Hungarian Hazelnut And Chocolate Layer Cake - The Scran Line
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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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More Cake Recipes:
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Red Velvet Cake:
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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.
컵 계량 / 헤이즐넛 초콜릿 케이크 / Hazelnut Chocolate Mousse Cake Recipe / Ferrero Rocher Cake
안녕하세요.
분 베이크입니다.
오늘은 귀여운 반달 모양의 헤이즐넛 초콜릿 롤 케이크를 만들어 봤어요.
사실, 이 케이크는 롤 케이크와 무스 케이크의 중간 그 어딘가 쯤에 있어요.
평소 롤케이크를 말 때의 긴장감 때문에 망설였던 분들은 실패 없이 만들 수 있을 거 같아요.
제가 좋아하는 헤이즐넛으로 프랄린을 만들었는데요.
이 방법이 더 만들기 쉬웠던 거 같아요.
저번엔 카라멜이 냄비에 금방 굳어서 떼어내게 힘이 들었거든요..
프랄린 [ praline ]이란?
설탕에 졸인 견과류, 또는 견과류·술·버터 등으로 속을 채운 벨기에식 초콜릿을 가리키는 말이에요.
프랑스에서는 아몬드, 헤이즐넛 등 견과류에 캐러멜화한 설탕을 입혀 만든 것을 프랄린이라고 부릅니다.
17세기 프랑스에서 외교관을 지낸 설탕제조업자였던 세자르 드 슈와즐 뒤 플레시 프랄린(César de Choiseul du Plessis-Praslin, 1598-1675) 백작의 요리사가 만들었고, 백작의 이름으로부터 프랄린이라는 명칭이 비롯되었다고 알려져 있습니다.
프랄린은 케이크, 페이스트리, 아이스크림의 재료로 사용되며, 가루를 내어 초콜릿에 넣기도 합니다.
우리가 아주 좋아하는 페레로 로쉐..맛~~
집에서 만들어 봐요.
그리고 마스카포네 다크 초콜릿 무스는 부드럽고 깊은 풍미가 최고였어요.
이 케이크는 정말 에스프레소와 딱 어울리는 케이크랍니다,
안에 들어있는 두 종류의 무스는 아이스크림과도 같아서 살짝 얼려 먹어도 맛이 좋아요~
부드러운 초콜릿과 헤이즐넛의 만남~
그럼 여러분도 같이 만들어 볼까요?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해 볼게요.
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
#ASMR #chocolatecake #hazelnutcake
♥ 데코레이션용 데이지 꽃장식 만들기
● 재료/ Ingredients
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● Ingredients
● 케이크 완성 사이즈 ( 14cm*9cm *5cm , 2개 )
● 초코 스펀지 케이크
( 몰드 29cm *38cm )
달걀 4
설탕 100g (1/2컵 )
꿀 15g ( 2 tsp )
소금 한 꼬집
바닐라 익스트랙 5ml ( 1 tsp )
박력분 90g ( 1/2 컵+ 2 Tbsp )
베이킹 파우더 1/2 tsp
코코아 가루 15g ( 2 Tbsp + 1 tsp )
우유 35g ( 2 Tbsp+ 1 tsp )
무염버터 30g ( 2 Tbsp )
●앙글레이즈 소스
노른자 2
설탕 25g ( 2 Tbsp )
우유 70g ( 1/4 컵+ 2 tsp )
바닐라 3ml
● 카라멜 헤이즐넛 무스
밀크 초콜릿 10g ( 1 Tbsp )
헤이즐넛 프랄린 30g ( 1/4 컵 )
앙글레이즈 소스 50g
가루 젤라틴 2g ( 1/2 tsp )
물 10g ( 2 tsp )
헤비 크림 (50% 휘핑함) 75g ( 3 Tbsp+ 1 tsp )
● 마스카포네 다크 초콜릿 무스
다크 초콜릿 80g ( 1/2 컵 )
마스카포네 45g ( 3 Tbsp + 1/2 Tbsp )
앙글레이즈 소스 70g
가루 젤라틴 3g ( 1tsp )
물 15g ( 1 Tbsp )
헤비 크림 160g ( 1/2 컵 + 3 Tbsp )
● 시럽
물 50g ( 3 Tbsp + 1 tsp )
설탕 35g ( 2 Tbsp + 2 tsp )
네그리타 다크 럼 5ml ( 1 tsp )
저는 “올리커”라는 곳에서 구입해서 사용하고 있는데요.
