Indulgent Hazelnut Meringue Tower | Gordon Ramsay
A show stopping dessert. The only real danger with this is the fact that your guests will be desperate for seconds. Delicious.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Chocolate Hazelnut Cake Recipe #Shorts
How to make a Chocolate and Hazelnut cake recipe (actually a Torte)
Doesn't matter if you call them Hazelnuts, Cobnuts, or Filberts... Put them in this chocolate cake recipe and you've got a winner!
Original Full length Video here:
Ingredients:
Cake:
14 ounces (400g) hazelnuts / filberts
Cocoa powder and butter for the cakepan
8.8 ounces (250g) dark chocolate, about 70%
7 ounces (200g) butter, room temp
7 ounces (200g) sugar
5 egg yolks
Pinch of salt
1 Tbsp (15 mL) brandy
Glaze:
½ cup (125 mL) water
3.5 ounces (100g) sugar
1/8 tsp cream of tartar
2.6 ounces (75g) dark chocolate
1 ounces (30g) butter
Method:
Preheat the oven to 400ºF (200ºC)
Put the hazelnuts on a baking tray and roast until browned, about five minutes.
Reduce the oven to 300ºF (150ºC)
Wrap the hazelnuts in a clean tea towel and rub / shake to loosen and remove as much of the papery skin as possible.
Reserve about 30g of the hazelnuts to sprinkle on the cake at the end; pulse the rest in a food processor until finely ground.
Grease the bottom and sides of a 23cm springform cakepan, then dust the insides with cocoa powder.
Line the base with parchment.
Put the chocolate and 1 Tbsp of butter in a heatproof bowl and carefully melt the chocolate in a microwave.
Set aside and allow to cool.
With a mixer; cream together butter and sugar until light and fluffy.
Light and fluffy… light and fluffy… very important.
Add the egg yolks one at a time, beating well after each addition, add the salt with the last yolk.
Fold in the ground hazelnuts, then the chocolate, then the brandy.
Scrape into the cake pan, smooth the top and bake until a cake tester inserted into the middle comes out with just a few moist crumbs on it.
About 60 minutes; don’t open the door too early or the cake will deflate.
Cool a wire rack for 20 minutes before releasing and allowing to cool completely.
Turn the cake on to a plate, and remove the parchment, leave upside down when you glaze.
Make the glaze:
Place the sugar, water and cream of tartar into a small pan over low heat, stirring to dissolve the sugar.
Raise temp to medium high and bring to a boil and boil hard for three minutes.
Should reach 215ºF.
Remove from the heat and cool until it's around 150ºF.
Stir in the chocolate and butter until it's melted, blended and glossy.
Pour over the cake and finish with the reserved nuts.
Serves eight.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers!
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel:
Chocolate Hazelnut Cake / Best Chocolate Cake Recipe
This chocolate hazelnut cake is my easy go-to recipe if a chocolate cake is needed! The flavours are so yummy this is the best chocolate cake recipe I've come accross & for $8.38 it's much cheaper than buying a cake and has the yummy twist of Nutella (or cheap Hazelnut spread)! Recipe is written below.
Feel free to check out my other videos for recipes, budgeting tips, DIY projects, restorations and work we do on our lifestyle block in New Zealand such as beekeeping and chickens etc.
Check out my Facebook Group, Cheaper Ways NZ, at for more tips on doing stuff cheaper!
Please hit like, leave me a comment, share the video and subscribe for more!
Chocolate cake recipe :
1/2 cup cocoa powder
1/2 cup boiling water
185g butter
1.5 cups of sugar
1 teaspoon of vanilla essense
3 eggs
1/2 Cup Hazelnut spread
1.5 cups of self-raising flour
1/5 cup of plain flour
3/4 cup of buttermilk (or greek yoghurt)
Combine cocoa powder and boiling water in a small bowl & sit to cool for 10 minutes.
Beat butter, sugar & vanilla until fluffy, then add eggs one at a time. Add cocoa mixture and nutella.
Bake in the oven at 170oC for 1hr 10mins or until a skewer comes out clean.
For the icing (& this can be doubled for extra yumminess!), combine 100g of melted dark chocolate & 1/2 cup of Nutella.
Chocolate Hazelnut Cake Without Butter | Simple Ferrero Rocher Cake
Let's make the easiest Nutella hazelnut cake filled with luscious hazelnut swiss meringue buttercream, yummy Ferrero rocher chocolates , decadent ganache and crunchy wafers
Ingredients
Chocolate Nutella Cake Layer - Makes a 4 layered 6 cake or 2 layered 8 cake
1 1/2 cup or 225gm All-Purpose Flour
1 cup or 100gm Cocoa Powder - I used Natural Cocoa Powder, for a more rich chocolate flavour use Dutch-processed
2 cups or 400gm Sugar
1 tbsp or 9gm Baking Powder
1/2 tsp or 3gm Baking Soda
1 tsp Salt
3 large Eggs - Room temperature
1 cup Buttermilk*
1/4 cup Butter(melted) + 1/2 cup Oil OR 3/4 cup Oil
1.5 tsp Vanilla Essence
1/2 cup or 100gm of any Chocolate Hazelnut Spread
1/2 cup coffee OR 1/2 cup water mixed with 3/4 tsp instant coffee
Filling & Decoration :
1 Batch Swiss Meringue Butter Cream :
1 cup Nutella
Chocolate Ganache
Ferrero Rocher
Biscotti or Wafers - optional
Roasted whole hazelnuts - optional
Moist Nutella Chocolate Cake Recipe
This is the best moist chocolate cake with an amazing Nutella frosting. The hazelnut chocolate buttercream is not overly sweet and has a great texture. Make sure to read my full recipe for all the tips on how to achieve a pipeable buttercream consistency!
ALWAYS IN MY KITCHEN (affiliate):
►Cheesecake pan:
►Spring form pan:
►Silicone pan for the waterbath:
►Hand mixer:
►Food processor:
►Mixing bowl:
All my baking gear that I personally use and trust: (affiliate)
Want to see more stunning cake recipes?
Full recipe:
SUBSCRIBE HERE :
Mail: luisitabakes@gmail.com
Connect with us:
Instagram:
Facebook:
TikTok:
#nutellacake #chocolatecake
The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
-----------
Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies