HAZELNUT-MOCHA DACQUOISE
Provided by Food Network Kitchen
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
- Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
- Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
- Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
- Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
- Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.
MOCHA FROSTING
Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.
Provided by Samantha S
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
- Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g
FROZEN HAZELNUT-MOCHA PIE
Calling all coffee lovers, this frozen hazelnut-mocha pie is for you! It's guilt-free and a must-try cold treat for any hot day.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 10
Number Of Ingredients 7
Steps:
- In medium bowl, mix mocha beverage, condensed milk, creamer and coffee powder. Stir in 1 cup of the whipped topping until well blended. Reserve 1 teaspoon shaved chocolate for garnish. Stir remaining chocolate into filling. Pour into crust.
- Freeze 3 to 4 hours or until frozen. Remove from freezer 10 minutes before cutting. Garnish each slice with dollop of remaining 1 cup whipped topping. Sprinkle evenly with reserved 1 teaspoon shaved chocolate.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
MOCHA & HAZELNUT CAKE
Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
- Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
- Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
- Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
- For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
- To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
- Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.
Nutrition Facts : Calories 693 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
MOCHA HAZELNUT TORTE
I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. -Christina Pope, Speedway, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.
Nutrition Facts : Calories 639 calories, Fat 32g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 311mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.
HAZELNUT MOCHA TORTE
This dessert is reminiscent of fine European cakes. I recently made it for my mother, who is German, and it brought back fond memories for her.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper. , Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside. , For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature. , In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.
Nutrition Facts :
HAZELNUT-MOCHA FROSTING
Think cream cheese frosting, but made with luscious Neufchatel cheese and created with hazelnut-lovers in mind. It's just as amazing as you'd imagine!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
- Beat Neufchatel, marshmallow creme, melted chocolate, dissolved coffee and hazelnut extract in large bowl with mixer until blended.
- Add COOL WHIP and hazelnuts; beat on low speed just until blended.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 3.9145 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.724 g
MOCHA-HAZELNUT CREAM CHEESE FROSTING
The perfect topping for the Mocha-Hazelnut Cake.
Provided by Allrecipes Member
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- Beat Neufchatel cheese and margarine in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well.n
- Add SPLENDA® Granulated Sweetener and light brown sugar alternately with the coffee, beating after each addition until well blended. Beat an additional 2 to 3 min. or until light and fluffy.n
- Use immediately to frost cake or cupcakes. Or, cover and refrigerate until ready to use. Store leftover frosting in refrigerator.n
Nutrition Facts : Calories 118.1 calories, Carbohydrate 9 g, Cholesterol 8.5 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 98.9 mg, Sugar 8.3 g
HAZELNUT CHOCOLATE MOCHA TORTE
This cake is a base of hazelnut meringue topped by a mocha bavarian cream, covered by a thin layer of chocolate genoise and frosted with cocoa whipped cream. Can you say D E L I C I O U S !!! This is a time consuming dessert but so worth it. I love to entertain with this and hear the ohs and ahs. Plan on completing this 2 hours before serving to let the flavors mellow.
Provided by mommyoffour
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 27
Steps:
- MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
- Line it with a layer of plastic wrap large enough to overhang the edges.
- In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
- In another small cup, stir the coffee into the cognac; set aside.
- In a saucepan, scald the remaining 1 cup milk.
- Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
- Gradually beat in the scalded milk.
- Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
- Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
- Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
- When the custard is cool but not set, whip the cream until almost stiff.
- Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
- Carefully pour the bavarian cream into the prepared plastic lined bowl.
- Refrigerate, covered until firm. (This may be made one day ahead.).
- MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
- Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
- Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
- Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
- Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
- Lightly fold the hazelnut mixture into the meringue.
- Spread the meringue onto the 10 inch circle on the baking sheet.
- Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
- Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
- If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
- MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
- Lightly butter a round, flat pan at least 12 inches in diameter.
- Line the bottom of the pan with a circle of waxed paper or parchment.
- Lightly butter and flour the paper and sides of the pan.
