How To make Choc Hazelnut Mascarpone Torte 1
Chocolate butter cake: 2 c Cake flour
3/4 c Unsweetened alkalized;
-cocoa powder 1 1/4 ts Baking soda
1/2 ts Salt
12 tb Unsalted butter; softened
1 c Granulated sugar
3/4 c Packed light brown sugar
2 lg Eggs; at room temperature
1 tb Vanilla extract
1 1/3 c Strongly brewed coffee; at
-room temperature Caramelized hazelnuts and; -hazelnut praline: 1/2 c Granulated sugar
1/4 c Water
12 Perfect hazelnuts; toasted
Framboise syrup: 1/4 c Water
2 tb Granulated sugar
1 tb Framboise liqueur
1 ts Vanilla extract
Mascarpone cream filling: 2 c Mascarpone cheese (italian
--- cream cheese) 3/4 c Granulated sugar
1/4 c Framboise liqueur
1 1/2 c Heavy cream
Assembly: 5 c Fresh raspberries
Chocolate glaze: 8 oz Bittersweet chocolate;
-finely chopped 1 c Heavy cream
1 tb Light corn syrup
Note: Position a rack in the center of the oven and preheat to 350 F. Spread the hazelnuts on a baking sheet and toast for 12 to 15 minutes, or until golden beneath the skins. Wrap the nuts in a clean towel and cool completely. Transfer the cooled hazelnuts to a large sieve and rub them back and forth to remove the loose skins. Make the chocolate butter cake: Position a rack in the center of the oven and preheat to 375 F. Line the bottom of a 17 1/2-by-11 1/2-inch jelly roll pan with parchment or waxed paper. Lightly spray the bottom and sides of the pan with nonstick cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Sift the flour mixture onto a piece of waxed paper and set aside. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium-high speed for 1 minute, until creamy. While continuing to beat the butter, gradually add the granulated and brown sugars, stopping the machine and scraping down the side of the bowl as necessary. Beat the butter/sugar mixture at medium-high speed for 2 minutes, until smooth. Beat in the eggs, one at a time, and the vanilla. Reduce the speed to low and alternately add one-third of the reserved dry ingredients and one-third of the coffee. In two more batches, alternately add the remaining dry ingredients and coffee, scraping down the bowl as necessary. Scrape the batter into the prepared pan and, using a metal cake spatula, smooth the batter evenly into the pan. Bake the cake for 25 to 28 minutes, until the sides just begin to pull away from the pan and the surface springs back when lightly touched. Cool the cake in the pan set on a wire rack for 10
minutes. Invert the cake onto a wire rack; carefully peel off the parchment paper and allow the cake to cool completely. Continued.......... -----
How To make Choc Hazelnut Mascarpone Torte 1's Videos
Giada De Laurentiis' Chocolate Hazelnut Tart | Everyday Italian | Food Network
Giada's rich tart is filled with dark chocolate chips and crushed hazelnuts!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Chocolate-Hazelnut Tart
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
Yield: 4 to 6 servings
Ingredients
1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1 1/2 cups peeled, chopped, and toasted hazelnuts
8 ounces bittersweet chocolate chips (about 1 cup)
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store bought frozen pie crust, defrosted
Directions
Preheat the oven to 325 degrees F.
In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
Cool the tart for at least 30 minutes before serving.
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Giada De Laurentiis' Chocolate Hazelnut Tart | Everyday Italian | Food Network
How to make Nutella Frosting (5 Minute Buttercream Recipe)
Making Nutella Frosting from start to finish. This is simple to make and dangerously addictive, beware!!!. So smooth and fluffy. Very friendly on cupcakes, birthday cakes, pancakes and even just plain white bread.
#nutella
#frosting
#buttercream
Recipe Breakdown
230g Salted Room Temperature Butter
5g Vanilla Essense
225g Nutella
450g Icing Sugar (Sieved)
60g Milk
If you are in need of a quick friendly cupcake recipe to pair this with check out this video
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Music: Corporate Motivational by Audiosome
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Bueno Torte/ Bueno cake/ step by step / chocholate hazelnut cake
Für alle Schokoliebhaber das Richtige!!!
