Chocolate Hazelnut Cake Recipes

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ITALIAN CHOCOLATE HAZELNUT CAKE



Italian Chocolate Hazelnut Cake image

This gluten free Italian Chocolate Hazelnut Cake recipe is made from scratch. It's topped with frosting made with Frangelico and coffee!

Provided by Christine Rooney

Categories     Dessert

Time 2h

Number Of Ingredients 12

1 scant cup gluten free flour blend (equals 120 grams and can be measured using a kitchen scale)
1/2 cup finely ground hazelnuts (unsalted)
2 tsp. baking powder
1/4 tsp. kosher salt
4 Tbsp. unsalted butter (room temperature)
1 cup sugar
2 eggs
1/2 cup chopped hazelnuts (unsalted)
2 oz. semisweet baking chocolate
1 1/2 Tbsp. unsalted butter
2 Tbsp. coffee (or espresso)
1 Tbsp. Frangelico

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.

Nutrition Facts : Calories 323 kcal, ServingSize 2 cups, Carbohydrate 32 g, Protein 4 g, Fat 21 g, SaturatedFat 8 g, TransFat 0.3 g, Cholesterol 63 mg, Sodium 208 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 8 g

THE BEST CHOCOLATE HAZELNUT CAKE



The Best Chocolate Hazelnut Cake image

This decadent chocolate hazelnut cake features moist chocolate sponge cake slathered in Nutella & cream cheese frosting & topped with crunchy hazelnuts. Yum!

Provided by Natalya Drozhzhin

Categories     Cake

Time 1h30m

Number Of Ingredients 8

1 chocolate sponge cake
2 cups hazelnuts
8 oz cream cheese (room temperature)
1 cup unsalted butter (room temperature)
1/2 cup Nutella (room temperature)
14 oz dulce de leche
1/2 cup heavy whipping cream
1/2 cup chocolate chips

Steps:

  • Bake two chocolate sponge cakes. Once cooled, slice each cake into two even pieces for a total of 4 layers.
  • Toast the hazelnuts in the oven for about 10 minutes at 350°F.
  • Whip the dulce de leche, cream cheese, butter, and Nutella together until smooth.
  • Cover a plate with foil. Place the first cake layer on the plate and apply a layer of frosting on top of it.
  • Sprinkle on some chopped hazelnuts on top of the cream. Repeat the process with the remaining cake layers, leaving the top layer unfrosted.
  • Frost the outside of the cake with the remaining cake cream. Pop the cake in the refrigerator to set.
  • Bring the heavy whipping cream to a boil. Pour it over the chocolate chips in a medium bowl and let it sit for a few minutes. Stir the mixture until smooth and creamy and let it cool to room temperature.
  • Using a pastry bag or a plastic bag with the tip cut off, pipe the chocolate along the edge of the cake, allowing the chocolate to drizzle down the sides. Pipe some of the chocolate in the center of the cake and spread it evenly with a spatula.
  • Scatter some hazelnuts on the outer edges of the cake. Place the cake in the refrigerator overnight or at least for 2-3 hours. Slice and enjoy!

Nutrition Facts : Calories 349 kcal, Carbohydrate 13 g, Protein 4 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 57 mg, Sodium 58 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

CHOCOLATE-HAZELNUT MERINGUE LAYER CAKE



Chocolate-Hazelnut Meringue Layer Cake image

Guests don't need to know how easy this impressive dessert is to make!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/2 cup vegetable oil
4 eggs, separated
3/4 cup granulated sugar
1/2 cup ground toasted hazelnuts
2 cups heavy whipping cream
1/4 cup plus 1/3 cup Nutella® hazelnut spread with cocoa
2 tablespoons powdered sugar
12 Ferrero Rocher™ candies, unwrapped

Steps:

