Chocolate Hazelnut Torte Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Hazelnut Torte.
This Chocolate Hazelnut Torte is a European style cake. It is rustic looking, with its thin top crust which is cracked and broken and sunken in the middle. Yet inside the texture of this cake is dense, yet wonderfully soft and moist. It's buttery rich with the flavors of chocolate and hazelnuts. It really doesn't need a frosting, and oftentimes I like to serve it with a dollop of whipped cream or crème fraiche.
Join our Facebook Page:
Easy Coffee Sponge Cake Recipe | Easy Coffee Cake
Easy Coffee Sponge Cake Recipe.. This is a delicious and easy coffee cake recipe
Printable Written Recipe :
Coffee Sponge Cake
*********************
All Purpose flour. 1 Cup ( 125g )
Egg 4 separated
Milk 1/4 Cup (Warm) (60g )
Sugar 1/2 Cup (100g)
Instant Coffee. 1 tbsp
Oil 1/4 Cup ( 60g )
Vanilla Essence. 1 tsp
Baking Powder 1/4 tsp (optional)
Coffee Buttercream Frosting Recipe
Learn how to make this easy and delicious coffee buttercream, perfect for filling and frosting cakes, cupcakes, macarons, and more! It's silky smooth, packed with decadent coffee flavor, and pairs well with almost any dessert. Get the full recipe on my blog here:
Coffee Buttercream Recipe:
Ingredients:
1 Cup (227g) unsalted butter, room temperature
3 ½ Cups (420g) powdered sugar
2 tsp vanilla extract
1 ½ tsp instant coffee or instant espresso powder
1 ½ Tbsp whole milk, room temperature
¼ tsp salt, or to taste
Instructions:
1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
2. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.
Recipe Notes:
To Make Ahead: store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Quantity: this recipe makes enough to frost 12-15 cupcakes, or fill and frost one 2-layer cake. If using for filling and frosting a 3-layer cake, I recommend making 1.5x the recipe (multiply each ingredient by 1.5).
Other recipes mentioned in this video:
Gingerbread Latte Cake:
Peppermint Mocha Cake:
If you love cake, visit my blog for more tasty cake recipes + decorating tutorials:
Hazelnut Coffee Cake | Day 4 | Tasty Escape's Video Advent Calendar
This is a childhood favorite of mine! I know I got many childhood favorites but that was mine: My mum whipping up some good stuff in the kitchen, we would sometimes “help” her. And oh! That smell!
Even though I am not much of a coffee drinker (not at all to be precise) I love this cake! Here is the recipe:
Ingredients:
250 gr butter or margarine | 1 cup
250 gr sugar | 1 ¼ cups
4 eggs
375 gr flour | 2 ½ cups
1 package of baking powder
200 gr grated hazelnuts | 2 cups
2 packages vanilla sugar or a tad of vanilla extract
100 ml of strong coffee (I use Turkish coffee) | ½ cup
How to make it:
1. Make the coffee and let it cool off.
2. Mix the butter/margarine with the sugar until it gets smooth.
3. Add the four eggs individually and mix thoroughly after each egg until it is completely incorporated. Else the dough will curdle.
4. In a separate bowl mix the flour, baking powder, and the hazelnuts. Add vanilla sugar as well.
5. Gradually add the flour mix together with the coffee and continue mixing. When fully incorporated put into baking tray/tin of choice.
6. Depending on how deep your tray/dish/tin is bake at 170 degrees Celsius/ 340 F for minimum 20 minutes if you tin is shallow or up to 45 minutes if it is as deep as mine.
Note: Once it has cooled off you can enjoy this beautiful treat. But I need to say this: the longer you let this stay, the better it tastes. Wait at least 12 hours before you taste it.
~ Link to Day 1: ~
----------------------------------------
Visit Us on:
tasty-escapes.com
Our Social Media
Twitter: @Tasty_Escapes
Facebook:
Instagram: tasty_escapes
TikTok: @tastyescapes
Contact Us via
Email: tastyescapes@zoho.com
----------------------------------------
Free Christmas Toolkit by RocketStock Freebie
Intro background by pexels
Music by incompetech
Sound effects by (Metal Thud)
Homemade Hazelnut Praline | Pastry 101 | Easy step-by-step
★Online Classes★
For more online classes please visit:
Hazelnut praline is used as a component in various pastry products. It's used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes so much better when you make it yourself - and yes, it's much cheaper that way.
★Ingredients★
Sugar 100g
Hazelnuts 150g
★Steps★
1. Toast/Roast the hazelnuts at 160~165°C for 10mins.
2. Melt the sugar in a saucepan (large saucepan will allow the sugar to melt more evenly) Heat on medium-high heat while whisking/stirring the sugar.
3. When the sugar melts and turns brown in colour add the hazelnuts. The caramel will harden but keep stirring and it will turn liquid again.
4. Coat the hazelnut completely with caramel.
5. Cool completely.
6. Grind it in a food processor until it turns to paste.
★Useful Tip★
When grinding the caramelised hazelnut in the food processor, the friction inside the food processor will generate heat and it'll become hot! Keep the temperature of the paste below 60°C (preferably around 50°C) or else too much oil will be extracted from the hazelnut.
★Other method★
This method isn't the only method of making hazelnut praline. In fact the method I've shown you today is the quick method as it uses dry caramel rather than wet caramel. The old school version is one where you use wet caramel and crystallise the sugar with the hazelnut. It tends to have more depth in the flavour but it takes so much longer so I prefer the quick method.
SUBSCRIBE to my Channel:
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
#hanbitcho #sugarlane #조한빛 #슈가레인 #praline #프랄리네
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!