How To make Choc Hazelnut Mascarpone Torte 2
E ***** Make the caramelized hazelnuts and hazelnut praline: Lightly spray a baking sheet with nonstick cooking spray. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to medium-high and continue to cook without stirring for 4 to 6 minutes until the syrup caramelizes. Immediately remove the pan from the heat. Add the 12 perfect hazelnuts to the caramel and toss to coat. With an oiled fork, remove each hazelnut, letting the excess caramel drip back into the pan, and place them at one end of the prepared baking sheet. Quickly stir the 3/4 cup of hazelnuts into the remaining hot caramel. Pour the hazelnut praline onto the other end of the baking sheet. Cool the praline for 30 minutes until hard. Reserve the individual caramelized hazelnuts for decorating the cake. Coarsely chop the praline. In a food processor fitted with the metal chopping blade, process the praline for 35 to 45 seconds until finely ground. Transfer the praline to a bowl and set aside. Make the framboise syrup: In a small saucepan, combine the water and sugar. Cook over medium heat, stirring constantly with a wooden spoon until the sugar dissolves . Stop stirring; raise the heat to medium-high and bring the syrup to a boil. Remove the pan from the heat and stir in the framboise liqueur and vanilla. Make the mascarpone cream filling: In a 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment, beat together the mascarpone cheese, sugar and framboise liqueur at medium speed until combined, about 1 minute. While continuing to beat the mixture, gradually add the heavy cream; increase the speed to medium-high and beat the mascarpone mixture until soft peaks form and the mixture is spreadable. Cover and refrigerate the cream until ready to use. Assemble the cake: Using a long serrated knife, cut the cake lengthwise into 3 long strips of equal width. Place one cake strip on a wire rack. Using a pastry brush, moisten the top of the chocolate cake strip with some of the framboise syrup. Using an offset metal cake spatula, spread 1/4 cup of the mascarpone cream over the moistened cake strip. Cover the cream-coated strip with a layer of raspberries, placed stem-side-down in even rows over the cake (this will take approximately 2 1/3 cups of raspberries). Scrape l 1/2 cups of the mascarpone cream on top of the raspberries. Using a small offset metal spatula smooth the cream into an even layer, allowing it to settle into the gaps in between the raspberries. Sprinkle 1/4 cup of the ground praline over the cream layer. Place a second cake strip on top of the praline; repeat the preceding layering process and top with the final cake strip. Reserve the remaining ground praline to garnish the sides of the cake. Spread the remaining mascarpone cream in a thin even layer around the sides of the cake, filling in all the gaps. Place the wire rack with the cake on it in the refrigerator for l hour to set. Make the glaze: Place the chocolate in a medium bowl. In a small saucepan, bring the cream and corn syrup to a gentle boil. Pour the hot cream mixture over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Allow the glaze to cool for 5 minutes. Glaze the cake: Remove the cake from the refrigerator and place the wire rack on a baking sheet. Pour the glaze over the cake, covering it completely. While the glaze is still wet, put the remaining ground praline around the sides of the cake. Refrigerate the cake for 5 to 10 minutes, until the glaze is set. Garnish the top of the cake with the caramelized hazelnuts. -----
How To make Choc Hazelnut Mascarpone Torte 2's Videos
Ferrero Rocher Mousse Cake (Nutella Mousse Cake)
Ferrero Rocher Mousse Cake sounds, looks and tastes incredible. Inspired again by the irresistible Ferrero Rocher truffles this mousse cake is made of a chocolate hazelnut sponge cake at the bottom topped with an amazing crunchy hazelnut streusel, covered in a silky smooth Nutella mousse and topped with chocolate glaze.
#ferrerorochermoussecake #moussecake #ferrerorochercake
To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
Chocolate hazelnut sponge cake
2 eggs, separated
1/4 tsp (1g) salt
1/3 cup (70g) sugar
2/3 cup (70g) ground hazelnuts
2 tbsp (16g) unsweetened cocoa powder
Crunchy Hazelnut Streusel
Streusel Dough
1/4 cup (60g) butter, room temperature
1/4 cup (50g) brown sugar
1/2 tsp (2g) salt
1/2 cup (50g) ground hazelnuts
1/2 cup (60g) all-purpose flour
For the crunch
1/2 cup (40g) paillete feuilletine or corn flakes
1/3 cup (100g) Nutella
Nutella Mousse
5.5 oz (150g) semisweet chocolate
1/2 cup (120g) whipping cream
1/2 cup (150g) Nutella
2 tsp (8g) gelatin powder
2 tbsp (30ml) cold water
1 1/2 cup (360g) whipping cream (35% fat), chilled
Chocolate Glaze
4 oz (120g) semisweet chocolate
5 oz (140g) whipping cream
For decoration
Ferrero Rocher truffles
chopped hazelnuts
chocolate shards
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Almond Coconut Cake (Raffaello cake) Recipe
Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Almond Sponge Cake
6 large eggs, room temperature
Pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5g) almond extract
White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp (5g) coconut extract
Assembling and decorating
1 cup (240g) canned coconut milk
unsweetened shredded coconut
Chopped almonds, optional
Raffaello truffles, optional
White chocolate curls, optional
1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper.
2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
4. Gradually add ground almonds and flour and carefully incorporate into the batter.
5. Pour the batter into the prepared pan.
6. Bake for 40-45 minutes until lightly golden.
7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.
14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
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No-Bake Nutella Cheesecake | Best Nutella Chocolate Cheesecake Recipe
No-Bake Nutella Cheesecake | Best Nutella Chocolate Cheesecake Recipe
Hello and welcome!????
Today I will show you how to make a very quick and easy Nutella Cheesecake. Simple and delicious recipe with inexpensive ingredients. Cake without oven, without egg, so easy to prepare in advance. This is easy and foolproof dessert recipe for everyone.
