Chestnut And Hazelnut Cake Recipes

HEAVENLY HAZELNUT POUND CAKE

Steps:

• Blackberries and raspberries, for garnish
• Lightly toast the almonds in a small skillet. Set aside to cool.
• Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.
• In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.

HUNGARIAN CHESTNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
• Separate the eggs.
• In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
• In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
• Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
• Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
• To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
• Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
• Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

CHESTNUT AND HAZELNUT CAKE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Oil pan and dust with chestnut flour, knocking out excess.
• Toast hazelnuts in a shallow baking pan until fragrant and interior of nuts are pale golden, 10 to 12 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off). Cool nuts to room temperature and chop medium-fine.
• Sift together chestnut flour, baking powder, and salt in bowl, then stir in nuts.
• Beat together egg yolks, oil, honey, and 2 tablespoons sugar with an electric mixer at high speed until thick and pale, about 5 minutes in a stand mixer or 8 minutes with a handheld. Add flour mixture and mix at low speed just until flour is moistened.
• Beat egg whites and a pinch of salt in another medium bowl with cleaned beaters at medium-high speed until they form soft peaks. Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one third of whites into batter to lighten it, then fold in remaining whites gently but thoroughly. Spread batter in pan and rap pan on work surface once to release any large air bubbles. Bake 30 minutes, then loosely cover with foil and bake until a wooden pick or skewer inserted in center of cake comes out clean, 10 to 15 minutes more. (Cake is naturally dark.)
• Transfer cake in pan to a rack and cool 30 minutes, then remove side of pan and cool completely. Remove cake from bottom of pan to serve if desired.

NO FLOUR HAZELNUT CAKE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl combine the ground hazelnuts, egg yolks, vanilla, sugar, and cinnamon. In a separate bowl beat egg the whites until stiff peaks form. Add 1/4 of egg white mixture to the hazelnut mixture and incorporate. Add the remaining egg whites and fold together until no streaks are left from the egg whites, taking care not to deflate the egg whites. Pour the mixture into a nonstick springform cake pan and bake until a fork comes out clean when inserted in the center of the cake, about 50 minutes. Remove the cake from the oven, let cool slightly and release the sides. To serve, slice the cake and top with chocolate mousse and berries, or whipped cream, if desired.

HAZELNUT CHEESECAKE DESSERT

Steps:

• Place ice cream cones in a large resealable bag; crush with a rolling pin. Transfer to a bowl. In a small microwave-safe bowl, heat the hazelnut spread on high for 30 seconds or until it achieves spreading consistency. Add 1/2 cup spread to the crushed cones. Using a metal spatula, press mixture into a greased 9-in. square pan. , In a small bowl, beat the cream cheese and sugar until light and fluffy. Fold in whipped topping just until combined. Spread two-thirds of cream cheese mixture over the crust. Stir the remaining hazelnut spread into the remaining cream cheese mixture. Spread over cream cheese layer; sprinkle with nuts. Refrigerate overnight.

JO'S HAZELNUT CAKES

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, sift together the flour, baking powder and salt.
• In a separate bowl, cream the butter and sugar with a mixer until light and fluffy. Add the eggs one at a time, beating after each addition.
• Add flour mixture while beating. Add the heavy cream 1/2 cup at a time. Add the almond extract. Remove batter from the machine and fold in the ground hazelnuts with a spatula.
• Brush the cake pans with the melted butter and dust with flour, shaking off the excess. The batter should be thick. Divide the batter evenly among the cake pans.
• Bake for 30 minutes or until done. Remove cakes from pans and cool on a wire rack. Serve with grappa mascarpone cream (recipe below).

CHESTNUT-HAZELNUT TARTS

Steps:

• For the Chestnut Sauce
• Put the milk, chestnut puree, crème fraîche, and salt in a blender. Blend until very smooth.
• Scrape into a bowl, cover with plastic wrap, and refrigerate until you're ready to serve the dessert or for up to 2 days.
• For the Tarts
• Divide the dough in half and roll each piece out into a rectangle about 9 x 14 inches and 1/16 inch thick. Place the dough on parchment-lined baking sheets and refrigerate for 30 minutes. Cut the dough into 3 1/2-inch circles and line twelve 2 1/4-inch tart rings with the dough. Set on a Silpat- or parchment-lined baking sheet and refrigerate for at least 30 minutes.
• Heat the oven to 425°F or 400°F on convection.
• Whisk the crème fraîche, sugar, and flour together.
• Trim the excess pastry and prick the shells-bottom and sides-with a fork. Put some chopped marrons glacés and hazelnuts in each shell and spoon in the crème fraîche mixture, filling the shells no more than one-quarter full. Dust lightly with cinnamon.
• Bake the tarts until the shells are golden brown and the filling is translucent, about 14 minutes. Rotate the baking sheet halfway through baking. The filling will bubble up and probably overflow and then subside as you bake the tarts. Let cool for a few minutes, then remove the tart rings. Slide the tarts back into the oven for 1 to 2 minutes, to crisp the outside of the pastry.
• To Serve
• Spoon some chestnut sauce on each plate. Top with a tart and garnish with hazelnuts and marrons glacés.