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 -----
How To make Chocolate Hazelnut Surprise Cake's Videos
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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Chocolate Hazelnut Nutella Cake
In this video, you will see how to make a Chocolate Hazelnut Nutella Cake.
Check out my channel for more Amazing Recipes:
Ingredients:
Chocolate Cake
2 cups (8 1/2 oz / 240 g) all-purpose flour
2 cups (14 oz / 397 g) sugar
3/4 cup (2 1/4 oz / 64 g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup (8 fl. oz / 237 ml) buttermilk
1 cup (8 fl. oz / 237 ml) canola or vegetable oil
1 1/2 teaspoons vanilla extract
1 cup (8 fl. oz / 237 ml) boiling water
Nutella Frosting
1 1/2 cups (3 sticks / 12 oz / 340 g) butter, softened
1 1/4 cups (13 oz / 370 g) nutella
4 cups (1 lb. 1 oz / 482 g) powdered sugar, sifted
2 tablespoons (3/4 oz / 22 g) unsweetened cocoa powder
2 teaspoons vanilla extract
3/4 cup (3 3/4 oz / 106 g) hazelnuts, toasted and peeled
Top with Ferrero Rochers if desired
Chocolate Hazelnut Cake Without Butter | Simple Ferrero Rocher Cake
Let's make the easiest Nutella hazelnut cake filled with luscious hazelnut swiss meringue buttercream, yummy Ferrero rocher chocolates , decadent ganache and crunchy wafers
Ingredients
Chocolate Nutella Cake Layer - Makes a 4 layered 6 cake or 2 layered 8 cake
1 1/2 cup or 225gm All-Purpose Flour
1 cup or 100gm Cocoa Powder - I used Natural Cocoa Powder, for a more rich chocolate flavour use Dutch-processed
2 cups or 400gm Sugar
1 tbsp or 9gm Baking Powder
1/2 tsp or 3gm Baking Soda
1 tsp Salt
3 large Eggs - Room temperature
1 cup Buttermilk*
1/4 cup Butter(melted) + 1/2 cup Oil OR 3/4 cup Oil
1.5 tsp Vanilla Essence
1/2 cup or 100gm of any Chocolate Hazelnut Spread
1/2 cup coffee OR 1/2 cup water mixed with 3/4 tsp instant coffee
Filling & Decoration :
1 Batch Swiss Meringue Butter Cream :
1 cup Nutella
Chocolate Ganache
Ferrero Rocher
Biscotti or Wafers - optional
Roasted whole hazelnuts - optional
How To Make a Chocolate Hazelnut Cake
CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry
Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.
#recipe #dessert #yummy
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→ Quick & Easy Nutella Cake (Egg-Free):
Music: Spanish Summer - Creative Commons Music by Jason Shaw on
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!