CHOCOLATE-HAZELNUT FILLED POUND CAKE RECIPE - (4.6/5)
Provided by cecelia26_
Number Of Ingredients 4
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.
HAZELNUT POUND CAKE LOAF
Serve this pound cake topped with hazelnuts. Perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Generously grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat butter and both sugars with electric mixer on medium speed about 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture to sugar mixture alternately with milk, beating just until smooth. Beat in extract. Pour into pan.
- Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 30 minutes of baking. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave hazelnut spread uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over cake; sprinkle with hazelnuts.
Nutrition Facts : Calories 420, Carbohydrate 51 g, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 256 mg
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.
ANGEL FOOD CAKE WITH CHOCOLATE HAZELNUT FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Pour the heavy cream into in to a small saucepan set over medium-high heat. Heat until small bubbles start to form around the edge of the pan. Place the chocolate chips, hazelnut spread, espresso and salt in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute to soften. Starting in the center of the bowl, whisk the chocolate mixture in small circles until smooth and combined. Cool to room temperature.
- Cover with plastic wrap and refrigerate for 2 hours.
- Using an electric hand mixer on medium speed, beat the chocolate mixture until light, slightly thickened and spreadable, 5 minutes.
- Place the bottom half of the cake on a cake plate. Spread one-quarter of the frosting on top of the cake, leaving a 1/4-inch edge. Place the top half of the cake on the frosting, smooth-side up and gently press down to seal the cake halves. Use a rubber spatula to spoon the rest of the frosting on top of the cake. Using a small offset spatula, push the extra frosting over the sides and the top. Smooth the sides until completely covered. Smooth the top of the cake or make a decorative pattern. Store the cake in the refrigerator until ready to serve. Bring the cake to room temperature for 15 minutes before serving. Garnish with colorful edible flowers to serve.
CHOCOLATE HAZELNUT POUND CAKE WITH SHINY CHOCOLATE GLAZE
Make and share this Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze recipe from Food.com.
Provided by greysangel
Categories Dessert
Time 1h30m
Yield 16-20 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 505.4, Fat 36.6, SaturatedFat 17.8, Cholesterol 136.3, Sodium 84.4, Carbohydrate 47.2, Fiber 6.1, Sugar 27.9, Protein 9.6
CHOCOLATE HAZELNUT POUND CAKE
Just saw this recipe demoed on our local news station in East Tennessee. No nuts! Just uses Nutella. Super easy!
Provided by Tana DiRaimo @tdiraimo
Categories Cakes
Number Of Ingredients 9
Steps:
- Mix sugar and butter till creamy. In a separate bowl mix the flour, cocoa, baking soda and salt. Add the eggs to the sugar and butter. Mix well. Add the flour mixture and mix well. Stir in the vanilla. Layer 1/3 of the batter into a greased Bundt pan. Spread 1/2 jar of the Nutella, pour 1/3 of the batter. Spread remaining Nutella; Top with remaining batter. Bake in a 350 degree oven for 1 hour and 25 minutes.
- NUTELLA--USE 8 - 10 ounce jar.
CHOCOLATE HAZELNUT POUND CAKE
This is a cake recipe I got from a friend in Germany. It is pretty much a chocolate hazelnut pound cake. The cake is not dry and everybody loved it so far. I could imagine that you can substitue the hazelnuts with pecans but I never tried that.
Provided by isabellaclaussen
Categories Dessert
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- preaheat oven to 350 degrees fahrenheit.
- grease pan and put breadcrumbs (instead of flour) in it.
- Mix butter, sugar and vanilla in bowl.
- add eggs one at a time.
- mix flour and baking powder and add slowly to mixture.
- add nuts and chocolate.
- bake for around 70 minutes.
Nutrition Facts : Calories 359.4, Fat 25, SaturatedFat 9.1, Cholesterol 103, Sodium 159.3, Carbohydrate 29.4, Fiber 2.2, Sugar 14.3, Protein 6.6
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.
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CHOCOLATE HAZELNUT CAKE RECIPE - AN EDIBLE MOSAIC™
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Reviews 7Servings 16Cuisine AmericanCategory Dessert
- Preheat oven to 350F. Generously grease a 9-inch springform pan with butter line the bottom with a round piece of parchment paper; set aside.
- Add the hazelnut meal, cocoa powder, sea salt, cream of tartar, and 1/2 box Bahlsen Waffeletten cookies to a food processor and pulse until the cookies are completely crumbled; set aside.
- Melt the chocolate and butter together in a microwave or double boiler. Stir in the pear butter, vanilla extract, and hazelnut extract. Mix in the hazelnut meal mixture.
- Use a handheld electric mixer to beat the eggs and brown sugar together in a large bowl until they’re pale golden, light and fluffy, and nearly doubled in volume, about 10 minutes.
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