  • Heat oven to 350°F. Grease with shortening two 9-inch round cake pans. Line pan bottoms with cooking parchment paper; grease again, and sprinkle pans with flour.
  • In large bowl, beat cake mix, water, oil and egg yolks with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread batter evenly in pans.
  • In another large bowl, beat egg whites with electric mixer on medium speed until foamy. Gradually add granulated sugar, beating on high speed until stiff peaks form. Fold in ground hazelnuts. Place spoonfuls of meringue on top of batter in each pan; carefully spread to cover batter to within 1/4 inch of sides of pans.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Carefully run knife around sides of pans to loosen cake and meringue. Remove from pans, and place meringue-side-up on cooling racks. Cool completely, about 1 hour.
  • For topping, using chilled large bowl and beaters, beat whipping cream using electric mixer on medium speed until soft peaks form. Add 1/4 cup of the hazelnut spread and the powdered sugar; beat until stiff peaks form.
  • To assemble cake, place cake layer on serving plate or cake stand, meringue-side-up. Place remaining 1/3 cup hazelnut spread in small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or just until softened. Carefully spread softened hazelnut spread over meringue layer. Top with remaining cake layer, meringue-side-up. Top with dollops of whipped cream mixture, spreading slightly to cover top of cake. Garnish top with candies. Refrigerate until ready to serve.

Nutrition Facts : Calories 610, Carbohydrate 59 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 43 g, TransFat 1/2 g

CHOCOLATE HAZELNUT CREPE CAKE



Chocolate Hazelnut Crepe Cake image

Something magical happens when you layer crepes with cream to build a cake. The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges. And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings. This cake, with light hazelnut crepes and rich chocolate cream, isn't difficult to make (though the first crepe in the pan is always a flop; don't get discouraged). It does take some time, though, to make and assemble. Just keep the image of the gorgeous final product in your mind as you work.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 21

4 large eggs plus 2 large egg yolks
2 cups/473 milliliters whole milk
1/2 cup/118 milliliters heavy cream
1 cup/145 grams all-purpose flour
1 cup/90 grams hazelnut meal
1/4 cup/50 grams sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
4 tablespoons/57 grams unsalted butter, melted, plus more butter for greasing pan
6 ounces/170 grams high-quality chocolate, 64 percent cocoa, finely chopped
1/3 cup/67 grams sugar
1/3 cup/40 grams cornstarch
1/4 cup/25 grams good quality cocoa powder
Pinch kosher salt
2 1/2 cups/591 milliliters whole milk
6 large egg yolks
2 tablespoons/29 grams unsalted butter
3 tablespoons/45 milliliters brandy or strong coffee
1 cup/236 milliliters heavy cream, whipped to soft peaks
3 tablespoons/27 grams chopped, toasted hazelnuts
Cocoa powder, for dusting

Steps:

  • Prepare the crepe batter: Whisk together eggs, egg yolks, milk and cream in a medium bowl. In a large bowl, whisk together flour, hazelnut meal, sugar and salt. Make a well in the center of the flour mixture and pour in some of the milk mixture. Gently whisk from the center of the well, making a thick, smooth batter. Then, while whisking, gradually add remaining milk mixture and whisk until smooth. Whisk in vanilla and butter. (Alternatively, combine all the ingredients in a blender and blend on low speed until smooth.) Cover and refrigerate for at least 2 hours and up to 48 hours.
  • Prepare the chocolate cream: Place chopped chocolate in a medium bowl and set a fine mesh sieve over the bowl. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Whisk in some of the milk to create a thick paste. Gradually add remaining milk while whisking until mixture is smooth and well-combined. Whisk in egg yolks and add butter.
  • Cook milk mixture over medium heat, whisking constantly and occasionally scraping the bottom and sides of the pan with a rubber spatula. Once the mixture comes to a boil and becomes very thick, about 5 minutes, whisk it vigorously for 1 to 2 minutes. Press hot cream mixture through the sieve into the bowl with the chocolate. Let it stand for 2 minutes, then mix it until smooth and well-combined. Add brandy or coffee and stir to combine. Use a rubber spatula to stir the mixture until it has cooled to about room temperature and is smooth and silky. Cover with plastic wrap, pressed into the surface of the custard, and chill until ready to use.
  • Cook the crepes: Melt a little bit of butter in an 8-inch nonstick skillet over medium heat and let the pan get hot. Remove the pan from the heat and immediately add a scant 1/4 cup (about 3 tablespoons) crepe batter to one side of the pan. (You don't want to use too much batter or you'll have thick crepes.) Quickly tilt and swirl the pan to spread the batter to an even thickness across the bottom of the pan and about 1 inch up the sides.
  • Return the pan to the heat and cook crepe until very lightly golden and set on one side, about 45 seconds. Tuck a small offset spatula under the edge of the crepe, grab onto it with your fingers, and quickly flip it over. Cook until light golden brown on the other side, 30 seconds to 1 minute. Slip crepe onto a rack to cool. Once crepes are cool, transfer them to a baking sheet and cover with a light towel to keep them from drying out. Continue with remaining batter, occasionally wiping out the skillet with a paper towel and very lightly buttering the skillet every few crepes as needed. You should have 20 to 24. (You need 20 for the cake.)
  • To assemble, stir the cream until smooth. Lay 1 crepe on a cake plate. Using an offset spatula, cover with a thin layer of chocolate cream (2 to 3 tablespoons), leaving a 1/4-inch border. Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Cover with plastic wrap and chill for at least 2 hours.
  • To serve, top with whipped cream, nuts and dust with cocoa.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 19 grams, Carbohydrate 47 grams, Fat 42 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 20 grams, Sodium 208 milligrams, Sugar 19 grams, TransFat 0 grams

