Chocolate Cake With Hazelnut Paste Recipes

ITALIAN CHOCOLATE HAZELNUT CAKE

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Generously grease an 8 inch round cake pan (can use a 9 inch round cake pan if that's what you have) with butter. Coat the pan with some gluten free flour blend to prevent sticking.
• Place 1/2 cup of unsalted hazelnuts in a food processor and pulse until they are finely ground. Alternately, you can place the hazelnuts in a plastic Ziploc bag and pound with a rolling pin if you don't have a food processor.
• In a mixing bowl, combine 1 scant cup gluten free flour blend (this equals 120 grams and can be measured with a kitchen scale), ½ cup finely chopped hazelnuts, 2 tsp. baking powder, and ¼ tsp. kosher salt. Mix all of these ingredients together.
• In a separate bowl, cream 4 Tbsp. of room temperature unsalted butter and 1 cup of sugar using a hand mixer or the whisk attachment of a Kitchen Aid stand mixer until the mixture is light and fluffy.
• Add 2 eggs to the butter and sugar mixture one at a time, mixing until the mixture is light and fluffy after each egg is added.
• Fold the flour mixture into the egg mixture a little at a time. Add some of the flour, mix together, and repeat until it is completely combined. The batter is thick and dense.
• Spread the batter evenly in pan and bake for 35 minutes or until toothpick comes out clear. Remove from oven and allow to cool completely.
• Brew one cup of coffee or espresso and allow to cool.
• Heat a small amount of water in a double boiler (the water should be hot, but not boiling). Place 2 oz. of semisweet baking chocolate in the boiler and allow to melt, stirring the chocolate with a spatula to prevent burning.
• Add 1 ½ Tbsp. unsalted butter to the chocolate and stir until the butter has melted and incorporated into the chocolate. Pour the chocolate mixture into a bowl and allow to cool.
• Once the chocolate has cooled, beat the mixture with a hand mixer or the whisk attachment of a Kitchen Aid stand mixer until smooth. This may take a few minutes.
• Add 2 Tbsp. of cooled coffee and 1 Tbsp. Frangelico liqueur to the mixture. Continue to beat with a mixer until it is spreadable.
• Remove cake from pan and place on a cake platter or large plate (you may need to run knife along sides of pan to remove). Spread the chocolate frosting evenly over the top of the cooled cake.
• Add 1/2 cup roughly chopped unsalted hazelnuts on top of the cake.

CHOCOLATE HAZELNUT LAYER CAKE

Steps:

• Preheat oven to 350°
• Spray 8″ round cake pans with nonstick spray. Line bottom of pans with parchment circles, cut to fit pan. Spray pan again, coating the parchment paper. Set aside.
• In bowl of stand mixer combine first 6 ingredients. With paddle attachment on low, stir to combine.
• Add in remaining ingredients, one at a time with mixer still on low. Once all ingredients are mixed together turn speed up to medium low and mix for 2 minutes.
• Divide batter evenly among the 2 cake pans and bake for 25-30 minutes, until center is set and toothpick comes out clean.
• Allow to cool in pan for 10 minutes and then remove from pan and cool completely on a wire rack.
• In bowl of stand mixer, fitted with whisk attachment, beat your heavy cream until stiff peaks form, 1-2 minutes. Transfer to another bowl and place in refrigerator until ready to use.
• In stand mixer beat cream cheese and chocolate hazelnut spread until smooth. SLowly add in powdered sugar and vanilla and beat until smooth and incorporated.
• Fold in reserved whipped cream.
• Level one of the cakes, so it isn't domed. Spread 1/2 cup of the Chocolate Hazelnut Spread on top of cake.. Next spread half of the Filling mixture on top, spreading out to 1 inch away from edge of cake. Top with the other cake. Place remaining filling mixture on top.
• Microwave remaining 1/4 cup chocolate hazelnut spread for 30-45 seconds until pourable consistency and drizzle over top. Top with Chocolate Hazelnut Candy.
• Store in refrigerator until ready to serve.