*The video contains subtitles, please turn them on and enjoy????
*Watch the video until the end so you don't miss the details????
SHARE, LIKE and SUBSCRIBE????????❤️
*Mould (Mousse ring) size: Ø15 cm (6 inches)*
*Oreo crust*
12 Oreo cookies
Melted butter 2 tbsp (30 g)
*Nutella Cheesecake*
Cream cheese 230 g (8 oz) (room temperature)
Sugar 2 tbsp (25 g)
Vanilla extract 1 tsp (4 g)
Cocoa powder (unsweetened) 1 tbsp (6 g)
Nutella (chocolate hazelnut spread) 1/2 cup (150 g)
Gelatin 6 g
Heavy cream 1/2 cup (120 ml) (cold temperature)
*Nutella topping*
Nutella (chocolate hazelnut spread) 1/3 cup (100 g)
*Decoration* (optional)
Sugar 2 tsp (8 g)
Cocoa powder (unsweetened) 2 tsp (4 g)
Heavy cream 1/3 cup (80 ml) (cold temperature)
Thanks for watching ????
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No-bake nutella cheesecake, easy nutella cheesecake recipe, best nutella cheesecake, Nutella dessert without an oven
Chocolate Cake with Mascarpone Cream and Hazelnuts
Chocolate cake with mascarpone cream and hazelnut topping:
This cake is moist, delicious, has a rich chocolate flavour and light crumb texture. It comes together in no time at all and yields a small, single layer cake- perfect for those days when you have a homemade chocolate cake craving. I think it actually tastes better the day after it’s baked as the chocolate flavour really develops. This cake is simply delicious on its own with a scoop of ice cream, but today I am making a mascarpone cream and hazelnut topping to make this a little more fancy ???? Enjoy!
Makes one 8-inch cake.
Ingredients
For the cake
1 cup of all-purpose flour
1 cup sugar (I like to use ½ cup white sugar and ½ cup light brown sugar)
½ cup sifted cocoa powder (unsweetened Dutch-processed)
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 extra large egg
¼ cup vegetable oil
1 tsp vanilla
½ cup buttermilk (Greek yogurt or sour cream can also be used)
½ cup of very hot coffee (I use 1 tbsp instant coffee and ½ cup hot water)
For the mascarpone cream topping
½ cup sifted icing sugar
1 cup cold mascarpone cheese
½ cup very cold heavy cream
1 tsp vanilla
1/3 cup of Nutella (or as much as you would like)
¼ cup chopped toasted hazelnuts
Directions
1. Preheat oven to 350°F. Line an 8-inch baking pan with parchment paper and spray sides and bottom.
2. Mix flour, sugar, cocoa powder, baking powder, baking soda and salt in a bowl.
3. Add in egg, buttermilk, oil, and vanilla and mix on low until incorporated, about 1 minute.
4. Gradually add hot coffee in a slow, steady stream and mix until just combined. Use a spatula to clean the sides and bottom of the bowl and to ensure that the mixture is smooth. Do not overmix. The batter will be very thin.
5. Pour batter into prepared pan. Bake for 35-40 minutes, or until a cake tester inserted in the centre of the cake comes out clean. Do not over bake as this will dry out the cake.
6. Cool for 10 minutes in the pan, then remove from pan and continue cooling on a rack until cake is at room temperature.
7. While the cake is baking make the mascarpone cream. Put the mascarpone cheese, heavy cream, icing sugar, and vanilla into a mixing bowl. Using an electric mixer, whip the cream mixture to soft peaks and refrigerate until ready to use.
8. To assemble- spread the Nutella on top the cooled cake, then top with the mascarpone cream and hazelnuts. Store cake in the fridge.
9. Enjoy at room temperature or slightly chilled.
Tips
1. Ensure that egg and buttermilk are at room temperature when mixing the cake.
2. Yogurt or sour cream can also be used in place of the buttermilk. I used vanilla Greek yogurt in the video.
3. Ensure that coffee is very hot and add gradually to the mixture.
4. Don’t worry if the top of the cooled cake sinks a little in the centre- this can sometimes happen and it’s going to get covered with mascarpone cream anyway.
5. Ensure that the heavy cream and mascarpone cheese are cold as this will ensure that its whips well and forms soft peaks.
Kondensmilch mit Nutella verquirlen! Sie werden begeistert sein! Kein Backen und Gelatine!
Kondensmilch mit Nutella verquirlen! Sie werden begeistert sein! Desert in einer Minute. Kein Backen und Gelatine! Heute zeigen wir euch ein schnelles aber leckeres Rezept, dessen Zutaten Kondensmilch und Nutella sind! Was lässt sich daraus zubereiten? Dieses Rezept wird Ihre ganze Familie und Freunde begeistern! Also schau dir das Video bis zum Ende an, um das schnelle, einfache und günstige Rezept für ein leckeres Dessert zu kennen!
Base:
180 g Kekse (savoiardi)
90 g weiche Butter
20 g Nutella
Creme:
500 g Frischkäse oder Mascarpone
140 g Kondensmilch
200 g Nutella
Dekoration:
Nutella 100g
15 ml Pflanzenöl
Schokoladenstücke zur Dekoration
#Gesunde_und_schnell #rezept
ULTIMATE Ferrero Rocher Cake - Rich Chocolate Hazelnut Cake!!
FULL RECIPE HERE:
Do you enjoy the chocolate and hazelnut flavors of the popular Ferrero Rocher candy? You'll love those same flavors in this Ferrero Rocher cake made with hazelnuts, Frangelico, chocolate and Nutella! For this cake, I add pieces of waffle cookies for extra crunch and frost the outside of the cake with a Nutella butter cream! It's a chocolate-lover's dream!
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