HAZELNUT CAKE SQUARES
When one of my daughters is asked to bring a dish to a church function, a birthday party or any special occasion, they ask me for this recipe. It is so easy to prepare because it starts with a cake mix. It doesn't need icing, so it is great for bake sales, too. -Brenda Melancon, McComb, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, water, Nutella and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, hazelnuts and, if desired, toffee bits. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Cool completely in pan on a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
HAZELNUT LAYER CAKE WITH ESPRESSO BUTTERCREAM, CHOCOLATE FRANGELICO GANACHE AND TOASTED AND GILDED HAZELNUTS
Provided by Food Network
Categories dessert
Time 11h
Yield 1 (6-layer) sheet cake (96 pieces)
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
- In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps. Set aside.
- In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs. Set aside.
- In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form. Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
- Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets. Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes. Remove from the oven and cool completely.
- To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan. Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top. Place another layer of the cake on top and soak with the simple syrup. Spread a layer of buttercream and then a layer of ganache. Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top. Chill the cake completely to set. When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish. Return to the refrigerator again to set the top. Spread the remaining ganache over the top to make a smooth finished coat. Trim any excess ganache from the sides of the cake. Press the toasted and chopped hazelnuts onto the sides of the cake. Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts.
- Combine all of the ingredients and bring to a boil. Cook until the sugar is dissolved and the alcohol has evaporated. Cool completely.
- Pour sugar and just enough water to moisten it in a large heavy bottomed pot. Bring sugar to a boil, stirring constantly. Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water. Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer. When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks. While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar. Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes. When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter. The butter may separate and become watery, but continue to whip on high until the water is re-incorporated. It is very important that the egg white meringue is completely cool so as not to melt the butter. When all the butter has been added, continue to beat until the buttercream is smooth and creamy. Reduce the mixer speed to low and add the coffee and vanilla extracts.
- Place chocolate pieces in a large bowl. Bring the heavy cream and Frangelico to a boil and pour over the chocolate. Let stand 3 to 5 minutes and then whisk together until smooth and all of the chocolate is melted. Allow the ganache to cool to room temperature so it reaches a spreadable consistency.
- Lightly spray the hazelnuts with nonstick cooking spray and wipe off any excess. Place a single nut on the gold leaf and gently brush the gold onto the nut. Set aside to garnish the finished cake.
TOASTED-HAZELNUT CAKE
A wonderful cake that surprises many that it can actually be a Passover dessert. Cake keeps, covered and chilled, 1 day. Bring to room temperature before serving. Gourmet. April, 2000.
Provided by NcMysteryShopper
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and grease a 9-inch springform pan.
- Rub hot toasted nuts in a kitchen towel to remove some of skins, then cool completely.
- Make cake: Pulse nuts, cake meal, and 1/4 cup sugar in a food processor until nuts are very finely chopped, being careful not to process to a paste. 3Beat yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in zest.
- Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
- In 3 batches, alternately fold nut mixture and whites into yolk mixture.
- Spoon batter into pan and smooth top.
- Bake cake in middle of oven until golden and a tester comes out clean, about 35 minutes. Cool in pan on a rack 3 minutes, then loosen edge with a knife and remove side of pan. Cool completely. (Cake will sink slightly in center.).
- Glaze:Cook all ingredients in a small heavy saucepan over low heat, whisking until smooth. Cool 5 minutes and then pour warm glaze over cake.
- Glaze cake: Invert cake onto a rack set over a shallow baking pan. Carefully loosen bottom of pan and remove. Pour warm glaze over cake, allowing it to drip down sides, and spread to coat evenly. Chill until glaze is set, about 5 minutes.
Nutrition Facts : Calories 418.2, Fat 27.7, SaturatedFat 6.2, Cholesterol 105.8, Sodium 111.4, Carbohydrate 40.9, Fiber 4.3, Sugar 31.6, Protein 8.7
CANDIED HAZELNUTS FOR DARKEST CHOCOLATE CREPE CAKE
Make these candied hazelnuts for our Darkest Chocolate Crepe Cake.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 9
Number Of Ingredients 2
Steps:
- Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
- Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
- Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.
TOASTED HAZELNUTS
I love hazelnuts and I didn't see a recipe for how to toast them then remove the skins so here you go!!!!
Provided by Ina Pickle
Categories Lunch/Snacks
Time 13m
Yield 1 cup nuts, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Spread the nuts out on a metal baking pan or a large sheet pan with ridges.
- Bake for 10-12 minutes or until they are very hot and fragrant.
- Carefully dump nuts into a dish towel which you've spread across the counter - a ridged dish towel or one with some sort of embroidery works well because it provides more friction.
- Bring the ends of the dish towel up around the still-hot hazelnuts and wrap them up like a present.
- Using your hands, rub them between the towel and the work surface so that the friction created by the rubbing loosens the skin.
- Discard the skins and enjoy the toasted hazelnuts whole or crush them for your favorite recipe.
Nutrition Facts : Calories 211.9, Fat 20.5, SaturatedFat 1.5, Sodium 72.7, Carbohydrate 5.6, Fiber 3.3, Sugar 1.5, Protein 5
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