- In a small saucepan, melt the butter over low heat.
- Skim off the foam carefully.
- Cool slightly.
- Into a small bowl, sift the flour and cocoa together.
- In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
- Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
- When the ingredients are almost but not quite homogeneous, fold in the melted butter.
- Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
- Remove from the oven and cool briefly in the pan.
- Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
- Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
- Gently peel off the paper and allow the cake to cool.
- ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
- Equally carefully, invert the bavarian creme over the japonaise.
- Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
- Top the bavarian with the genoise, pressing it into a dome shape if necessary.
- MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
- Whip unti quite stiff.
- Spread over the torte, flattening the top slightly.
- TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
- Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
- At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.
Nutrition Facts : Calories 460.7, Fat 32, SaturatedFat 16.8, Cholesterol 194.9, Sodium 117.3, Carbohydrate 40, Fiber 2.7, Sugar 28.8, Protein 8.5
FUDGY MOCHA FROSTING W/PECANS--OR HAZELNUT COFFEE FROSTING!
A quick basic cocoa frosting that isn't overly sweet -- I like it with toasted pecans! Make it mocha by adding instant coffee granules -- or leave out the pecans, and add the coffee granules, hazelnut extract and 1/2 cup hazelnut spread to make a hazelnut coffee frosting! (SEE NOTE) This frosting can be used on Recipe #285364 :) and is a great addition to Recipe #266977 :)
Provided by KerfuffleUponWincle
Categories Dessert
Time 11m
Yield 1 13x9 pan or pound cake
Number Of Ingredients 9
Steps:
- In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
- In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.
- Remove from heat and quickly add confectioners sugar ~ beating well.
- Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
- Quickly spread on cake while frosting is still warm, or thin with 1 tablespoon milk if frosting begins to stiffen too quickly, or for spreading on a layer cake!
- NOTE: Make HAZELNUT COFFEE FROSTING by adding 2 tablespoons instant coffee granules to melted butter/cocoa mixture, hazelnut extract, and substituting 1/2 cup hazelnut spread for the chopped pecans. Thin with 1 tablespoon milk, if necessary for easier spreading!
Nutrition Facts : Calories 4621.1, Fat 240.5, SaturatedFat 110.9, Cholesterol 256.8, Sodium 1082, Carbohydrate 613.9, Fiber 27.1, Sugar 555.5, Protein 30.8
HAZELNUT MOCHA BROWNIES
A mocha brownie frosted with hazelnut spread will please any coffee drinker and chocolate lover you know.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
- In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 90 mg, Sugar 21 g, TransFat 0 g
MOCHA HAZELNUT CAKE
A proper teatime cake - dark and dense and topped with crunchy toasted hazelnuts. It'll keep in a tin for up to 5 days, or you can freeze it
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h25m
Yield Cuts into 12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. To make the cake, break up the chocolate and put in a small bowl with the coffee over a pan of water. Heat gently, stirring a little, until the chocolate has melted and you have a smooth sauce. Set aside.
- Beat together the butter and sugar in a large mixing bowl, using an electric hand whisk or wooden spoon, until the mixture is light and fluffy. Beat in the eggs, a little at a time. Don't worry if the mixture curdles, it won't affect the finished cake. Fold in the chocolate, then the hazelnuts, then sift in the flour and baking powder.
- Pour the mixture into the cake tin and bake for 45-55 mins, until firm to the touch. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
- To make the filling, put the chocolate, butter, coffee and cream in a small pan and heat gently, stirring until dissolved and smooth. Remove from the heat and stir in the icing sugar. Leave to cool, then put in the fridge, stirring occasionally until it is spreadable. This will take 1-2 hrs.
- Slice the cake in two horizontally and put the base on a serving plate. Spread over half of the filling and scatter over half the hazelnuts. Cover with the top of the cake and spread the remaining filling over the top. Scatter the remaining hazelnuts around the top edge of the cake.
