Chocolate Hazelnut Orange Pound Cake Recipes

CHOCOLATE, ORANGE & HAZELNUT CAKE

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.

CHOCOLATE HAZELNUT POUND CAKE WITH SHINY CHOCOLATE GLAZE

Steps:

• Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
• Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
• Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally, until melted. Remove bowl from pan and set aside.
• In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand.
• In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
• Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula, continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
• Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool.
• For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate. Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
• Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip down outside and center of cake. Let glaze dry before moving cake.

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.

CHOCOLATE HAZELNUT POUND CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F. and butter a 10-cup bundt pan or other tube pan.
• In a food processor pulse hazelnuts until finely ground.
• In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate slightly.
• In a large bowl with an electric mixer beat butter with 1/2 cup sugar until light and fluffy and beat in chocolate. Add yolks, one at a time, beating well after each addition. Stir in hazelnuts and flour.
• In another bowl with cleaned beaters beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 1/2 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks.
• Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly until no streaks remain.
• Pour batter into pan and smooth top. Bake cake in middle of oven 35 to 45 minutes, or until a tester comes out clean. Invert cake onto a rack. After 5 minutes remove pan but leave cake on rack until cooled completely. With cake on rack set over a pan (to catch the drips), pour chocolate glaze over cake, allowing it to drip down outside and center.
• While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or keep under cake dome at room temperature until ready to serve.
• If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

CHOCOLATE HAZELNUT POUND CAKE WITH SHINY CHOCOLATE GLAZE

Steps:

• Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface.
• shaking out the excess. Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
• Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally,until melted. Remove bowl from pan and set aside.
• In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and.
• beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand.
• In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg.
• whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
• Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula,.
• continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
• Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the.
• central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool.
• For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate.
• Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
• Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip.
• down outside and center of cake. Let glaze dry before moving cake.

CHOCOLATE-HAZELNUT FILLED POUND CAKE RECIPE - (4.6/5)

Steps:

• 1.Slice pound cake horizontally into 3 layers. 2.Spread bottom layer with 1/4 cup chocolate hazelnut spread. Top with second layer. Spread with remaining 1/4 cup chocolate hazelnut spread. Top with remaining cake layer. 3.Frost entire cake with thawed chocolate whipped topping frosting. Sprinkle top with shaved chocolate, if desired. Refrigerate until ready to serve.

CHOCOLATE-ORANGE POUND CAKE

Steps:

• Heat oven to 325°F.
• Add vinegar to milk; stir. Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Stir in orange extract. Beat in eggs, 1 at a time. Add flour mixture alternately with milk mixture, beating well after each addition. Stir in remaining ingredients.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 15 min.; remove to wire rack. Cool completely.

CHOCOLATE-ORANGE HAZELNUT BARK

Steps:

• Line a small (9-by-13-inch) baking sheet with aluminum foil; refrigerate. With a vegetable peeler, remove zest from half the orange. With a sharp knife, cut zest into very thin strips, each about an inch long.
• Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted and completely smooth. Mix in half the zest and hazelnuts. Immediately, pour onto prepared baking sheet; with a flexible rubber spatula, spread into an 8-by-10 inch rectangle about 1/4-inch thick. (To help spread chocolate, tip baking sheet up and down.) Sprinkle with remaining zest, nuts, and coarse salt.
• Refrigerate until firm, about 30 minutes. To serve, break into pieces. To store, transfer to an airtight container, and refrigerate, up to 3 days.

CHOCOLATE HAZELNUT ORANGE POUND CAKE

Steps:

• Preheat the oven to 350°F Lightly butter a 10-inch bundt pan and dust it with flour.
• In a large bowl, cream the butter and sugar until fluffy. Thoroughly beat in the eggs, vanilla, and orange peel.
• In a separate bowl, combine the flour and baking powder. Add the flour mixture by thirds, alternating first with the orange juice and then with the milk, and beat well after each addition. Stir in the nuts and chocolate by hand.
• Pour the batter into the prepared pan and bake for 1 1/4 to 1 1/2 hours, until a knife inserted in the center comes out clean.
• Cool the cake in the pan for 10 minutes; then turn it out and transfer to a wire rack to cool completely.