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.
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컵 계량 / 헤이즐넛 초콜릿 케이크 / Hazelnut Chocolate Mousse Cake Recipe / Ferrero Rocher Cake
안녕하세요.
분 베이크입니다.
오늘은 귀여운 반달 모양의 헤이즐넛 초콜릿 롤 케이크를 만들어 봤어요.
사실, 이 케이크는 롤 케이크와 무스 케이크의 중간 그 어딘가 쯤에 있어요.
평소 롤케이크를 말 때의 긴장감 때문에 망설였던 분들은 실패 없이 만들 수 있을 거 같아요.
제가 좋아하는 헤이즐넛으로 프랄린을 만들었는데요.
이 방법이 더 만들기 쉬웠던 거 같아요.
저번엔 카라멜이 냄비에 금방 굳어서 떼어내게 힘이 들었거든요..
프랄린 [ praline ]이란?
설탕에 졸인 견과류, 또는 견과류·술·버터 등으로 속을 채운 벨기에식 초콜릿을 가리키는 말이에요.
프랑스에서는 아몬드, 헤이즐넛 등 견과류에 캐러멜화한 설탕을 입혀 만든 것을 프랄린이라고 부릅니다.
17세기 프랑스에서 외교관을 지낸 설탕제조업자였던 세자르 드 슈와즐 뒤 플레시 프랄린(César de Choiseul du Plessis-Praslin, 1598-1675) 백작의 요리사가 만들었고, 백작의 이름으로부터 프랄린이라는 명칭이 비롯되었다고 알려져 있습니다.
프랄린은 케이크, 페이스트리, 아이스크림의 재료로 사용되며, 가루를 내어 초콜릿에 넣기도 합니다.
우리가 아주 좋아하는 페레로 로쉐..맛~~
집에서 만들어 봐요.
그리고 마스카포네 다크 초콜릿 무스는 부드럽고 깊은 풍미가 최고였어요.
이 케이크는 정말 에스프레소와 딱 어울리는 케이크랍니다,
안에 들어있는 두 종류의 무스는 아이스크림과도 같아서 살짝 얼려 먹어도 맛이 좋아요~
부드러운 초콜릿과 헤이즐넛의 만남~
그럼 여러분도 같이 만들어 볼까요?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해 볼게요.
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
#ASMR #chocolatecake #hazelnutcake
♥ 데코레이션용 데이지 꽃장식 만들기
● 재료/ Ingredients
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● Ingredients
● 케이크 완성 사이즈 ( 14cm*9cm *5cm , 2개 )
● 초코 스펀지 케이크
( 몰드 29cm *38cm )
달걀 4
설탕 100g (1/2컵 )
꿀 15g ( 2 tsp )
소금 한 꼬집
바닐라 익스트랙 5ml ( 1 tsp )
박력분 90g ( 1/2 컵+ 2 Tbsp )
베이킹 파우더 1/2 tsp
코코아 가루 15g ( 2 Tbsp + 1 tsp )
우유 35g ( 2 Tbsp+ 1 tsp )
무염버터 30g ( 2 Tbsp )
●앙글레이즈 소스
노른자 2
설탕 25g ( 2 Tbsp )
우유 70g ( 1/4 컵+ 2 tsp )
바닐라 3ml
● 카라멜 헤이즐넛 무스
밀크 초콜릿 10g ( 1 Tbsp )
헤이즐넛 프랄린 30g ( 1/4 컵 )
앙글레이즈 소스 50g
가루 젤라틴 2g ( 1/2 tsp )
물 10g ( 2 tsp )
헤비 크림 (50% 휘핑함) 75g ( 3 Tbsp+ 1 tsp )
● 마스카포네 다크 초콜릿 무스
다크 초콜릿 80g ( 1/2 컵 )
마스카포네 45g ( 3 Tbsp + 1/2 Tbsp )
앙글레이즈 소스 70g
가루 젤라틴 3g ( 1tsp )
물 15g ( 1 Tbsp )
헤비 크림 160g ( 1/2 컵 + 3 Tbsp )
● 시럽
물 50g ( 3 Tbsp + 1 tsp )
설탕 35g ( 2 Tbsp + 2 tsp )
네그리타 다크 럼 5ml ( 1 tsp )
저는 “올리커”라는 곳에서 구입해서 사용하고 있는데요.
가끔 제게 리큐어 어디서 구입하는지 질문하시는 분들이 계셔서 링크 남깁니다.
* 올리커 인스타그램:
● 반짝이는 미러 글레이즈
물 50g ( 3 Tbsp + 1 tsp )
설탕 100g ( 1/2컵 )
물엿 100g ( 1/2컵 + 2 tsp )
가당 연유 65g ( 4 Tbsp + 1 tsp )
가루 젤라틴 8g ( 1 Tbsp )
+ 물 40g )
다크 초콜릿 100g ( 1/2 컵 + 2 Tbsp )
* 영상 속에 자세한 내용이 있어요.
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
**BGM--
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INDULGENT Chocolate and Hazelnut Cake! (Hungarian inspired!)
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Hazelnut Cake Recipe | Very Tasty | Lenetti
Thank you for watching, hope you enjoy :) For questions comment below and we will answer as soon as possible. Please support us with Like, Share, and Subscribe for more videos. We will post every week a new recipe. Lots of LOVE!!
Lenetti
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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Thank you so much for all your support and love for this book - we're so incredibly proud of it and cannot wait to see all your bakes from it! Use the hashtag #crumbsanddoiliesbook over on instagram so we can see how you get on!! If you'd like to get your hands on a copy of the book, hit the links below!
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CRUMBS & DOILIES
This week, Jemma is joined by the wonderful Yolanda from @HowToCakeIt There may have been a book swap happening, along with multiple hazelnut themed bakes! Jemma is making this INCREDIBLE hazelnut layer cake from Yolanda's fabulous new book, Layer Up!
Hit the link to grab a copy!
HAZELNUT MERINGUES
4 egg whites
150g caster sugar
65g ground hazelnuts
85g chopped roasted hazelnuts
8 hazelnut creme-filled wafers, chopped
¾ tsp baking powder
CHOCOLATE HAZELNUT
BUTTERCREAM
280g dark chocolate chips
225g nutella
180g caster sugar
4 egg whites
⅛ tsp cream of tartar
450g butter, soft
¼ tsp salt
CHOCOLATE SPONGES
100g cocoa powder
480g just boiled water
330g plain flour
1 tsp salt
1 ½ tsp bicarbonate of soda
2 tsp baking powder
560g caster sugar
230g unsalted butter, soft
4 eggs
SIMPLE SYRUP
240g water
225g caster sugar
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