CHOCOLATE HAZELNUT CAKE WITH PRALINE CHOCOLATE CRUNCH

Steps:

• For praline chocolate crunch:
• Line 2 rimmed baking sheets with parchment paper. Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until amber in color, 7-8 minutes. Stir in hazelnuts, then pour onto 1 prepared sheet, separating nuts. Let cool.
• Transfer candied nuts to a food processor. Add hazelnut oil and purée until smooth to make praline paste.
• Combine both chocolates and 3 tablespoons praline paste in a medium metal bowl (reserve remaining praline paste for praline mousse layer). Set bowl over a saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove from heat and stir in salt, then cereal. Spread out in a thin layer (about 1/8") on second prepared baking sheet. Chill until set, about 30 minutes.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Cover and chill remaining praline paste.
• For cake:
• Preheat oven to 375°F. Line a 17x11x1" sheet pan with parchment paper; butter paper. Sift flour and cocoa powder into a medium bowl and set aside. Separate 4 eggs, placing yolks in a large bowl and whites in a medium bowl. Using an electric mixer, beat yolks with 1/2 cup sugar on medium speed until thick and light yellow, about 3 minutes. Beat in 4 whole eggs, one at a time, blending well between additions.
• Using clean, dry beaters, beat egg whites with remaining 1/2 cup sugar and corn syrup until slightly thickened and frothy, about 2 minutes. Add egg-white mixture to egg-yolk mixture and beat to blend. Add flour-cocoa powder mixture; fold just to blend. Spread out evenly on prepared baking sheet.
• Bake until a tester inserted into center of cake comes out clean, about 15 minutes. Let cool completely. Invert cake onto a large cutting board or baking sheet and peel off parchment. Brush cake all over with brandy. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• For nut ganache:
• Bring cream to a boil in a small saucepan. Purée hot cream, hazelnut butter, and salt in a food processor. Let cool to room temperature. With machine running, add butter, 1 tablespoon at a time, puréeing until smooth between additions. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before using.
• Praline Mousse:
• Combine chocolate, praline paste, and butter in a medium bowl. Bring 3/4 cup cream to a boil in a small saucepan; pour over chocolate mixture. Let stand for 1 minute, then stir until melted and smooth. Beat remaining 1 cup chilled cream until soft peaks form. Fold whipped cream into chocolate mixture. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Assembly:
• Spread nut ganache over cake and chill in freezer until set, about 15 minutes. Spread mousse over ganache and chill in freezer until set, about 15 minutes. Cut cake crosswise into thirds; stack layers on top of each other. Trim edges, then spread Chocolate Glaze epi:recipelinkover top and sides of cake. Freeze until set, about 1 hour. Place in refrigerator and chill overnight. DO AHEAD: Can be made 2 days ahead. Tent with foil and keep chilled.
• Let cake stand at room temperature for 30 minutes before serving. Break up praline chocolate crunch into large shards and arrange on top of cake. Garnish with roasted hazelnuts.

CHOCOLATE HAZELNUT CELEBRATION CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
• Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
• Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
• Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
• For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
• Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
• For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!

CHOCOLATE AND HAZELNUT CRUNCH CAKE

Steps:

• Combine both chocolates and melt them over a double boiler. Whisk the yolks and 1/2 of the sugar in a mixer equipped with a whisk, set aside at room temperature. In a separate bowl, whisk the whipping cream to the soft peak stage and set aside, refrigerated. Combine the 3 egg whites with the remaining sugar and whip to a soft peak stage. Pour the melted chocolate into the yolk and sugar mixture and whip at high speed until the mixture begins to pale and increase in volume. Fold in the whipped egg whites and then the whipped cream until smooth and homogenous. Pour into individual 3-inch diameter plastic round bottom (about 1/2 cup capacity) molds and freeze.
• Combine and melt the Gandujia and the hazelnut paste over a double boiler until smooth. Set aside at room temperature. Add the royaltine chips and the peanut oil and fold into the chocolate mixture until smooth. While the mixture is still warm, spread it on a sheetpan in a 1/2-inch layer, evening the surface with the aid of an offset spatula. Refrigerate until solid and then cut into 3-inch circles and refrigerate. These circles will serve as the base for the mousse cakes.
• Combine both of the ingredients over a double boiler and melt until smooth. Allow to cool to a warm stage and fill a container of an electric spray gun with the mixture. The spray gun should be new or has never been used for any purpose other than food.
• To assemble cakes: Remove the crunchy 3-inch discs from the refrigerator and place on plates. Remove mousse molds and unmold on top of the disc. These should be kept frozen until ready to spray with the chocolate mist. Remove mousse cakes from the freezer and spray the chocolate domes liberally to create a velour type finish, while still frozen. Refrigerate until set. Serve the mousse cakes with chocolate sauce and chocolate decorations of your choice.

RICH HAZELNUT CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees. Butter and flour a 10-inch springform pan. Place butter and chocolate in a bowl over barely simmering water until melted, stirring often. Whisk egg yolks with 3/4 cup of sugar. Whisk in the chocolate mixture, hazelnuts and liqueur.
• Using an electric mixer, whip the egg whites until soft peaks form. Gradually add the remaining sugar and whip to firm peaks. Stir 1/3 of the whites into the chocolate mixture. Fold in the remaining whites. Scrape the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out slightly moist, about 55 minutes. Let cool; cake will fall. Remove the sides of the pan and sift confectioners' sugar over the top. Cut into wedges and serve.

