How To make Chocolate Hazelnut Torte
200 grams butter
(2 sticks minus 1
1/2 Tbl )
125 grams flour :
(4 1/2 oz)
125 grams ground hazelnuts
200 grams sugar (7 oz)
4 eggs
3 teaspoons cacao
100 grams chocolate :
(4 oz) chopped*
1 teaspoon vanilla extract
3 teaspoons rum
3 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 can sour cherries**
* You will have chop the chocolate by hand. Do not reduce the chocolate to a floury consistency. The size should be that of small peas. You want to have small pieces of chocolate in your cake after it baked. You can use chocolate morsels instead. But the quality of the cake improves if you use a good quality chocolate and not the regular chocolate morsels. Match the quality of your chocolate with the quality of your cacao. ** I think cherries preserved in light sirup are best, but you can use whatever you can find. Sour cherries give a much more intense flavour than sweet cherries. You want about 300 g of cherries, but if you have a bit more or less it does not really matter. The only thing is, the cherries are largely responsible for the nice moisture of the cake. Cream butter with the sugar. Add eggs, one by one. Add the vanilla. Mix flour, hazelnuts, baking powder and add. Add rum, cinamon and cacao. (Hints for adding the cacao: If you use a machine, just add it here. If you do the cake by hand, you might want to reserve a bit of the sugar and mix it with the cacao to reduce the amount of lumps you have. Or mix the cacao with the other dry ingredients.) Fold in the chocolate. Carefully fold in the drained cherries. Put dough in well buttered form. You might consider dusting the form with whatever you use for this. I use a 26 cm (10 in) springform with the insert that makes a hole in the middle
of the cake. This makes a nicely sized if a bit flat cake. If you want to use the flat insert, 1 1/2 times the recipe should be about right. Bake in preheated oven at 350 F for 50 to 65 minutes. Do not overbake, one of the nice features of this cake is its moisture. Test with a wooden stick or a clean knife for doneness. If it comes out clean after you put it in the center of cake, the cake is done. But do not be deceived by the moisture of the cherries or the melted chocolate, so try two or three different spots, cleaning the knife or wooden stick after each use. I do not know why, but the baking time of this cake can vary considerably from oven to oven, and it also will depend on what form and overall quantity you use. Possible substitutions: Use walnuts instead of hazelnuts. Decorate cake with confectioner's sugar, or a chocolate glaze, and/ or whole nuts.
How To make Chocolate Hazelnut Torte's Videos
ULTIMATE Ferrero Rocher Cake - Rich Chocolate Hazelnut Cake!!
FULL RECIPE HERE:
Do you enjoy the chocolate and hazelnut flavors of the popular Ferrero Rocher candy? You'll love those same flavors in this Ferrero Rocher cake made with hazelnuts, Frangelico, chocolate and Nutella! For this cake, I add pieces of waffle cookies for extra crunch and frost the outside of the cake with a Nutella butter cream! It's a chocolate-lover's dream!
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Chef DJ's Chocolate Hazelnut Torte and Whole Cluster Pinot Noir Pairing
Chef shows us his delicious recipe that perfectly pairs with our Whole Cluster Pinot Noir.
카라멜 헤이즐넛 초콜릿 케이크 / Caramel Hazelnut Chocolate Cake / Mirror Glaze Cake / Hazelnut Butter Cream
안녕하세요.
분 베이크입니다.
오늘은 고소한 아몬드 비스퀴 케이크에 헤이즐넛과 다크 초콜릿으로 풍미를 더한 부드러운 버터크림을 사용해서 케이크를 만들어 봤어요.
꾸덕하고 밀도 있는 헤이즐넛 버터 크림이 고소한 아몬드 비스퀴와 만나 커피를 부르는 맛 이랍니다.
이번 버터크림은 좀 더 고소한 맛을 내기 위해 노른자를 넣고 앙글레이즈 소스를 만들어서 완성했어요.
그랬더니 스위스 머랭 버터크림과는 또 다른 깊은 풍미가 느껴져서 좋았어요.