Nutrition Facts : Calories 492 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium
More about "hazelnut mocha frosting recipes"
HAZELNUT CAKE WITH MOCHA FROSTING - BAKE OR BREAK
From bakeorbreak.com
Servings 12Estimated Reading Time 3 minsCategory Cakes
- Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms with parchment paper. Butter paper.
- Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy.
MOCHA CAKE WITH HAZELNUT BUTTERCREAM FROSTING - DIZZY …
From dizzybusyandhungry.com
5/5 (6)Total Time 1 hrCategory DessertCalories 730 per serving
- Beat butter until smooth, adding vanilla. Gradually add powdered sugar and Hazelnut Coffee Mate and blending until smooth.
HAZELNUT MOCHA BROWNIES - BAKE OR BREAK
From bakeorbreak.com
MOCHA HAZELNUT AFFOGATO RECIPE - PILLSBURY.COM
From pillsbury.com
MOCHA CREAM FROSTING | RECIPES - HERSHEYLAND
From hersheyland.com
MOCHA HAZELNUT TORTE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
HAZELNUT PIE - MINDYCAKE - MINDY JOHNSON
From mindycake.com
VEGAN HAZELNUT CAKE WITH MOCHA FROSTING • VEGFORSOUL
From vegforsoul.com
HAZELNUT CAKE WITH MOCHA FROSTING - BIGOVEN.COM
From bigoven.com
THE BEST MOCHA WHIPPED CREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
HAZELNUT CAKE WITH MOCHA FROSTING | RECIPE | HAZELNUT CAKE, …
From pinterest.ca
MOCHA-HAZELNUT CREAM CHEESE FROSTING RECIPE | NO CALORIE …
From splenda.ca
HAZELNUT MOCHA CAKE RECIPE – HOMEMADE EATERY
From homemadeeatery.com
WHIPPED HAZELNUT MOCHA - JUST IS A FOUR LETTER WORD
From justisafourletterword.com
THE BEST MOCHA BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
MOCHA CREAM HAZELNUT TORTE - MAKE MINE LEMON
From makeminelemon.com
MOCHA CAPPUCCINO HAZELNUT BISCOFF BROWNIES - LOVE FROM THE OVEN
From lovefromtheoven.com
MOCHA-HAZELNUT CREAM-FILLED CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
HAZELNUT MOCHA AU LAIT RECIPE | STARBUCKS® COFFEE AT …
From athome.starbucks.com
MOCHA HAZELNUT LAYER CAKE (MILK BAR STYLE) - THE PRACTICAL …
From thepracticalkitchen.com
MOCHA BROWNIE BITES WITH HAZELNUT FROSTING! ⋆ SPRINKLE SOME FUN
From sprinklesomefun.com
HAZELNUT MOCHA CUPCAKES WITH COFFEE BUTTERCREAM FROSTING
From mealplannerpro.com
HAZELNUT DACQUOISE WITH SWISS MERINGUE MOCHA BUTTERCREAM
From fae-magazine.com
BEST HAZELNUT MOCHA FRAPPé RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
NUTELLA FROSTING (6 EASY INGREDIENTS) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HAZELNUT MOCHA CHIFFON CAKE | WILTON
From wilton.com
HAZELNUT CAKE WITH MOCHA FROSTING - PINTEREST
From pinterest.com
RICH AND CREAMY HAZELNUT MOCHA FOR COFFEE LOVERS
From bulletproof.com
HAZELNUT-MOCHA BûCHE DE NOëL - HOUSE & HOME
From houseandhome.com
TRIPLE LAYER HAZELNUT MOCHA CHOCOLATE MOUSSE CAKE
From novicehousewife.com
HAZELNUT MASCARPONE FROSTING — NIK SHARMA
From abrowntable.com
HAZELNUT MOCHA DACQUOISE | CAKE FROSTING RECIPE, FROSTING RECIPES, …
From pinterest.ca
HAZELNUT MOCHA CUPCAKES WITH COFFEE BUTTER CREAM FROSTING …
From epicureandc.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love