CHOCOLATE HAZELNUT CAKES

Steps:

• 1 Preheat oven to 325°F. Spray twelve 3-inch cake molds or one 9-inch springform pan lightly with nonstick cooking spray and set aside.
• 2 Fill the bottom of a double boiler one-third full with water and bring to a simmer over medium-low heat. Place a medium stainless-steel bowl over the water and melt the chocolates together, stirring constantly. Once melted, set aside to cool.
• 3 In the bowl of a food processor, pulse the hazelnuts with the confectioners' sugar and cocoa to form a fine, sand-like mixture.
• 4 In an electric mixer, beat the butter and 3/4 cup of the granulated sugar until very light and fluffy. Beat in the hazelnut paste, scraping down the sides of the bowl with a spatula, then beat in the egg yolks, one at a time. Beat in the espresso, Frangelico, and vanilla extract, followed by the melted chocolate. Fold in the nut mixture.
• 5 In a separate mixing bowl, use the whip attachment to beat the egg whites until foamy. Gradually add the remaining 5 tablespoons of sugar and continue beating until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cake batter. Place the prepared molds on a greased baking sheet and divide the batter evenly among them.
• 6 Bake the cakes just until they puff and crack slightly, about 14 minutes for the cake molds (45 to 50 minutes if using the springform pan). Remove from the oven and cool in the molds on a wire rack. When the cakes are almost completely cool, gently remove the molds, then chill in the refrigerator until firm. The cakes will last for up to 1 week, refrigerated in an airtight container.

CHOCOLATE HAZELNUT LAYER CAKE

Steps:

• Microwave cream in a large bowl on high until steaming.
• Add chocolate; let stand 5 minutes.
• Stir until chocolate melts and mixture is smooth.
• Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours.
• Cake: Heat oven to 350°F.
• You'll need two 9 x 2-in. round cake pans, greased and floured.
• Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.
• Beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale.
• Beat in eggs 1 at a time.
• On low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended.
• Pour into prepared pans.
• Bake 30 to 35 minutes until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes.
• Run a knife around edge of each layer; turn out on rack and cool completely.
• Insert several toothpicks halfway up side around both cake layers.
• Using picks as a guide, cut layers in half with a long serrated knife.
• Filling & frosting: Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted.
• Put Nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined.
• Remove 2 1/2 cups to a bowl; stir in hazelnuts for filling.
• Reserve remainder for frosting.
• To assemble: Place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup).
• Top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling.
• Top with last cake layer.
• Spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm.
• Spread top and sides with remaining frosting.
• Refrigerate until ready to serve.
• Garnish just before serving.
• Plan ahead: Wrap cooled cake layers and make frosting (through Step 1) up to 2 days ahead.
• Cover the frosted cake and refrigerate up to 3 days.

CHOCOLATE-HAZELNUT PASTE

Steps:

• Toast the hazelnuts in a dry pan until they are fragrant and golden, then let cool.
• Meanwhile, melt the chocolate and butter. Stir in vanilla extract.
• Blend cooled nuts in a food processor until smooth, 3 to 5 minutes, drizzling in the nut or vegetable oil. With the machine running, add the chocolate mixture, the sweetened condensed milk, and the salt. Transfer to a container and refrigerate.

HAZELNUT CHOCOLATE CAKE ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. , In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. , Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY

Steps:

• In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
• Fold in the flour.
• Evenly distribute into two mugs.
• Microwave each mug for 2 minutes.
• Cool for 5 minutes.
• Frost with remaining chocolate hazelnut spread and serve warm.
• Enjoy!

CHOCOLATE HAZELNUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine first 6 ingredients in mixing bowland beat together with electric mixer.
• Combine remaining ingredients excepts the hazelnuts in another bowl.
• Sprinkle hazelnuts into the wet mixture a bit at a time and beat in with the mixer until smooth.
• Pour in half of the batter in a greased 9 inch cake pan,
• Sprinkle with some hazelnut.
• Pour in the remaining batter and top with the remaning hazelnuts.
• In the preheated oven, bake for about 25 to 30 minutes, or until tests run clean.
• To test, dip a knife into the cake .
• If it comes out clean, the cake is ready.
• Let cool.
• Sprinkle top with some powdered sugar and cut into wedges.

HAZELNUT COCOA CAKE

Steps:

• In a small bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with cheese, beating well after each addition. Stir in water until blended., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread Nutella between layers and over the top of cake. Sprinkle with hazelnuts.