How To make Hazelnut Pound Cake

Delicious Chocolate Hazelnut Pound Cake!

Delicious Chocolate Hazelnut Pound Cake!

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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.

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Fluffy and Best Hazelnut Cake Recipe | How To Make Hazelnut Cake | Super Marie

Hazelnut Cake Recipe (Haselnuss Kuchen)

Ingredients:
150 g butter
150 g sugar
2 eggs
200 g flour
1 pack (16g) baking powder
1 pack (8g) vanilla sugar
200 g ground hazelnuts
125 ml milk

Bake in a preheated oven at 350°F (180°C) for 60 minutes.

By Super Marie

#hazelnutcake #haselnusskuchen #saftigerkuchen #fluffycake

CHOCOLATE HAZELNUT POUND CAKE.. ???? ????????#daressalaam #tanzania #eastafrica #maherzainofficial #recipes

CHOCOLATE HAZELNUT POUND CAKE????????????
In a bowl add 2 big size eggs or 3 small size to it add butter 125gm or 5 ounce then sugar 4 ounce or 1/2 cup beat nicely then add vanilla essence 1 tbspn beat well till soft and floppy
Sieve in a bowl ¾cup of maida and baking powder ½tspn add to the egg mixture and fold nicely
Batter is ready
Now take any type of pan, loaf pan to it pour ¼ batter and spread on it 2 tbspn nutella again pour ¼ batter and spread nutella do the same until your batter is over and all poured
Now take a toothpick or skewer and swirl the nutella and batter swirl from top to bottom
Now bake it at Preheated oven for 30 minutes at 180°
When done remove from oven and pan cut in slices and serve
شوكولاتة بالبندق باوند كيك في وعاء نضيف 2 بيضة كبيرة الحجم أو 3 حجم صغير إليها يضاف إليها الزبدة 125 جم أو 5 أونصات ثم السكر 4 أونصات أو 1/2 كوب نخفق جيدًا ثم يضاف جوهر الفانيليا 1 ملعقة كبيرة يخفق جيدًا حتى يصبح طريًا ومرنًا
تنخل في وعاء من مسحوق الطحين والبيكنج باودر ملعقة صغيرة تضاف إلى خليط البيض وتطوى جيداً
الخليط جاهز
نأخذ الآن أي نوع من المقلاة ، ونضعها في صينية الرغيف ، نسكب عليها ربع كمية الخليط وننشر عليها 2 ملعقة كبيرة من النوتيلا مرة أخرى ، نسكبها مرة أخرى الخليط ونفرد النوتيلا حتى ينتهي الخليط ويسكب كل شيء
الآن خذ عود أسنان أو سيخ وقم بلفه
نوتيلا والعجين دوامة من أعلى إلى
قاع
اخبزيها الآن في فرن مسخن مسبقًا لمدة 30
دقيقة عند 180 درجة عند الانتهاء ، أخرجيها من الفرن وقطعيها في الصينية

في شرائح ويقدم
چاکلیٹ ہیزلنٹ پاؤنڈ کیک ایک پیالے میں 2 بڑے سائز کے انڈے یا 3 چھوٹے سائز کے انڈے ڈالیں اس میں مکھن 125 گرام یا 5 اونس پھر چینی 4 اونس یا 1/2 کپ اچھی طرح سے بیٹ کریں پھر ونیلا ایسنس 1 کھانے کا چمچ ڈال کر اچھی طرح بیٹ کریں جب تک کہ نرم اور فلاپ ہو جائے۔
ایک پیالے میں مائدہ اور بیکنگ پاؤڈر آدھا چائے کا چمچ انڈے کے مکسچر میں ڈال کر اچھی طرح سے فولڈ کر لیں۔
بیٹر تیار ہے۔
اب کسی بھی قسم کا پین لیں، اس میں 1/4 آٹا ڈالیں اور اس پر 2 کھانے کے چمچ نیوٹیلا پھیلائیں اور پھر ¼ بیٹر ڈالیں اور نوٹیلا پھیلا دیں جب تک کہ آپ کا بیٹر ختم نہ ہو جائے اور سب ڈال دیں۔
اب ٹوتھ پک یا سیخ لیں اور گھوم لیں۔
نٹیلا اور بلے باز اوپر سے گھومتے ہیں۔
نیچے
اب اسے پہلے سے گرم اوون میں 30 تک بیک کریں۔
180 ° پر منٹ ہونے پر تندور سے ہٹا دیں اور پین کاٹ دیں۔
سلائس میں ڈال کر سرو کریں۔
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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.