BELGIAN CHOCOLATE BIRTHDAY CAKE
This luscious chocolate-hazelnut cake is coated with a ganache made from chocolate and cream. It's topped with a mountain of bittersweet chocolate curls, and surrounded by crunchy praline hazelnuts coated in tempered chocolate and rolled in cocoa powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Place nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen skins. Butter a 9-by-3-inch springform pan well; coat with cocoa, tapping out any excess.
- In a food processor, grind nuts with granulated sugar until fine but not pasty; transfer to a large bowl; stir in the flour, baking soda, and salt.
- In a heat-proof bowl, whisk together cocoa and boiling water until smooth. (Mixture will thicken as it cools.)
- In the bowl of an electric mixer, cream butter and brown sugar on high until lightened and fluffy, 3 to 4 minutes. Beat in eggs one at a time until well blended.
- Stir buttermilk and vanilla into cocoa mixture. Mixing on low, add half of dry ingredients to creamed mixture; when blended, pour in the cocoa mixture, and add remaining dry mixture, mixing just until incorporated. Scrape batter into prepared pan, smooth top. Bake 1 hour to 1 hour and 10 minutes, until a tester inserted in the center comes out clean. Let cool in pan for 10 minutes; remove from pan and cool completely. Place cooled cake on a 9-inch cardboard round.
- Place half the ganache in a bowl; place in a larger bowl of ice water; whip with a balloon whisk until lighter in color and spreadable, removing bowl from ice bath and returning it as necessary.
- Spread the whipped ganache smoothly on top and sides of cooled cake, and chill the cake. Gently stir remaining ganache every 5 minutes until thickened and cool.
- Place cake (still on cardboard round) on a wire rack over a sheet of waxed or parchment paper. Working with a small ladle, pour ganache over top of cake, moving the ladle in a circular fashion while in contact with the cake, letting the ganache run down sides. Scrape up excess and reserve for another use. Let cake stand at room temperature until set. Garnish with nuts and chocolate curls.
BELGIAN CHOCOLATE CAKE RECIPE - (3.5/5)
Provided by tmchambers
Number Of Ingredients 21
Steps:
- Cake: 1. Preheat oven to 350 degrees. Spread nuts in a single layer on a rimmed baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen skins. Butter a 9 by 3 inch springform pan; dust with cocoa, and tap out any excess. 2. In the bowl of a food processor, grind nuts with granulated sugar until fine but not pasty. Transfer to a large bowl; stir in the flour, baking soda, and salt. 3. IN a medium heat-proof bowl. Whisk together cocoa and boiling water until smooth. (Mixture will thicken as it cools) 4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on high speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, until well blended. 5. Stir buttermilk and vanilla into cocoa mixture. Mixing on low, add half the flour mixture to butter mixture until well blended; pour in cocoa mixture, and add remaining flour mixture, mixing just until incorporated. Scrape batter into prepared pan; smooth top. Bake 60 to 70 minutes, or until a cake tester inserted in the center comes out clean. Remove from oven; let cool in pan for 10 minutes. Remove from pan, and cool completely. Place cooled cake on a 9-inch cardboard round. 6. Place half the ganache in a bowl set in an ice bath; whip with a balloon whisk until pale and spreadable; removing bowl from ice bath and returning it as needed. 7. Spread the whipped ganache smoothly on top and sides of cake; chill the cake in the refrigerator. Gently stir remaining ganache every 5 minutes until thickened and cool but still pourable. 8. Place cake (still on cardboard round) on a wire rack over a rimmed baking sheet lined with waxed or parchment paper. Using a small ladle, pour ganache over top of cake, moving the ladle in a circular fashion and letting the ganache run down the sides. Scrape up excess, if desired, and reserve for another use. Let cake stand at room temperature until set. Garnish with candied nuts and chocolate curls. Ganache Glaze: Place chocolate in a large heat-proof bowl Bring cream in a small saucepan to a boil over medium-high heat; pour over chopped chocolate. Let stand 10 minute. Use a rubber spatula to gently stir chocolate and cream until well combined. Let stand at room temperature, stirring occasionally, until cooled and just thickened, 30 to 60 minutes, depending on the temperature of the room. Candied Hazelnuts and Chocolate Curls: 1. Preheat over to 350 degrees. Spread nuts in a single layer on a rimmed baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen the skins. Bring sugar and the water to a boil in a medium-sized skillet. Stir with a fork over medium-high heat until dissolved; let boil 3 minutes more without stirring. Add nuts. Transfer to a parchment-lined baking sheet. Let cool. 2. Once nuts are cool, place half the bittersweet chocolate in a large heat-proof bowl. Set over a pan of simmering water, stir until chocolate is melted and hot. Add remaining chocolate to bowl; remove bowl from pan of water and let stand about 5 minutes. Stir until smooth. 3. Pour half the chocolate onto an inverted baking sheet; spread with bench scraper until 1/8 inch thick or slightly thinner (chocolate should be opaque on surface). Let stand until just tacky. Holding scraper at a 45-degree angle, scrape chocolate off surface, forming curls. 4. While curls set, add candied nuts to remaining chocolate in bowl, and stir until coated. Spread nuts on a parchment-lined baking sheet, and let stand until set. Sift cocoa powder on top of dried nuts, and toss to coat.
