Hungarian Hazelnut and Chocolate Layer Cake is an absolute treat!
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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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Moist and Delicious German Hazelnut Cake - Haselnusskuchen
If you like nuts, you will love this easy, delicious, and moist German hazelnut cake, also called Haselnusskuchen. With a secret ingredient, it will not only stay fresh for days, it will actually taste best on the second and third day.
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Chocolate Hazelnut Cake (Šamponeze)
Recipe:
A fancy, special-occasion Chocolate Hazelnut Cake that will quickly become your favorite dessert. This moist chocolate cake is a perfect marriage of substance and tenderness.
ULTIMATE Ferrero Rocher Hazelnut Cake
This Ferrero Rocher Cake is a delightfully rich and moist chocolate and hazelnut cake, filled with chocolate and covered in a chocolate glaze.
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Hazelnut Cake Recipe | Very Tasty | Lenetti
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Lenetti
INGREDIENTS
150g Hazelnut
5 Eggs
Only The White
1.5 TBSP Flour
100g Sugar
Sunflower Oil
80g Instant Vanilla Pudding
150ml Milk
250ml Cream 32%+
2 TBSP Dulce De Leche
Team:
Producer: Kelner Elena
Director: Arnoldov Andrey
Editor: Kelner Yuri
Music: BoogieBounce - Drew Banga
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