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How To make Chocolate Hazelnut Surprise Cake

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1 c Plus 12 whole hazelnuts
3/4 c Plus 1 tablespoon sugar
Oil and flour for pan 2 lg Eggs
2 Egg whites
3/4 c Mild-flavored vegetable oil
1/4 c Strong brewed espresso
1 ts Vanilla extract
3/4 c All-purpose flour
1/2 c Unsweetened cocoa powder
A pinch of salt 1/4 c Seedless raspberry jam
1 Raspberries for garnish
Preheat oven to 350. Spread hazelnuts on baking pan and heat until skins cracked and nuts are toasted. Transfer to wire mesh strainer and protecting your hand with a potholder and holding strainer over a bowl or sink, rub nuts briskly to remove skins and cool. Set aside 12 hazelnuts, coarsely chop and reserve for garnish. Finely chop remaining hazelnuts in food processor with 1 tablespoon of sugar and set aside. Lightly oil and flour a 10 inch springform pan. Shake out excess flour. Beat whole eggs and egg whites in large mixing bowl until frothy. Gradually beat in remaining 3/4 cup sugar. Continue beating until mixture is pale yellow in color. At lowest speed, beat in oil in slow, steady stream. Add coffee and vanilla. Stir flour, cocoa powder and salt together in a large bowl. Stir in the finely chopped hazelnut-sugar mixture. Add egg mixture and gently fold until thoroughly blended. Pour into prepared pan. Bake until edges pull away from sides of pan and center is firm to the touch, about 35 minutes. Cool on wire rack 30 minutes. In a small saucepan, heat raspberry jam on low
heat until melted and smooth. Spread in smooth, even layer on top of cake. Let stand until cake is thoroughly cooled and jam is set. Loosen sides of cake with small spatula. Remove sides of pan and slide cake onto serving platter. Decorate top with border of reserved chopped hazelnuts and evenly spaced raspberries. Serve in thin wedges. THE DESSERT SHOW SHOW #DS3065 -----

How To make Chocolate Hazelnut Surprise Cake's Videos

Chocolate Hazelnut Bomb | चॉकलेट हेज़लनट बॉम्ब | #WorldChocolateDay | Sanjeev Kapoor Khazana

This decadent and nutty dessert is full of chocolaty surprises and will leave you craving for more.

CHOCOLATE HAZELNUT BOMB

Ingredients

200 grams hazelnuts
¾ cup fresh cream
100 grams dark chocolate bars
¼ cup chocolate hazelnut spread
250 grams milk chocolate bars
8-10 wafer shells

Method

1. Preheat the oven at 180˚C. Take hazelnut on a baking tray and roast for 10-15 minutes.
2. Meanwhile, gently simmer fresh cream in a non-stick pan. Take the pan off the heat.
3. Break dark chocolate and add into the hot cream, mix till it melts. Add chocolate hazelnut spread and mix well. Transfer into a bowl and refrigerate till set.
4. Take the tray out of the oven and allow to cool slightly. Place them on a worktop and finely chop ½ of them and reserve the rest.
5. Take milk chocolate bars on a worktop and roughly chop them and transfer into a large bowl.
6. Take the prepared chocolate-hazelnut mixture into a piping bag and snip the tip.
7. Take each wafer shell and pipe out the prepared ganache in it. Place each with one of the reserved roasted hazelnut in the centre and join both the halves to make a ball.
8. Place the chopped milk chocolate on a double boiler and melt the chocolate. Take the bowl off the heat and temper the chocolate by continuously mixing till it reaches 30˚C-32˚C.
9. Add the chopped hazelnut into the milk chocolate and mix. Dip each prepared wafer balls into the mix and coat well. Shake off the excess chocolate using a fork and place on a plate. Refrigerate till set.

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This dark chocolate hazelnut bark is super simple to make. #recipes #chocolate #chocolatelovers

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This dark chocolate hazelnut bark is super simple to make. #recipes #chocolate #chocolatelovers

Chocolate Hazelnut Pavlova + Epic Spread For Holidays! | How To Cake It - Yolanda Gampp

RECIPE BELOW! This week we are going all out with this Chocolate + Hazelnut Holiday Spread! Meringue Mounds, Chocolate Hazelnut Cake, Chocolate Hazelnut Pavlova (which shall now be known as Slablova!????) and even chocolate covered hazelnuts!

CHOCOLATE HAZELNUT SLABLOVA RECIPE:
INGREDIENTS FOR PAVLOVA:
8 large egg whites, room temperature
1 3/4 cups + 2 Tbsp sugar
2 tsp vanilla extract
2 tsp white vinegar
2 tsp cornstarch

FOR THE FILLING:
Yo's Chocolate Hazelnut Buttercream from Layer Up! (or your favorite chocolate hazelnut buttercream/frosting recipe!)
Chocolate Hazelnut Spread

INSTRUCTIONS:
1. Preheat the oven to 425F. Line a 15x10-inch baking sheet with parchment paper, making sure the paper rises 2cm over the sides of the pan.
2. For the meringue base, start off by wiping down a large bowl with vinegar (this removes any residual fat that can deflate your meringue). Either using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed for about 1 minute, or until soft peaks form. Gradually add the sugar 1 Tbsp at a time, beating constantly for 5 minutes. The meringue will become thick and glossy.
3. Turn the speed down the low, and add the vanilla extract, vinegar, and cornstarch. Increase the speed to medium and beat for a minute, or until fully combined.
4. Use a rubber spatula to to spread the meringue out evenly into the prepared pan, and place in the preheated oven and immediately lower the temperature to 400F. Bake for about 35 minutes, or until the meringue is pale beige in color and crusty on top. Remove from the oven and set aside in the pan until completely cool. The meringue will deflate slightly as it cools!
5. Once the meringue is complete cool, place a clean kitchen towel on top of the meringue and gently flip it onto a dry work surface. The crisp top of the meringue should be facing down. Lift the pan off and carefully peel away the parchment paper.
6. Use a rubber spatula to spread your filling(s) of choice across the meringue.
7. Starting from the longest side close to you, use the kitchen towel to help roll the meringue up and over, gently pulling away the kitchen towel as you roll.
8. Gently slide the meringue on a long platter, seam side facing down. If the meringue loses its shape, don't worry! You can use your hands to gently pull it back together into a log-shape.
9. Pipe more chocolate hazelnut buttercream on the top of the pavlova, and decorate however you'd like! We used Ferrero Rocher chocolates, chopped hazelnuts, and chocolate creme wafer cookies. Enjoy immediately!

Chocolate Cake | Jamie Oliver - AD

This is a paid AD. Everyone needs a simple chocolate cake recipe and this one will guarantee great results in next to no time. Fresh fruit and a chantilly cream sandwiched between light and fluffy sponge and topped with an oozy chocolate sauce. A delicious treat that makes any celebration one to remember.

Links from the video:
5 Things Chocolate |
How To Make Bread |
Super Easy Fish Pie |
Mind Blowing Banoffee Alaska |
Double Chocolate Cookies |

For more information on any Jamie Oliver products featured on the channel click here:

For more nutrition info, click here:

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Chocolate hazelnut cake | चॉकलेट पेस्ट्री! | Chef uma |

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Chocolate Hazelnut Cupcakes (Ferrero Rocher surprise!)

I am a rustic home baker and this week i made Chocolate Hazelnut cupcakes. I have added a Ferrero Rocher surprise as a treat but you can easily leave them out if you wish. They're still yummy. I hope you enjoy the video. Why not check out my Channel. Thank You for watching xxx
I created this video with the YouTube Video Editor (

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