MELTING BELGIAN CHOCOLATE CAKE
Make and share this Melting Belgian Chocolate Cake recipe from Food.com.
Provided by kyle martin
Categories Dessert
Time 23m
Yield 6 small cakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees.
- Butter 6 (6 oz) custard cups.
- Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
- Set cups on baking sheet.
- In microwave safe bowl, combine chocolate and butter.
- Microwave on medium 1-3 minutes or until almost melted.
- Stir until smooth.
- With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
- Stir in chocolate mixture.
- Stir in flour until thoroughly blended.
- Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
- In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
- When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
- Place on wire rack; cover loosely with foil.
- Let stand 4 minutes.
- With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
- Serve immediately; pass whipped cream separately.
- Store in refrigerator.
Nutrition Facts : Calories 489.8, Fat 38.6, SaturatedFat 22.9, Cholesterol 301.9, Sodium 53.6, Carbohydrate 30.4, Fiber 0.3, Sugar 21.2, Protein 6.3
More about "belgian chocolate cake recipe 355"
BELGIAN DARK CHOCOLATE FUDGE CAKE | DESSERTS | NUESKE'S
Web Super-moist, dense cake layers are loaded with premium imported cocoa and Belgian dark chocolate. Let that sink in. And if you want proof of this cake’s density, it weighs a full 5 1⁄4 pounds! And wait ‘til you see the …
From nueskes.com
From nueskes.com
QUEEN ELIZABETH'S BELGIAN CHOCOLATE CAKE - 31 DAILY
Web Sep 9, 2022 Total Time: 40 minutes Yield: 16 servings 1 x Print Recipe Save Recipe Queen Elizabeth II, known for her love of chocolate, had a special Bohemian Chocolate Cake, a sumptuous chocolate sponge …
From 31daily.com
From 31daily.com
BELGIAN CHOCOLATE CAKE RECIPE - THE TELEGRAPH
Web Apr 21, 2016 METHOD. Break the chocolate into pieces and melt slowly in a heat-proof bowl set over a pan of just‑simmering water, making sure the base of the bowl doesn’t touch the water. Once melted, set ...
From telegraph.co.uk
From telegraph.co.uk
GLUTEN FREE BELGIAN CHOCOLATE CAKE
Web Click here for the best dessert recipe. Serves 10 people. Chilling Time 30 min. Cooking Time 55 min. Total Time Under 2 Hours. Read Next No-Bake Oreo Cookies Copycat.
From thebestdessertrecipes.com
From thebestdessertrecipes.com
LAYERED CHOCOLATE CAKE RECIPE AT HOME | 5 SIMPLE …
Web Jul 31, 2015 STEP 5: BUILD YOUR CHOCOLATE CAKE. Place one layer bottom side up on a cake plate. Spread two big spoonfuls of the frosting on the layer with a palette knife. Place the second layer bottom side up on …
From belgiansmaak.com
From belgiansmaak.com
FLOURLESS BELGIAN CHOCOLATE CAKE • THE VIEW FROM GREAT …
Web Jan 24, 2018 1 hr 35 mins 390 reviews This Flourless Belgian Chocolate Cake is a chocolate lover's dream ~ this easy chocolate cake makes an elegant base for any …
From theviewfromgreatisland.com
3.7/5 (390)Calories 475 per servingCategory Dessert
From theviewfromgreatisland.com
3.7/5 (390)Calories 475 per servingCategory Dessert
- Pre-heat the oven to 325F Lightly butter a 10 inch spring-form or tart pan with removable bottom.
- Put the butter and then the chocolate in a microwave safe bowl. Microwave for 1 minute, then stir. Microwave for another 30 seconds, and stir again. If it's not completely melted, put it back in for another 15 seconds, and stir until the chocolate completely melts.
- Add the sugar, extract, and flour to the chocolate, then the eggs, and whisk really well to completely break up the eggs. Cover and set aside at room temperature for 30 minutes. The mixture will thicken as it sits.
