Learn How To Make A Delicious Chocolate Hazelnut Torte | Full Lesson | Kirsten Tibballs
Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls
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00:00 Intro
00:46 Chocolate Cake
11:18 Orange Creme Patissiere
14:19 Caramel
17:00 Caramelised Hazelnuts
34:25 Finishing
List of all ingredients ⬇️
CHOCOLATE CAKE INGREDIENTS
vegetable oil spray
60g (2.12oz) egg whites
1.5g (0.05oz) cream of tartar
85g (3oz) caster (superfine) sugar
140g (4.94oz) whole eggs
70g (2.47oz) caster (superfine) sugar
20g (0.71oz) inverted sugar or 20g (0.71oz) caster (superfine) sugar
45g (1.59oz) unsalted butter, melted
30g (1.06oz) Callebaut 70-30 Dark Couverture 70.5%, melted
65g (2.29oz) fresh cream 35% fat
70g (2.47oz) plain (all-purpose) flour
15g (0.53oz) Callebaut Cocoa Powder
3g (0.11oz) baking powder
100g (3.53oz) roasted hazelnuts, roughly chopped
40g (1.41oz) hazelnut meal (ground hazelnuts) 1.5g (0.05oz) sea salt
70g (2.47oz) Callebaut 823 Milk Couverture 33.6%, roughly chopped
ORANGE SYRUP INGREDIENTS
100g (3.53oz) water
135g (4.76oz) caster (superfine) Sugar 1/4 orange, sliced
1 cinnamon quill (stick)
ORANGE CREME PATISSIERE INGREDIENTS
425g (14.99oz) full cream (whole) milk 1/2 orange, zested
1 cinnamon quill (stick)
4g (0.14oz) Heilala Vanilla Bean Paste 60g (2.12oz) corn starch
115g (4.06oz) caster (superfine) sugar
170g (6oz) egg yolks
300g (10.58oz) unsalted butter, room tempera- ture and cubed
CARAMEL INGREDIENTS
125g (4.41oz) fresh cream 35% fat, boiled and kept warm
1g (0.04oz) sea salt
2g (0.07oz) Heilala Vanilla Bean Paste
80g (2.82oz) liquid glucose
80g (2.82oz) caster (superfine) sugar
15g (0.53oz) unsalted butter
25g (0.88oz) caster (superfine) sugar
CARAMELISED HAZELNUT INGREDIENTS
105g (3.7oz) hazelnuts
20g (0.71oz) water
45g (1.59oz) caster (superfine) sugar 5g (0.18oz) unsalted butter
CHOCOLATE ITALIAN MERINGUE BUTTERCREAM INGREDIENTS
90g (3.17oz) egg whites, room temperature 3g (0.11oz) cream of tartar
35g (1.23oz) water
225g (7.94oz) caster (superfine) sugar 360g (12.7oz) unsalted butter, cubed
210g (7.41oz) Callebaut Power 80 Dark Couverture 80%, melted
CHOCOLATE CURLS INGREDIENTS
350g (12.35oz) Callebaut 823 Milk Couverture 33.6%, tempered
FINISHING INGREDIENTS
pure icing (confectioner’s) sugar, for dusting
#chocolate #sweet #chocolates
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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How to Make Chocolate Torte
The Perfect Chocolate Torte.
Follow these instructions and you too can make the best chocolate torte in the world.
But DO NOT over cook it! 20 mins max!!
20CM Cake tin
Unsalted Butter - 200g + Extra for greesing your cake tin
Dark Chocolate (over 70%) - 200g
Eggs - 4
Golden Caster Sugar - 200g
Plain Flour - 40g
Ground Almonds - 40g
Cocoa Powder - Enough for dusting
chefrick.co.uk
Torta Caprese - Flourless Chocolate Almond Cake
Torta Caprese is a traditional cake of the beautiful island of Capri from Italy. It is a dense, moist flourless chocolate cake enriched with ground almonds that bring a great flavor and texture. Also as no flour is used makes this dessert a perfect choice for those in search of gluten-free dessers.
#tortacaprese #lourlesscake #chocolatecake #almondcake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8 servings
7 oz (200g) peeled almonds
7 oz (200g) semisweet chocolate
2/3 cup (150g) butter
3/4 cup (150g) sugar, divided
4 eggs
1/4 tsp (1g) salt
1. Grease and line with parchment paper a 8 or 9 inch (20-23 cm) springform pan (with a removable base). Preheat oven to 180°C (350°F).
2. Place the peeled almonds into a food processor and process until finely ground but with still some remaining chunky pieces for a crunch texture
3. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly.
4. Meanwhile separate egg yolks from whites.
5. Mix yolks with ½ cup (100g) sugar and salt until thick and pale yellow colored.
6. Mix in cooled chocolate and add ground almonds.
7. Whip egg whites until foamy using a mixer. Gradually add ¼ cup (50g) sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
8. Pour batter into prepared pan and bake for 30-40 minutes until a toothpick inserted into the center comes out with few crumbs attached
9. Let it cool completely in the pan over a cooling rack.
10. When cooled invert onto a serving platter and dust with powdered sugar.
11. Serve if desired with whipped cream and fresh berries.
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One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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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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