CHOCOLATE-ORANGE HAZELNUT BARK
The slight bitterness of orange zest and a sprinkling of salt round out the richness of the chocolate and hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Line a small (9-by-13-inch) baking sheet with aluminum foil; refrigerate. With a vegetable peeler, remove zest from half the orange. With a sharp knife, cut zest into very thin strips, each about an inch long.
- Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted and completely smooth. Mix in half the zest and hazelnuts. Immediately, pour onto prepared baking sheet; with a flexible rubber spatula, spread into an 8-by-10 inch rectangle about 1/4-inch thick. (To help spread chocolate, tip baking sheet up and down.) Sprinkle with remaining zest, nuts, and coarse salt.
- Refrigerate until firm, about 30 minutes. To serve, break into pieces. To store, transfer to an airtight container, and refrigerate, up to 3 days.
MORE THE MERRIER ORANGE, FIG & WALNUT BARS
Orange, fig and walnuts make a bar that's uniquely different and delicious. Think you can eat just one? -Judy Dalton, Danville, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cake mix, preserves, oil and egg; beat on low speed until blended. Stir in walnuts. (Batter will be thick.) Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE-WALNUT BUCHE DE NOEL
This multilayered dessert is much easier to put together than you might imagine. The chocolate bark requires a bit of precision, but then it's simply a matter of tearing it into shards. The tuiles and acorns are optional, but they enhance the log's rustic appearance (and can be made ahead and stored in airtight containers). To mimic the exact design of the tuiles, you will need a leaf stencil, found at crafts stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 twelve-inch log
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside.
- In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff (but not dry) glossy peaks form. Fold egg whites into yolk mixture in 3 equal batches, and add walnut mixture with last batch.
- Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small, sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners' sugar. Peel off parchment paper. Starting at a short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, and let cool completely, about 1 hour.
- Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim ends of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with acorns and leaves, if desired; dust with confectioners' sugar before serving.
CHOCOLATE ORANGE HAZELNUT BARK
This is from the Weekend's FOOD column dealing with Heavenly Hazelnuts dated 10/11/06. Enjoy this bark of Nirvana!
Provided by Charishma_Ramchanda
Categories Oranges
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Using aluminium foil line a 9 by 13 inch baking sheet and refrigerate it.
- Remove zest from half the orange with a vegetable peeler.
- Cut it into thin strips, about an inch long each.
- Put chocolate in a heat proof bowl set over a pan of water that is simmering.
- Mix well until melted and smooth in texture.
- Fold in half the zest and nuts.
- Immediately, now pour this mixture onto the refrigerated sheet.
- Using a rubber spatula, spread mixture into an 8 by 10 inch rectangle about 1/4 inch thick.
- Sprinkle with remaining zest, nuts and salt.
- Refrigerate for 30 minutes or until firm.
- Break into pieces and serve.
- Transfer to an airtight container and store refrigerated for 3 days.
- Enjoy!
Nutrition Facts : Calories 79.3, Fat 6.9, SaturatedFat 0.5, Sodium 36.5, Carbohydrate 4.1, Fiber 1.5, Sugar 2, Protein 1.8
WALNUT-ORANGE CAKE
Provided by Diane Rossen Worthington
Categories Cake Egg Dessert Orange Walnut Winter Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.
- Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl; set aside.
- Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture; then add orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
- Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar atop cake and serve.
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