CHOCOLATE MUG CAKE RECIPE BY TASTY



Chocolate Mug Cake Recipe by Tasty image

Here's what you need: flour, sugar, cocoa powder, baking powder, milk, oil, vanilla extract, chocolate hazelnut spread, powdered sugar

Provided by Vaughn Vreeland

Categories     Desserts

Time 7m

Yield 1 serving

Number Of Ingredients 9

4 tablespoons flour
3 tablespoons sugar
2 tablespoons cocoa powder
½ teaspoon baking powder
3 tablespoons milk
1 tablespoon oil, vegetable or canola
1 teaspoon vanilla extract
1 tablespoon chocolate hazelnut spread, plus more for topping
powdered sugar, for topping, optional

Steps:

  • In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
  • Once combined, spoon the chocolate hazelnut spread on top of the batter.
  • Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
  • Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 500 calories, Carbohydrate 72 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, Sugar 36 grams

CHOCOLATE HAZELNUT CELEBRATION CAKE



Chocolate Hazelnut Celebration Cake image

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield one 4-layer 6-inch cake

Number Of Ingredients 24

Nonstick cooking spray, for the pans
1 cup unsalted roasted hazelnuts
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup milk
1/2 cup vegetable or canola oil
1 tablespoon vanilla extract
2 large eggs
3/4 cup hot coffee
4 cups powdered sugar
1 cup (2 sticks) unsalted butter, softened
1 1/2 teaspoons vanilla extract
A good pinch of kosher salt
1/4 cup heavy cream
Mustard yellow food coloring
Dusty rose pink food coloring
Marzipan kneaded with food coloring and cut into cute shapes (we're making houses)
Crushed unsalted roasted hazelnuts
Green sprinkles, optional
Orange sprinkles, optional

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!

HAZELNUT CHOCOLATE CAKE



Hazelnut Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield One 9-inch cake

Number Of Ingredients 11

7 tablespoons unsalted butter, room temperature, plus more for greasing pan
1 tablespoon cocoa powder
1 cup hazelnuts
3 ounces chocolate (I like to use dark chocolate 65 to 75-percent), broken into pieces
6 large eggs, separated
1/4 teaspoon sea salt (I like the salt from Trapani)
13 ounces chocolate hazelnut spread, such as Nutella
2 tablespoons espresso
Powdered Sugar, for dusting
Sweetened whipped cream, optional
Gelato, optional

Steps:

  • Preheat the oven to 375 degrees F. Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder. Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool. Lower the oven to 350 degrees F.
  • Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.
  • Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder. Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip. Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate. Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold. Pour the batter into the prepared cake pan.
  • Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period. Serve garnished with some powdered sugar and whipped or cream or gelato, if using.

CHOCOLATE HAZELNUT CAKE



Chocolate Hazelnut Cake image

Make and share this Chocolate Hazelnut Cake recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 egg whites
1 cup milk
2 tablespoons butter
1 cup brown sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 cup finely chopped hazelnuts
1/3 cup safflower oil
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon powdered sugar

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.