헤이즐넛을 카라멜화 시켜서 굵게 다진 후에 넣어 주었는데 버터크림과 고소한 아몬드 비스퀴와 너무 잘 어울렸답니다,
그리고 또 하나,...
커피 시럽을 많이 발라 주었더니 정말 너무 맛이 좋았어요.
저는 커피 리큐어를 이용했지만 깔루아가 없으시다면 커피 가루나 에스프레소를 취향 껏 섞으셔도 됩니다.
그리고 종이판을 깔아주면 글라사주를 하고 나서도 이동하기 편하답니다.
여러분도 이 부드럽고 진한 초콜릿 케이크의 맛을 느꼈으면 좋겠어요.
반짝 반짝 빛나는 글레이징으로 마무리 한 헤이즐넛 초코 케이크~~
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용중지...해 주세요.
● 재료/ Ingredients
● 헤이즐넛 초콜릿 버터크림
노른자 40g
설탕 25g
우유 60g
바닐라 익스트랙 3ml
무염버터 230g
헤이즐넛 페이스트 80g
(또는 누텔라 )
다크 초콜릿 50g
● 헤이즐넛 카라멜
설탕 48g
물 16g
헤이즐넛 80g
무염 버터 10g
● 아몬드 비스퀴 스펀지
달걀 흰자 3 (110g~115g)
설탕 45g
바닐라 익스트랙 3ml ( 선택)
박력분 25g
아몬드 가루 95g
슈가 파우더 60g
● 다크 초콜릿 글라사주
물 57g
설탕 60g
물엿 90g
가당 연유 50g
젤라틴 8g
다크 초콜릿 95g
● 시럽
물 50g
설탕 35 g
깔루아 5~10g ( 또는 럼 , 또는 인스턴트 커피 1/4tsp)
ㅡㅡㅡ 만드는 방법 ㅡㅡ
물과 설탕을 계량하여
전자레인지로 설탕을 녹여 주시고..
깔루아를 넣어 섞어 주신 후 실온으로 식혀 주세요.
* 영상 속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
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시청해주셔서 감사합니다.
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Austrian Chocolate Hazelnut Cake Grandma’s Recipe
Chocolate Hazelnut Cake Grandma’s Recipe
Full recipe below ⬇️
Who doesn’t like chocolate cake? Everyone loves chocolate cake and now you can make it the way my grandma did when she was a baker. In this easy to make recipe, I will not only show you how to make chocolate cake but also the technique in making the special chocolate cream. Serve with your favorite coffee, tea or espresso. Enjoy from my family to yours!
Ingredients:
2 & 1/2 cups of flour
1 cup cocoa powder
2 teaspoons of baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup of granulated sugar
1 cup of brown sugar (dark)
1 cup of butter
4 medium eggs
1 teaspoon of vanilla extract
2 cups of buttermilk
200g of bittersweet chocolate
1 tablespoon of ground coffee
1 cup of roasted hazelnuts
Chocolate Cream*
425g of semi or bittersweet chocolate
2 cups of whipped cream
35% scalded
* Double portions if you desire more cream
Instructions:
1.For your dry mixture, mix together in a bowl; flour, cocoa powder, baking soda, baking powder and salt.
2.Sift the flour, cocoa powder, baking powder and salt into a separate large mixing bowl. Introduce a cup of brown sugar and white granulated sugar and mix. Add butter (room temperature) to the dry mixture and mix until the result is a crumbly texture. Add 1 tablespoon of freshly ground coffee to enhance the flavor.
3.For your liquid mixture, add 2 cups of buttermilk and 4 eggs in a separate container with 1 teaspoon of vanilla extract along with1 teaspoon of either rum extract or hazelnut extract. Introduce the wet mixture with your dry mixture. If your batter still feels thick, add ¼ cup of buttermilk and continue to mix.
4.Add 1 cup of melted semi-sweet or bittersweet chocolate to mixture.
