FLOURLESS CHOCOLATE-HAZELNUT CAKE
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
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.
HUNGARIAN FLOURLESS HAZELNUT CAKE
This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Provided by LAURANERIC
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
- In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
- In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
- Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
- When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g
FLOURLESS HAZELNUT CHOCOLATE CAKE (GLUTEN-FREE)
You could increase the amount of dark chocolate and decrease the amount of cocoa powder, if you like. I used a minimum amount of sugar, so please adjust the amount of sugar according to your taste. For more healthy, low-GI, gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 50m
Yield 1 7-inch cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate and butter in a double boiler. Set aside.
- Preheat the oven to 350°F/360°C degrees.
- Whip egg whites until a stiff peak forms. Set aside.
- In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix.
- Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
- Fold in the egg whites and mix. Pour in a 7-inch springform pan.
- Bake for 30 minutes.
- Cool and refrigerate for several hours or overnight. Sprinkle powdered sugar on top using a small strainer.
- Infuse love, slice and serve!
Nutrition Facts : Calories 155.5, Fat 15.1, SaturatedFat 8.7, Cholesterol 112.1, Sodium 39.5, Carbohydrate 5.1, Fiber 2.8, Sugar 0.2, Protein 5.2
FLOURLESS CHOCOLATE HAZELNUT CAKE
Moist cake with excellent chocolate flavor! and it's gluten-free! Once you've made THIS chocolate frosting, you'll use it again and again. (If you don't want the alcohol but want the flavor of Kahlua, boil Kahlua for about 30 seconds, remeasure and cool.)
Provided by MMers
Categories Dessert
Time 1h40m
Yield 1 "9 inch two layer cake"
Number Of Ingredients 12
Steps:
- For cake, preheat oven to 325 degrees.
- Grease a 9 inch springform pan.
- Grind toasted hazelnuts in food processor until very finely chopped.
- Stir in baking powder and set aside.
- In a large bowl, beat egg yolks with sugar until pale in color.
- Mix in ground hazelnuts, Kahlua and melted chocolate.
- In a separate bowl, beat egg whites until stiff.
- Quickly fold 1/3 of the egg whites into chocolate mixture to lighten the mixture.
- Then add remaining whites and fold until no white streaks remain.
- Pour into springform pan.
- Bake in preheated oven for 60-70 minutes or until top of cake springs back when lightly touched.
- Cool on wire rack.
- When cake is cool, slice horizontally into 2 layers.
- Drizzle each cut side with 1 tbsp Kahlua.
- To make frosting, dissolve coffee in boiling water.
- Set aside.
- Melt chips in microwave oven, stir until smooth.
- Set aside.
- In medium bowl, combine butter and eggs, beat until creamy.
- Beat in melted chips and coffee, mixing until well blended.
- Spread generously between layers, down the sides and on the top of the cake.
Nutrition Facts : Calories 7416.9, Fat 586, SaturatedFat 240.1, Cholesterol 2043.9, Sodium 1340.7, Carbohydrate 482.8, Fiber 71.7, Sugar 372.4, Protein 130.8
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FLOURLESS CHOCOLATE HAZELNUT CAKE - PRETTY. SIMPLE. SWEET.
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- Heat the oven to 350°F/180°C. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
- Put the chocolate, Nutella, sugar and butter in a big saucepan and melt slowly over a very low heat, stirring occasionally. Remove from the heat and stir in the ground hazelnuts, then egg yolks, one at a time. Whisk the mixture well until smooth.
- Using a mixer fitted with a whisk attachment, whisk egg whites on high speed until soft peaks form. Spoon a third of the whites into the chocolate mixture and mix in well to loosen it. Gently fold in the rest of the whites with a spatula.
- Scrape the mixture gently into the pan and sprinkle the chopped hazelnuts on top. Bake for 40-45 minutes until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely on a wire rack, then refrigerate for at least 6 hours until completely set.
FLOURLESS CHOCOLATE AND HAZELNUT CAKE RECIPE | DELICIOUS.
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5/5 (4)Category Elderflower RecipesCuisine British RecipesCalories 477 per serving
- Heat the oven to 190ºC/170ºC fan/gas 5. Spread the hazelnuts over a baking tray and roast for 5-10 minutes until just starting to colour. Remove and cool. Set aside 50g for later, then whizz the rest to a coarse breadcrumb-like texture in a food processor. Turn the oven to 170ºC/150ºC fan/gas 3½.
- Put the chocolate and butter in a large heatproof bowl set over, but not touching, a pan of gently simmering water and melt without stirring. Remove from the heat and leave to cool for 5 minutes, then beat in the egg yolks with a balloon whisk.
- In a large, spotlessly clean mixing bowl, beat the egg whites to stiff peaks with an electric mixer. Continue to beat, slowly adding the sugar to make a thick, glossy meringue, with all the sugar completely dissolved.
- Gently stir the whizzed hazelnuts and amaretto into the chocolate mix, then beat in 1 large spoonful of meringue. Carefully fold in the remaining meringue mixture using a metal spoon. Spoon it very quickly into the lined cake tin and bake for 50-55 minutes until risen and firm but still squidgy. Leave to cool for 5 minutes in the tin, then transfer to a wire rack (right way up) to cool completely. It’s normal for a flourless cake to sink and crack a little.
FLOURLESS CHOCOLATE HAZELNUT CAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.2/5 (33)Total Time 1 hr 10 minsCategory Afternoon Tea, Dessert, Snack, SweetsCalories 384 per serving
- Preheat oven to 180C / 350F / 160C fan forced. Grease the sides of a 22cm (9 inch) round springform cake tin and then line the bottom and sides with baking paper.
- Line a baking tray with baking paper, then tip the hazelnuts onto the tray in one, even layer. Toast in the oven, shaking the pan every 5 minutes or so until golden all over. Allow the hazelnuts to cool for 5 minutes, then grind them to very fine crumbs in a food processor. Keep an eye on them as if you blend too long, they will release their oil and become wet instead of the dry ground hazelnuts you need.
- Beat the butter and sugar together until light and creamy, then add the vanilla and the yolks, one at time until fully combined and the mixture looks fluffy. Finally add the melted chocolate and mix through.
- Mix the ground hazelnuts, cocoa, baking powder and salt together. With the beater on low, slowly pour it into the butter mixture until combined.
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