- Pour into the buttered pan and smooth out the batter evenly. Bake for about 50-60 minutes, until firm on top and cracks form across the surface. Cool on a rack, then remove the outer ring.
BELGIAN CHOCOLATE BIRTHDAY CAKE RECIPE | EPICURIOUS
BELGIAN LEMON TEA CAKE | TASTY KITCHEN: A HAPPY RECIPE …
Web Sep 15, 2019 Brush a 17cm shallow round tin with melted butter and line the base of the tin with baking paper. Sift self-raising flour into a bowl. Add sugar and stir well to combine. …
From tastykitchen.com
From tastykitchen.com
BELGIAN DARK CHOCOLATE TRUFFLE CAKE | CHOCOLATE TRUFFLE PASTRY
Web Belgian Dark Chocolate Truffle Cake Recipe, Chocolate Truffle Pastry, How to Make Chocolate Pasty, How To Make Chocolate Cake With Chocolate Ganache Frosting...
From youtube.com
From youtube.com
BELGIAN BROWNIE CAKELETS – SMITTEN KITCHEN
Web Feb 11, 2016 Heat oven to 325°F (165°C). Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers. Spoon batter halfway into each cup and bake for 25 …
From smittenkitchen.com
From smittenkitchen.com
GLUTEN-FREE BELGIAN STYLE CHOCOLATE CAKE | HEALTHY-ISH & HAPPY
Web Pre-heat the oven to 325F/ 160C Lightly butter a 10 inch spring-form or tart pan with removable bottom. In a double boiler melt together the butter or ghee and chocolate on …
From healthyishandhappy.com
From healthyishandhappy.com
BELGIAN CHOCOLATE CAKE RECIPE 355
Web Steps: Preheat oven to 350 degrees. Place nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen skins.
From tfrecipes.com
From tfrecipes.com
THE BEST DESSERTS IN BELGIUM – WITH RECIPES | EXPATICA
Web Dec 22, 2022 1. Mattentaart Make your own mattentaart 2. Belgian waffles Make your own Belgian waffles 3. La dame blanche Make your own dame blanche 4. Rum omelets …
From expatica.com
From expatica.com
CHOCOLATE BIRTHDAY LAYER CAKE RECIPE - SERIOUS EATS
Web Jan 7, 2023 Directions. To Make the Cake: Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line bottoms of two 9-inch cake pans with parchment …
From seriouseats.com
From seriouseats.com
BELGIAN CHOCOLATE MASTERPIECE – RECIPES FOR CLUB + RESORT CHEF
Web Jan 25, 2021 Mix in the eggs. Mix in the melted chocolate mixture. Pour into a silicone baking mat-lined sheetpan and spread evenly. Bake at 325°F convection oven for …
From recipes.clubandresortchef.com
From recipes.clubandresortchef.com
BELGIAN CHOCOLATE CAKE RECIPE - DOINDUBAI
Web Jun 30, 2014 DoinDubai’s top tips for Easy Belgian chocolate cake * To add a pinch of baking powder to your 50 g of flour and then blend in. * Buy the small packets of butter …
From doindubai.com
From doindubai.com
BELGIAN CHOCOLATE CAKE | RECIPES | CREATE WITH NESTLE
Web Sift flour, baking soda, baking powder and salt in a separate bowl. (2mins) Step 3. Whisk egg and sugar until light and fluffy. Fold into chocolate mixture until well mixed. Add oil, …
From createwithnestle.ph
From createwithnestle.ph
BELGIAN CAKE | TASTEMADE
Web 8 ounces chopped Belgian chocolate; 2 eggs; 2 egg yolks; Toppings. 1 cup chocolate sauce; 1/2 cup powdered sugar; Whipped cream; Steps. Preheat oven to 390 degrees. …
From tastemade.com
From tastemade.com
HOW TO MAKE BELGIUM CHOCOLATE CAKE - YOUTUBE
Web How to make Belgium chocolate cake - YouTube Cake recipeGroup 1all purpose flour 200gsugar 250gwater 100gcorn oil 240gbaking powder 2gbaking soda 2gcocoa powder …
From youtube.com
From youtube.com
BELGIAN CHOCOLATE CAKE RECIPE - HUNGRYFOREVER.NET
Web Jan 10, 2017 30 minutes Cook Time 60 minutes Servings people Ingredients 100 g Belgian milk chocolate 225 g A little unsalted butter to grease self-raising flour 1 tsp …
From hungryforever.net
From hungryforever.net
You'll also love