Nutrition Facts : Calories 469.8, Fat 25.6, SaturatedFat 5.2, Cholesterol 15.9, Sodium 740.2, Carbohydrate 58.6, Fiber 5.9, Sugar 36.5, Protein 8.4

CHOCOLATE HAZELNUT CAKE



Chocolate Hazelnut Cake image

Categories     Chocolate     Nut     Dessert     Bake     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 15

2 1/4 cups tawny Port
Cake
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
1 cup ground toasted hazelnuts (about 3 1/2 ounces)
1/2 cup unsweetened cocoa powder
5 large eggs
1 cup sugar
Icing
6 tablespoons whipping cream
2 tablespoons light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup finely chopped toasted hazelnuts
1/2 cup husked toasted hazelnuts
1/2 cup unhusked toasted hazelnuts

Steps:

  • Boil tawny Port in heavy large saucepan until reduced to 10 tablespoons, about 15 minutes. Set reduced Port aside.
  • For cake:
  • Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour; tap out excess. Melt chocolate and butter in heavy medium saucepan over medium-low heat, stirring constantly until smooth. Pour into large bowl. Cool slightly. Whisk in 4 tablespoons of reduced Port, ground nuts and cocoa. Using electric mixer, beat eggs and sugar in another large bowl until mixture whitens and triples in volume, about 6 minutes. Add chocolate mixture and fold together.
  • Pour batter into prepared pan. Bake until top forms crust and cracks, and tester inserted into center comes out with moist crumbs attached, about 55 minutes. Transfer cake to rack and cool 30 minutes. Press down on crusty portion of top to even. Run small sharp knife around cake sides to loosen. Cool 2 hours. Turn cake out onto 7-inch cardboard square. Peel off parchment.
  • For icing:
  • Bring cream, corn syrup and remaining 6 tablespoons reduced Port to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until smooth. Let stand until cool but still spreadable, whisking occasionally, about 5 minutes.
  • Place cake on platter. Spread chocolate icing over top and sides of cake, forming waves in icing atop cake. Press chopped hazelnuts onto sides and 1/2 inch over top edge to cake. Alternate husked and unhusked hazelnuts atop cake along chopped hazelnut border. Refrigerate cake at least 4 hours. (Cake can be prepared 1 day ahead.) Cut cake into slices and serve.

FLOURLESS CHOCOLATE-HAZELNUT CAKE



Flourless Chocolate-Hazelnut Cake image

Small wedges of this luscious, superchocolaty cake go a long way.

Provided by Jill Silverman Hough

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Quick & Easy     Frangelico     Chill     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup finely ground hazelnuts (ground in processor; about 5 ounces)
1 teaspoon coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
  • Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
  • Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

HAZELNUT CHOCOLATE CAKE ROLL



Hazelnut Chocolate Cake Roll image

Don't be intimidated to prepare this dramatic dessert from our Test Kitchen! It's actually quite easy to make. Plus, it can be assembled the day before serving.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 15

4 large eggs, separated
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup chopped hazelnuts, toasted
1 ounce semisweet chocolate, grated
Additional confectioners' sugar

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.

Nutrition Facts :

RICH HAZELNUT CHOCOLATE CAKE



Rich Hazelnut Chocolate Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield Ten servings

Number Of Ingredients 8

1 cup unsalted butter, cut into 1-inch pieces, plus additional for greasing pan
Flour for coating pan
8 ounces Callebaut bittersweet chocolate, coarsely chopped
8 eggs, separated
1 1/4 cups sugar
3/4 cup hazelnuts, toasted, skinned and ground
1 tablespoon hazelnut liqueur
Confectioners' sugar

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.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 35 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 54 milligrams, Sugar 40 grams, TransFat 1 gram

CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY



Chocolate Hazelnut Mug Cakes Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, large eggs, all-purpose flour

Provided by Betsy Carter

Categories     Desserts

Time 30m

Yield 2 servings

Number Of Ingredients 3

1 cup chocolate hazelnut spread, divided
2 large eggs
¼ cup all-purpose flour

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!

Nutrition Facts : Calories 729 calories, Carbohydrate 79 grams, Fat 38 grams, Fiber 6 grams, Protein 15 grams, Sugar 57 grams

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two...with just the right amount of leftovers! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 16

1/3 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
1/2 cup brewed coffee, room temperature
FROSTING:
7 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons sugar
1/3 cup Nutella
Optional: Chocolate curls and hazelnuts

Steps:

  • In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.

