How To make Chocolate Hazelnut Surprise Cake
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 -----
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CHOCOLATE HAZELNUT CAKE | Fudgy Chocolate praline cake | Food with Chetna
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
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
Choco Hazelnut Cake | Hazelnut Cake Decoration
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Everyone must try this roulade with hazelnuts - fantastic recipe!
Everyone must try this roulade with hazelnuts - fantastic recipe!
Ingredients for the cake top:
hazelnuts - 170 g (6 oz)
egg whites - 5 pieces
sugar - 150 g (5.3 oz)
yolks - 5 pieces
bread crumbs - 30 g (1 oz)
baking powder - 5 g (0.18 oz)
for the cream:
cream - 250 ml (8.45 fl oz)
powdered sugar - 80 g (2.82 oz)
cream foam powder - 40 g (1.4 oz)
cappuccino powder - 30 g (1 oz)
crushed chocolate - 50 g (1.76 oz)
Tray size 32 X 42 cm (12.6x16.6 in)
IN THE OVEN 180°C (356 °F)/15 MIN
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