가끔 제게 리큐어 어디서 구입하는지 질문하시는 분들이 계셔서 링크 남깁니다.
* 올리커 인스타그램:
● 반짝이는 미러 글레이즈
물 50g ( 3 Tbsp + 1 tsp )
설탕 100g ( 1/2컵 )
물엿 100g ( 1/2컵 + 2 tsp )
가당 연유 65g ( 4 Tbsp + 1 tsp )
가루 젤라틴 8g ( 1 Tbsp )
+ 물 40g )
다크 초콜릿 100g ( 1/2 컵 + 2 Tbsp )
* 영상 속에 자세한 내용이 있어요.
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
**BGM--
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????Track : 가을바람 -
????Track : 여름밤의 꿈 -
● 분 베이크 인스타그램 바로가기
Torta Di Nocciole - Hazelnut Cake
Missing our monthly gatherings with the @thecookbookcircle. I am reminiscing on this gorgeous Torta de Nocciole by @mimithor. It is a wonderful hazelnut cake that is simply divine. Who else is in isolation?? And what are you missing??? #cookingwithzahra #cookbookcircle #hazelnutcake
Recipe for Hazelnut Cake:
- 1/3 cup butter
- 300g blanched hazelnuts
- 1/4 cup cornstarch
- 2 tsp baking powder
- pinch of salt
- 2 tbsp. coco powder
- 1 cup sugar
- 1/4 cup hazelnut paste
- 3 large eggs
Ferrero Rocher Cake - 4k video
Ferrero Rocher Cake - consists of chocolaty brownie layers, alternating with hazelnut meringue layers, filled with nutella frosting and chocolate ganache, coated with toasted hazelnuts and topped with an amazing chocolate glaze.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 18 servings
Brownie Layers
3.5 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (2g) instant coffee powder
1 tbsp (8g) unsweetened cocoa powder
1 cup (200g) sugar
1/2 tsp (3g) salt
3 eggs
1 tsp (5g) vanilla extract
3/4 cup (95g) flour
1 oz (30g) semisweet chocolate, chopped, divided in 3
Hazelnuts
2 cups (300g) hazelnuts, whole, divided
Meringue Layers
1/2 cup (75g) hazelnuts, toasted and grounded
1/2 cup (60g) powdered sugar, divided
4 tbsp (60g) sugar, divided
3/4 cup (95g) all-purpose flour
4 egg whites
1 tbsp (15ml) lemon juice
Pinch of salt
Chocolate Ganache for filling
7 oz semisweet chocolate
3/4 cup (200g) whipping cream
Nutella Frosting
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
1/2 cup (60g) unsweetened cocoa powder
3/4 cup (200g) nutella
1 1/2 tsp (7g) vanilla extract
1 1/3 cup (300g) butter, room temperature
Chocolate Glaze
7 oz (200g) semisweet chocolate, small pieces
1/4 cup (56g) butter
1/4 cup (50g) sugar
2/3 cup (160ml) milk
For decorating
Ferrero Rocher truffles
chocolate chips/curls
chopped hazelnuts
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How to make Chocolate Hazelnut Torte - Шоколадный торт с орехами
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This Chocolate Hazelnut Torte combines the flavors of hazelnut and chocolate and has a soft, moist, almost pudding like texture. This torte is a classically dense, rich dessert. The darker the chocolate you use, the more intense it will be; I prefer 70% chocolate, though you could use 60% if you like. Excellent when served alone but if you want even more flavor, add some vanilla ice cream and berries. Hazelnuts and chocolate are wonderful together and are enjoyed around the world. Testament to their popularity is the fact that Nutella is enjoyed everywhere in the world a lot. Now, this is the perfect cake for a celebration or dinner party as it can be made several days in advance. In fact, it is better after a day or two when the flavors have had time to soften. This will definitely become a favorite. This cake serves 16 people.