Nutrition Facts : Calories 768 calories, Fat 45g fat (25g saturated fat), Cholesterol 130mg cholesterol, Sodium 386mg sodium, Carbohydrate 89g carbohydrate (66g sugars, Fiber 4g fiber), Protein 9g protein.

CHOCOLATE HAZELNUT LAYER CAKE



Chocolate Hazelnut Layer Cake image

Make and share this Chocolate Hazelnut Layer Cake recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 2h10m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 19

3 cups heavy whipping cream
8 ounces bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
2/3 cup boiling water
1/2 cup nutella (chocolate hazelnut spread, buy two 13-oz jars)
1 cup buttermilk
2 tablespoons Frangelico liqueur (optional)
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
1/2 cup butter, softened
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 3/4 cups all-purpose flour
1 1/2 cups nutella
1 cup hazelnuts, toasted and chopped
toasted hazelnuts, chopped
chocolate curls, chopped

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.

Nutrition Facts : Calories 824.5, Fat 54.2, SaturatedFat 23, Cholesterol 173.2, Sodium 421.2, Carbohydrate 78.2, Fiber 6.6, Sugar 53.9, Protein 11.7

CHOCOLATE, ORANGE & HAZELNUT CAKE



Chocolate, orange & hazelnut cake image

You'd never guess that this spectacular dessert is dairy-free, decorated with a zesty ganache using orange juice instead of cream

Provided by Edd Kimber

Categories     Afternoon tea, Dessert, Treat

Time 1h40m

Number Of Ingredients 14

175ml light-coloured olive oil , plus extra for greasing
140g blanched hazelnuts
100ml orange juice , plus zest 1 orange
140g self-raising flour
½ tsp baking powder
50g cocoa powder
3 large eggs
175g light brown muscovado sugar
300g golden caster sugar
1 large orange , cut into 3mm/1/8in slices
75ml orange juice
100g dairy-free dark chocolate
50g blanched hazelnuts , toasted
1 tsp edible gold powder (see tip)

Steps:

  • Make the candied orange slices a day ahead if you can. Put the sugar and 300ml water in a medium saucepan and bring to the boil. Reduce to a gentle simmer, add the orange slices and cook for 1 hr-1 hr 10 mins or until the pith is translucent, turning occasionally. Line a baking tray with parchment. Carefully remove the slices from the syrup, place on the prepared tray and set aside to dry (at least 8 hrs) before cutting in half. Reserve the syrup.
  • Heat oven to 180C/160C fan/gas 4. Lightly grease a loaf tin (mine was 900g) with olive oil and line with a strip of baking parchment.
  • Grind the hazelnuts in a food processor until they resemble coarse breadcrumbs (do not blitz them too much or they will become oily), then add to a bowl along with the orange zest, a pinch of salt and the flour, baking powder and cocoa. Mix together until evenly combined.
  • Pour the oil and the orange juice into a jug and mix together. Put the eggs and sugar in a tabletop mixer or large bowl and whisk together for 5-10 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted out. Slowly pour the oil mixture into the egg mixture and fold together until combined.
  • Add the flour mixture to the egg mixture in 3 or 4 additions, folding together until combined. You can't sieve this mixture over the eggs because of the hazelnuts, but try not to dump the flour in one place - you need to be careful and fold the batter to retain its lightness. Once fully combined, pour the batter into the prepared loaf tin and bake for 50-55 mins or until a skewer inserted into the centre of the cake comes out clean.
  • Prick the top of the cake all over, then pour over 5 tbsp of the reserved orange syrup. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely. Trim the top of the cake (keep this for a mini trifle) and turn out, cut-side down, onto a serving platter.
  • To decorate, pour the orange juice into a small pan and bring to a simmer. Put the chocolate in a small bowl, pour the orange juice over and stir together to form a smooth ganache. Set aside in the fridge until thickened, about 20-25 mins. Tip the hazelnuts into a small bowl and add the gold powder with a dash of water, stirring together to coat. Put the ganache in a piping bag fitted with a small round piping tip. Pipe in peaks over the top of the cake, decorating with the golden hazelnuts and the orange slices. Will keep for up to 3 days in an airtight container.

Nutrition Facts : Calories 635 calories, Fat 37 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 53 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

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