How To make Chocolate Hazelnut Torte
200 grams butter
(2 sticks minus 1
1/2 Tbl )
125 grams flour :
(4 1/2 oz)
125 grams ground hazelnuts
200 grams sugar (7 oz)
4 eggs
3 teaspoons cacao
100 grams chocolate :
(4 oz) chopped*
1 teaspoon vanilla extract
3 teaspoons rum
3 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 can sour cherries**
* You will have chop the chocolate by hand. Do not reduce the chocolate to a floury consistency. The size should be that of small peas. You want to have small pieces of chocolate in your cake after it baked. You can use chocolate morsels instead. But the quality of the cake improves if you use a good quality chocolate and not the regular chocolate morsels. Match the quality of your chocolate with the quality of your cacao. ** I think cherries preserved in light sirup are best, but you can use whatever you can find. Sour cherries give a much more intense flavour than sweet cherries. You want about 300 g of cherries, but if you have a bit more or less it does not really matter. The only thing is, the cherries are largely responsible for the nice moisture of the cake. Cream butter with the sugar. Add eggs, one by one. Add the vanilla. Mix flour, hazelnuts, baking powder and add. Add rum, cinamon and cacao. (Hints for adding the cacao: If you use a machine, just add it here. If you do the cake by hand, you might want to reserve a bit of the sugar and mix it with the cacao to reduce the amount of lumps you have. Or mix the cacao with the other dry ingredients.) Fold in the chocolate. Carefully fold in the drained cherries. Put dough in well buttered form. You might consider dusting the form with whatever you use for this. I use a 26 cm (10 in) springform with the insert that makes a hole in the middle
of the cake. This makes a nicely sized if a bit flat cake. If you want to use the flat insert, 1 1/2 times the recipe should be about right. Bake in preheated oven at 350 F for 50 to 65 minutes. Do not overbake, one of the nice features of this cake is its moisture. Test with a wooden stick or a clean knife for doneness. If it comes out clean after you put it in the center of cake, the cake is done. But do not be deceived by the moisture of the cherries or the melted chocolate, so try two or three different spots, cleaning the knife or wooden stick after each use. I do not know why, but the baking time of this cake can vary considerably from oven to oven, and it also will depend on what form and overall quantity you use. Possible substitutions: Use walnuts instead of hazelnuts. Decorate cake with confectioner's sugar, or a chocolate glaze, and/ or whole nuts.
How To make Chocolate Hazelnut Torte's Videos
Flourless Chocolate Hazelnut Cake
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INGREDIENTS:
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CHOCOLATE HAZELNUT CAKE | Fudgy Chocolate praline cake | Food with Chetna
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
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Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hazelnut Cake Recipe | Very Tasty | Lenetti
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INGREDIENTS
150g Hazelnut
5 Eggs
Only The White
1.5 TBSP Flour
100g Sugar
Sunflower Oil
80g Instant Vanilla Pudding
150ml Milk
250ml Cream 32%+
2 TBSP Dulce De Leche
Team:
Producer: Kelner Elena
Director: Arnoldov Andrey
Editor: Kelner Yuri
Music: BoogieBounce - Drew Banga
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Caramel hazelnut(Hazelnut Praline) chocolate mousse cake 焦糖榛子巧克力慕斯蛋糕
Ingredients
Hazelnut praline paste
Hazelnut 200g
160℃(320℉) for 8 minutes
Sugar 210g
Water 60g
Hazelnut cocoa cake
Baking sheet of 32 cm x 27 cm
6 egg yolks
Sugar 30g
Hazelnut praline paste 60g
Cake flour 50g
Cocoa powder 20g
3 egg whites
Sugar 60g
180°C (356°F) for 12 minutes
Hazelnut chocolate mousse
Milk chocolate 50g
Liquid cream 100g
Gelatin 7.5g
Hazelnut praline paste 90g
Liquid cream 200g
Hazelnut chocolate ganache
Hazelnut praline paste 80g
Dark chocolate 80g
Liquid cream 80g
Gold leaf
Chocolate
配料
焦糖榛子酱(榛子普拉琳酱)
榛子200g
160℃(320℉)烤8分钟
糖210g
水60g
榛子可可蛋糕
32cm x 27cm的烤盘
6个蛋黄
糖 30g
焦糖榛子酱60g
低筋面粉50g
可可粉20g
3个蛋清
糖60g
180℃(356℉)烤12分钟
榛子巧克力慕斯
牛奶巧克力50g
液体奶油100g
吉利丁7.5g
焦糖榛子酱 90g
液体奶油200g
榛子巧克力甘纳许
焦糖榛子酱 80g
黑巧克力80g
液体奶油80g
金箔
巧克力
Ingrédients
Pâte de praliné noisettes
Noisette 200g
160 ℃ (320 ℉) pandeant 8 minutes
Sucre 210g
Eau 60g
Gâteau aux noisettes et au cacao
Plaque de cuisson de 32cm x 27cm
6 jaunes d'oeuf
Sucre 30g
Pâte de pralinée noisette 60g
Farine T45 50g
Poudre de cacao 20g
3 blancs d'oeufs
Sucre 60g
180°C (356°F) pendant 12 minutes
Mousse au chocolat aux noisettes
Chocolat au lait 50g
Crème liquide 100g
Gélatine 7.5g
Pâte de pralinée noisette 90g
Crème liquide 200g
Ganache au chocolat aux noisettes
Pâte de pralinée noisette 80g
Chocolat noir 80g
Crème liquide 80g
Feuille d'or
Chocolat
How to make Chocolate Hazelnut Torte - Шоколадный торт с орехами
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This Chocolate Hazelnut Torte combines the flavors of hazelnut and chocolate and has a soft, moist, almost pudding like texture. This torte is a classically dense, rich dessert. The darker the chocolate you use, the more intense it will be; I prefer 70% chocolate, though you could use 60% if you like. Excellent when served alone but if you want even more flavor, add some vanilla ice cream and berries. Hazelnuts and chocolate are wonderful together and are enjoyed around the world. Testament to their popularity is the fact that Nutella is enjoyed everywhere in the world a lot. Now, this is the perfect cake for a celebration or dinner party as it can be made several days in advance. In fact, it is better after a day or two when the flavors have had time to soften. This will definitely become a favorite. This cake serves 16 people.
Chocolate Hazelnut Torte Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Hazelnut Torte.
This Chocolate Hazelnut Torte is a European style cake. It is rustic looking, with its thin top crust which is cracked and broken and sunken in the middle. Yet inside the texture of this cake is dense, yet wonderfully soft and moist. It's buttery rich with the flavors of chocolate and hazelnuts. It really doesn't need a frosting, and oftentimes I like to serve it with a dollop of whipped cream or crème fraiche.
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