Chocolate Hazelnut Gateau 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

CHOCOLATE HAZELNUT GATEAU



Chocolate Hazelnut Gateau image

Gateau (pronounced ga-toe) is the French word for any rich and fancy cake. I think you'll agree that this dense chocolate dessert fits the bill, with just the right amount of sweetness. -Michelle Krzmarzick, Torrance, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 15

2/3 cup butter, softened
3/4 cup sugar
3 large eggs, separated, room temperature
1 cup semisweet chocolate chips, melted and cooled
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup 2% milk
2/3 cup ground hazelnuts, toasted
GLAZE:
3 tablespoons butter
2 tablespoons light corn syrup
1 tablespoon water
1 cup semisweet chocolate chips
Toasted slivered almonds and fresh mint leaves

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the hazelnuts., In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., In a saucepan, bring the butter, corn syrup and water to a boil, stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of cake. Garnish with almonds and mint.

Nutrition Facts : Calories 384 calories, Fat 25g fat (14g saturated fat), Cholesterol 89mg cholesterol, Sodium 256mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE HAZELNUT LAVA CAKES



Chocolate Hazelnut Lava Cakes image

Provided by Food Network

Categories     dessert

Time 29m

Yield 8 servings

Number Of Ingredients 11

4 ounces semisweet chocolate
1/2 stick butter
2 cups powdered sugar
4 eggs
1 tablespoon hazelnut extract
3/4 cup all-purpose flour
Nonstick spray
1 tablespoon hazelnut liqueur
Nutella
Vanilla ice cream
Chocolate shavings

Steps:

  • Preheat oven to 400 degrees F.
  • Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
  • Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
  • Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
  • Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
  • Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.
  • Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.

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 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!

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.

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.

TORTA ALLA GIANDUIA (CHOCOLATE HAZELNUT CAKE)



Torta Alla Gianduia (Chocolate Hazelnut Cake) image

This is from Nigella Lawson's book, How to be a Domestic Goddess. It's quite easy to make, yet looks drop-dead impressive. Definately a cake that will cheer the soul of any adult. I used my KitchenAide mixer, so if you aren't using one, your prep time may be a bit longer.

Provided by skat5762

Categories     Breads

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

6 large eggs, separated
1 pinch salt
1/2 cup soft unsalted butter
14 ounces nutella (chocolate hazelnut spread)
1 tablespoon rum or 1 tablespoon water
1/2 cup ground hazelnuts, scant
4 ounces good quality bittersweet chocolate, melted
4 ounces hazelnuts
1/2 cup heavy cream
1 tablespoon rum or 1 tablespoon water
4 ounces good quality bittersweet chocolate

Steps:

  • Preheat oven to 350-degrees.
  • Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
  • In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).
  • In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.
  • Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
  • Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
  • Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
  • Transfer to a plate and let cool.
  • This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience).
  • In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently.
  • Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.
  • Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
  • Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
  • If you have used Frangelico, put shot glasses on the table and serve it with the cake.

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From christinascucina.com


FLOURLESS CHOCOLATE HAZELNUT LAYER CAKE | THE BRICK KITCHEN
2017-03-07 Preheat the oven to 160°C. In a heatproof bowl over a small saucepan of simmering water, melt the chocolate and butter, watching carefully and stirring to ensure it doesn’t burn. In a large bowl, whisk together the cocoa and hot coffee …
From thebrickkitchen.com


CHOCOLATE-HAZELNUT CREAM CAKE | CHRISTOPHER KIMBALL’S MILK STREET
2020-12-19 2teaspoons vanilla extract. 71grams ( 1/3 cup) white sugar. 1teaspoon instant espresso powder. 95grams ( 1/3 cup) chocolate-hazelnut spread, such as Nutella. 35grams ( 1/4 cup) toasted skinned hazelnuts, half roughly chopped, half very finely chopped, reserved separately. 170grams (6 ounces) white chocolate, finely chopped.
From mastercook.com


HAZELNUT-AND-CHOCOLATE MERINGUE CAKE RECIPE | MYRECIPES
Directions. Step 1. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other. Advertisement. Step 2. Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned.
From myrecipes.com


CHOCOLATE HAZELNUT CARROT CAKE RECIPE FROM LINDT CANADA
Step 1. Cake: Preheat oven to 350°F (180°C). Grease two 9-inch (2L) cake pans. Finely chop chocolate and place in a bowl. Heat milk just to boiling. Pour over chocolate and stir gently until melted. In a separate bowl, whisk flour with baking powder, baking soda, salt and spices.
From lindt.ca


HAZELNUT CAKE FILLING RECIPE - THERESCIPES.INFO
Chocolate Hazelnut Layer Cake Recipe - Food.com best www.food.com. 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 ...
From therecipes.info


CHOCOLATE HAZELNUT CAKE WITH VANILLA HAZELNUT BUTTERCREAM - MOLLY …
2015-01-22 let the cakes cool in the pans for 10 minutes, and then turn them onto a greased cooling rack. use an electric mixer to beat together the butter, powdered sugar, salt, and vanilla until smooth. measure out one cup of the frosting and transfer it to a small bowl. fold in the reserved 1/4 cup of ground hazelnuts.
From mynameisyeh.com


CHOCOLATE HAZELNUT CAKE RECIPE
2014-11-26 Chocolate Hazelnut Cake. 6 ounces semi-sweet chocolate; 3/4 cup butter; 2/3 cup sugar; 8 eggs, separated; 1 1/3 cups hazelnut, ground; 2/3 cup bread crumbs or matzo meal
From chocolateuniversityonline.com


SWISS CHOCOLATE HAZELNUT CAKE RECIPE - BAKER RECIPES®
2006-11-14 100 g Roasted and finely ground. -hazelnuts. Beat the margerine and the sugar. Add the eggs one at a time. Add the. melted chocolate, and then the remaining ingredients. Pour into 2 loaf pans. (It won’t pour exactly, as it will be quite thick). Bake at 350 degrees for.
From bakerrecipes.com


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