HEAVENLY HAZELNUT POUND CAKE
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Blackberries and raspberries, for garnish
- Lightly toast the almonds in a small skillet. Set aside to cool.
- Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.
- In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.
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 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.
CHOCOLATE HAZELNUT ORANGE POUND CAKE
Oh man, I love this cake. I don't even bother to frost it...it is really moist and delicious on its own. The recipe is from the Moosewood Book of Desserts, a book I definitely recommend. The pound cake chapter alone is worth the price of the book.
Provided by Aunt Cookie
Categories Dessert
Time 2h5m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Lightly butter a 10-inch bundt pan and dust it with flour.
- In a large bowl, cream the butter and sugar until fluffy. Thoroughly beat in the eggs, vanilla, and orange peel.
- In a separate bowl, combine the flour and baking powder. Add the flour mixture by thirds, alternating first with the orange juice and then with the milk, and beat well after each addition. Stir in the nuts and chocolate by hand.
- Pour the batter into the prepared pan and bake for 1 1/4 to 1 1/2 hours, until a knife inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes; then turn it out and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 760.3, Fat 46.6, SaturatedFat 24.6, Cholesterol 188.5, Sodium 322.1, Carbohydrate 80.7, Fiber 4.1, Sugar 43.5, Protein 11.3
CHOCOLATE & HAZELNUT CELEBRATION CAKE
This hybrid brownie chocolate cake by John Whaite is a bold party bake. The toffee spikes transform it into a professional-standard dessert
Provided by John Whaite
Categories Dessert
Time 1h55m
Number Of Ingredients 12
Steps:
- First, make the cake. Heat oven to 170C/150C fan/gas 3. Grease and line a 23cm loose bottomed cake tin with baking parchment. Put the chocolate in a heatproof bowl set over a pan of barely simmering water. Allow the chocolate to slowly melt, then set aside to cool a little.
- Meanwhile, blitz the hazelnuts in a food processor until roughly chopped, then add the sugars and blitz again to a fine, sandy consistency. Tip into a mixing bowl and add the 1 whole egg and 5 egg yolks. This will be a very stiff batter, but with a bit of elbow grease, it will combine. When well incorporated, beat in the melted chocolate.
- Put the remaining egg whites in a clean bowl and whisk until they form medium peaks. Scoop a quarter of the egg whites onto the batter and beat it in to incorporate, then gently fold in the rest. Pour the batter into the prepared tin and bake for 35-40 mins. A skewer inserted in the centre should come out reasonably clean, but the best indication that it is done is a smooth top with perhaps a few cracks, and a subtle springiness to the cake when gently prodded. Remove the cake from the oven and allow to cool completely in the tin.
- To make the ganache, put the chocolate in a heatproof bowl. Put the cream and butter in a small saucepan and heat until the butter melts, but don't let it boil. Pour it over the chocolate and leave for 1-2 mins to melt, then stir to form a smooth, glossy ganache. When the cake has cooled, remove from the tin and place it on a cake stand or platter. When the ganache has cooled to a spreadable consistency, spread generously over the entire surface of the cake - as neatly or as messily as desired.
- To make the hazelnut spikes, place a large saucepan over a medium heat to get hot. Add the sugar and continue heating until dissolved. Increase heat and bubble, swirling the pan from time to time, until the caramel turns a gorgeous amber colour - but don't stir as this will cause the caramel to crystallise. Remove the pan from the heat and allow the caramel to cool and thicken to the consistency of golden syrup - if it sets too solid, simply place it over a low heat to melt again.
- Use a cocktail stick or wooden skewer to push into each hazelnut - make sure that you don't push it in where the seam is or the hazelnut will split. Place a sheet of baking parchment on the floor directly underneath your work surface - this will catch any drops of caramel. Dredge the hazelnut through the thickened caramel, coating it very generously indeed. Secure the cocktail stick to the work surface with some sticky tape or wedge under a heavy pan, so that the caramel covered hazelnut hangs over the edge. Allow the caramel to drip, like a stalactite, towards the floor and set hard. Repeat with all the hazelnuts and allow the caramel to set. When hardened, use scissors to gently trim the fine threads of caramel off the more robust, decorative spikes. Arrange the hazelnuts, spikes pointing up, in the centre of the cake.
Nutrition Facts : Calories 704 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 52 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
HAZELNUT BUNDT CAKE
My mother, a wonderful German lady, used to make this cake often, since she knew how much I loved hazelnuts and chocolate together. Now I make it for my family.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and extract. Combine flour and baking powder. Stir in nuts and chocolate chips; add to creamed mixture and stir until well mixed., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
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
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
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.
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