Diese Bueno Torte ist gar nicht kompliziert in der Zubereitung und super lecker!
Für den Teig:
6 Eier
150g Zucker
1 prise Salz
100g Mehl
75g Stärke
1 Teelöffel Backpulver
30g Kakao
75g gemahlene Haselnüsse
40g geschmolzene Butter
Für die Bueno Creme:
ca.100g Buenos
200g Nutella
250g Frischkäse
300g kalte Schlagsahne
1pck. Sahnesteif
Für die Ganache:
300g Sahne
200g Schokolade
schmelzen und kühlen am besten über Nacht im Kühlschrank oder kurz in den Gefrierschrank stellen
Für den Guss:
80g Schlagsahne
60g Zartbitter Schokolade
-----------------------------
The right cake for all chocolate lovers !!!
This Bueno cake is not at all complicated to prepare and super delicious!
For the dough:
6 eggs
150g sugar
1 pinch of salt
100g flour
75g starch
1 teaspoon of baking powder
30g cocoa
75g ground hazelnuts
40g melted butter
For the Bueno Creme:
about 100g Buenos
200g Nutella
250g cream cheese
300g cream
For the ganache:
300g cream
200g chocolate
For the drip:
80g whipped cream
60g dark chocolate
Schokobon-Torte – Extrem lecker! ???? einfaches Rezept mit Mascarpone I Einfach Backen
???? Wer Kinder Schokobons mag, wird diese leckere Torte von uns lieben. Luisa zeigt dir Schritt für Schritt, wie du diese wunderschöne Torte mit Schoko-Nuss Biskuit und Mascarpone-Creme ganz einfach selber backen kannst.
➡️ Die genaue Zubereitung findest du auch hier:
Unsere Zutaten
für den Boden:
6 Eier (Gr. M)
230 g Zucker
1 Prise Salz
150 g Weizenmehl (Type 405)
2 EL Backkakao
70 g gemahlene Haselnüsse
Für die Creme:
100 g Schokoeier
500 g Mascarpone
250 g Sahne
2 EL Zucker
1 EL Vanilleextrakt
Außerdem:
250 g Sahne
350 g Schokoeier
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Chocolate Mousse No Oven no bake No Gelatin Chocolate Mousse 奥利奥巧克力慕斯 无需烘焙 无烤箱
配料
饼干底
奥利奥80g
融化黄油40g
巧克力慕斯
黑巧克力(66%)180g
牛奶140g
淡奶油(38%)280g
巧克力甘纳许
黑巧克力(66%)50g
牛奶巧克力(33.6%)50g
牛奶100g
19cm x 11cm的模具
Ingredients
Biscuit
Oreo 80g
Melted butter 40g
Chocolate mousse
Dark Chocolate (66%) 180g
Milk 140g
Whipping cream (38%) 280g
Chocolate ganache
Dark chocolate (66%) 50g
Milk chocolate (33.6%) 50g
Milk 100g
Mould of 19cm x 11cm
Ingrédients
Biscuit
Oréo 80g
Beurre fondu 40g
Mousse au chocolat
Chocolat noir (66%) 180g
Lait 140g
Crème liquide(38%) 280g
Ganache au chocolat
Chocolat noir (66%) 50g
Chocolat au Lait (33.6%) 50g
Lait 100g
Moule de 19cm x 11cm
Meringue-Amisu - Chocolate Hazelnut Meringue cake combined with Tiramisu flavours!
An incredible way to make a celebration even more special, slabs of Chocolate Hazelnut Meringue are set between Italian Tiramisu flavoured layers of Frangelico coffee whipped ganache and vanilla bean mascarpone cream.
This amazing variation on tiramisu is like tiramisu crossed with pavlova making an epic dessert!
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