Mini Chocolate Hazelnut Cakes Recipes

HAZELNUT, COFFEE & CHOCOLATE CAKES

Steps:

• Preheat the oven to 180°C. Grease and line the bases of 8 mini loaf or muffin tins, depending on what you have.
• Place the hazelnuts on a baking tray in a single layer. Roast in the oven to 5-10 minutes until golden brown and the skins are peeling off - almost looking burnt but not quite (you want to get the full flavour out of them). Leave to cool, then rub together with a clean tea towel to get most of the skins off.
• Place the skinned hazelnuts in a food processor with the instant coffee and blitz until finely ground.
• Add both sugars, the flour, salt, baking powder and cubed cold butter and blitz a couple of times until breadcrumb consistency and there is no longer any visible butter.
• Transfer to a large bowl. Add the yogurt and eggs and mix to thoroughly combine and there are no lumps or yogurt streaks remaining
• Evenly distribute the batter between the lined tins to about 2/3 full. Tap to level off. Place on a baking tray and cook for 25 minutes, rotating the tray half way through to ensure they cook evenly, until a skewer inserted into the centre comes out with just a few crumbs, the cakes bounce back to touch and are starting to pull away from the sides of the moulds. Allow to cool in the tins for 15 or so minutes before removing to a wire rack (don't leave in too long to avoid them sticking to the tins). Leave to cool completely.

CHOCOLATE HAZELNUT CAKE WITH PRALINE CHOCOLATE CRUNCH

Steps:

• Stir sugar and 1/3 cup water in a small saucepan over medium heat until sugar dissolves. Increase to high heat and cook without stirring until light amber in color, about 6 minutes. Stir in hazelnuts, then pour onto a parchment lined sheet tray, separating nuts. Let cool.
• Transfer candied nuts to a food processor. Add vegetable oil and puree until smooth to make praline paste.
• Place both chocolates and 4 Tbsp of praline paste in a medium bowl. Reserve remaining praline paste for mousse. Set bowl over a saucepan of simmering water (bain-marie) and stir until chocolate is melted and the mixture is smooth.
• Remove from heat and stir in salt and cereal. Spread out a thin layer (between 1/8" to 1/4") on a parchment lined sheet tray. Chill until set, about 20-30 minutes.
• Preheat over to 375 degrees F. Line a 17x11x1" sheet pan with a butter parchment paper.
• Sift together flour and cocoa powder twice and set aside.
• Separate 4 eggs, placing yolks in a large bowl and whites in a medium bowl. Beat yolks with 1/2 cup sugar on medium speed in a stand mixer until thick and pale in color. Add the remaining whole eggs, one at a time, blending well between additions.
• In another bowl, beat egg whites with remaining 1/2 cup sugar and corn syrup until slightly thickened and frothy. Add egg whites to yolk mixture and beat to beat.
• Add flour-cocoa mixture and fold to blend. Spread out on prepared baking sheet. Bake for 15 minutes or until toothpick inserted into center of cake comes out clean. Let cool completely and then invert cake a peel off parchment. Brush cake with brandy.
• Bring cream to a boil in a small saucepan. Puree hot cream, ground hazelnuts, and salt in a food processor. Let cool to room temperature.
• With machine running, add butter 1 tablespoon at a time. Puree until smooth. Cover and chill until ready to use. Return to room temperature before use.
• Combine chocolate, praline paste, and butter in a medium bowl.
• Bring 3/4 cup cream to a boil and pour over chocolate mixture. Let stand for 1 minute before stirring. Stir until melted and mixture is smooth.
• Beat remaining cup of chilled cream to soft peaks. Fold whipped cream into slightly cooled chocolate mixture. Cover and chill until ready to use.
• Spread hazelnut ganache over soaked cake and chill in freezer for 15 minutes.
• Spread praline mousse over set ganache and chill in freezer for another 15 minutes until set.
• Cut cake crosswise into thirds. Stack layers on top of each other. Trim edges. Place in refrigerator and chill overnight.
• Let cake stand at room temperature for 15 minutes before serving. Break up praline chocolate crunch into large shards and arrange on top of cake.

MINI CHOCOLATE HAZELNUT CAKES

Steps:

• Preheat oven to 425˚F. Lightly mist two 12-count mini-muffin pans with cooking spray, then dust 1 1/2 tsp cocoa powder over surface. Make simple syrup: In a small saucepan, combine cane juice with 1/3 cup water. Bring to a gentle simmer, until cane juice dissolves and becomes syrupy. Keep on low heat. In a large saucepan on low, combine butter, chocolate chips, hazelnut butter, remaining 2 tsp cocoa powder and 1 tsp water, stirring constantly, until melted. Remove from heat. Slowly stir in 1/2 cup simple syrup and 2 tsp vanilla. Keep syrup on low heat. Let chocolate mixture cool in pan, stirring frequently to keep smooth, about 15 to 20 minutes. Add flour and salt and stir gently just until combined. In a small bowl, lightly whisk 3 eggs; add to chocolate mixture and stir. Pour into prepared mini-muffin pan. Bake 5 to 7 minutes, until sides begin to pull away from pan; center should still be moist. Let cool in tins for 10 minutes. Meanwhile, make meringue: Beat 2 eggs whites, 2 tsp vanilla and 2 tbsp simple syrup with an electric hand mixer on low. Beat until mixture is just holding its shape, about 5 to 10 minutes. Loosen cakes with a knife and turn cakes over onto two medium baking sheets; spoon the meringue over top. (TIP: For extra flair, beat egg whites until stiff peaks form and use a pastry bag to pipe egg whites over top of cakes.) Preheat broiler to high and transfer cakes to oven for 1 to 2 minutes, until meringue is lightly browned.

MINI CHOCOLATE CAPPUCCINO HAZELNUT CHEESECAKES

Steps:

• HEAT oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
• BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
• SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
• REMOVE cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle hazelnut spread over cheesecakes.

CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY

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!

MINI CHOCOLATE CAKE

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
• For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
• Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
• Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
• Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
• For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
• Pour the ganache over the cake, and garnish with the pomegranate arils.

GHIRARDELLI® MINI BITTERSWEET CHOCOLATE CAKES

Steps:

• Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
• In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
• In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
• In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
• Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
• Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
• Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

CHOCOLATE-HAZELNUT MERINGUE LAYER CAKE

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.