Divide your mixture in two parts and place each part in your spring form pan. Pre heat oven to 350F and bake for approx 35-40 minutes. Cut each cakes in half. See video instructions
5.For your cream, add 2 cups of scalded whipping cream (35%). Do not boil. Watch video for special instructions for properly making your cream. 6.Refrigerate for up to 2 hours to cool until firm.
7.To assemble, place a cake layer on parchment paper, brush your favorite liqueur (I used Amaretto) and spread a thick layer of the cream filling distributing evenly over the cake and add roasted hazelnuts before topping with a second cake. Repeat process for next 2 layers. Spread the cream over the top and sides and use any pieces from your cake to crumble all around. See video for special instructions. Enjoy!
#chocolatecake #chocolatehazelnutcake #jannascookingshow #austrian #cakeideas
Music Acknowledgment goes to:
Secrets by RYYZN
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Ferrero Rocher Cake Recipe | How to Make Ferrero Rocher Cake
This cake is a special cake for Ferrero Rocher lover. This Ferrero Rocher cake is rich, delicate, full of hazelnut and chocolate flavors. Perfect cake for birthdays, holidays or just a cake for the weekend. This beautiful cake contains 3 layers of chocolate-hazelnut cake, chocolate-hazelnut frosting, wafers and Ferrero Rocher candies.
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Ingredients:
For the cake:
6 Eggs
1/2 cup (100g) Sugar
180g (6oz) Ground hazelnuts
3 tablespoons (25g) Flour
3 tablespoons (22g) Cocoa powder
2½ teaspoons Baking powder
Pinch salt
For the frosting:
260g (1 cup + 2 tablespoons) Butter, room temperature
2/3 cup (200g) Nutella
170g (6oz) Dark/milk Chocolate
Also:
40g crushed wafers
8 Ferrero rocher candies
100g (3.5oz) Chopped hazelnuts
Directions:
1. Preheat oven to 350F (175C). Line three – 8 inch (20cm) round pans with parchment paper and grease with butter.
2. Place the hazelnuts in a food processor and process until finely ground.
3. In one bowl sift flour, cocoa powder, baking powder. Stir in the ground hazelnuts.
4. In a large bowl whip eggs on high speed, slowly add sugar and whip until tripled in volume, about 10 minutes.
5. Using a spatula, gently fold the dry ingredients into the eggs in 3 additions.
6. Divide the batter between three pans and bake for 40 minutes. until a toothpick inserted in the center comes out clean.
7. Let cool for 10 minutes in the pans, release from the pan and let cool completely on cooling rack.
8. Make the frosting: in a heatproof bowl, melt the chocolate over a double boiler or in a microwave (in a 30 sec pulses) and let cool to room temperature. Add room temperature butter and Nutella. Whip until fully incorporated and fluffy.
9. Assemble: transfer 5-6 tablespoons of the frosting to a piping bag and keep for later. Place one cake layer on your serving dish, spread a layer of frosting and sprinkle with half of the crushed wafers. Place another layer of cake and repeat the process. Spread the remaining frosting on top and side of the cake.
10. For final decoration: toast the hazelnuts on a pan, crush them and coat the side of the cake. Pipe starts on top of the cake and place 1 Ferrero rocher on each star.
11. Refrigerate for 2 hours before serving.
Notes:
• I forgot to show it in the video BUT to make the cake more moist, before you spread the frosting over the cake layers brush the cake with some syrup, rum, jam+water or some other liquid. Otherwise your cake will be too dry!
• Recipe for a simple syrup to soak the cake: In a medium saucepan combine ½ cup sugar and 1/2 cup water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
• You can make this cake with only two layers.
• If your oven is big enough, you can bake all 3 cake pans together. My over is too small for that.
• For the decoration: I chopped the hazelnuts coarsely, But Looking back I think it is better to finely chop them.
how to make a CHOCOLATE HAZELNUT CAKE
In celebration of 100K subscribers, I'm showing you how to make a chocolate hazelnut ferrero rocher cake. This recipe is slightly modified from Liv By Cake's blog. Go check out her amazing blog below. Thank you all so much for 100K.
#Cake #100K #NotAnotherCookingShow
Live by Cake's Recipe:
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