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
Hungarian Hazelnut And Chocolate Layer Cake - The Scran Line
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
► Follow my NEW channel!
► More Recipes Here!
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
#thescranline #
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.
**BGM--
Track : Hemio -
Music by Hemio
Follow Artist :
시청해주셔서 감사합니다.
● 분 베이크 인스타그램 바로가기
Hazelnut Cake Recipe | Very Tasty | Lenetti
Thank you for watching, hope you enjoy :) For questions comment below and we will answer as soon as possible. Please support us with Like, Share, and Subscribe for more videos. We will post every week a new recipe. Lots of LOVE!!
Lenetti
INGREDIENTS
150g Hazelnut
5 Eggs
Only The White
1.5 TBSP Flour
100g Sugar
Sunflower Oil
80g Instant Vanilla Pudding
150ml Milk
250ml Cream 32%+
2 TBSP Dulce De Leche
Team:
Producer: Kelner Elena
Director: Arnoldov Andrey
Editor: Kelner Yuri
Music: BoogieBounce - Drew Banga
Follow us on our social pages :
Facebook:
Instagram:
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:
PATREON:
RECIPE
(Website Design by:
GEAR (My Amazon Store)
MERCH:
'Travelin' Man' Remix by Dyalla
INSTAGRAM:
FACEBOOK:
TWITTER:
Chocolate-Hazelnut Cake
I’m in the mood for chocolate! In the region of Piedmont, chocolate and hazelnut is a well-known and delicious combination. This cake will do the trick, and you can check out the recipe here -
Caramel hazelnut(Hazelnut Praline) chocolate mousse cake 焦糖榛子巧克力慕斯蛋糕
Ingredients
Hazelnut praline paste
Hazelnut 200g
160℃(320℉) for 8 minutes
Sugar 210g
Water 60g
Hazelnut cocoa cake
Baking sheet of 32 cm x 27 cm
6 egg yolks
Sugar 30g
Hazelnut praline paste 60g
Cake flour 50g
Cocoa powder 20g
3 egg whites
Sugar 60g
180°C (356°F) for 12 minutes
Hazelnut chocolate mousse
Milk chocolate 50g
Liquid cream 100g
Gelatin 7.5g
Hazelnut praline paste 90g
Liquid cream 200g
Hazelnut chocolate ganache
Hazelnut praline paste 80g
Dark chocolate 80g
Liquid cream 80g
Gold leaf
Chocolate
配料
焦糖榛子酱(榛子普拉琳酱)
榛子200g
160℃(320℉)烤8分钟
糖210g
水60g
榛子可可蛋糕
32cm x 27cm的烤盘
6个蛋黄
糖 30g
焦糖榛子酱60g
低筋面粉50g
可可粉20g
3个蛋清
糖60g
180℃(356℉)烤12分钟
榛子巧克力慕斯
牛奶巧克力50g
液体奶油100g
吉利丁7.5g
焦糖榛子酱 90g
液体奶油200g
榛子巧克力甘纳许
焦糖榛子酱 80g
黑巧克力80g
液体奶油80g
金箔
巧克力
Ingrédients
Pâte de praliné noisettes
Noisette 200g
160 ℃ (320 ℉) pandeant 8 minutes
Sucre 210g
Eau 60g
Gâteau aux noisettes et au cacao
Plaque de cuisson de 32cm x 27cm
6 jaunes d'oeuf
Sucre 30g
Pâte de pralinée noisette 60g
Farine T45 50g
Poudre de cacao 20g
3 blancs d'oeufs
Sucre 60g
180°C (356°F) pendant 12 minutes
Mousse au chocolat aux noisettes
Chocolat au lait 50g
Crème liquide 100g
Gélatine 7.5g
Pâte de pralinée noisette 90g
Crème liquide 200g
Ganache au chocolat aux noisettes
Pâte de pralinée noisette 80g
Chocolat noir 80g
Crème liquide 80g
Feuille d'or
Chocolat