CHOCOLATE COFFEE
A rich whipped chocolate mixture from our Test Kitchen is used to flavor coffee and to make hot chocolate. Set out a small serving bowl, spoon some of the mixture into mugs and add hot coffee or milk.
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.
Nutrition Facts : Calories 362 calories, Fat 30g fat (18g saturated fat), Cholesterol 109mg cholesterol, Sodium 83mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE HAZELNUT LOAF CAKE
Delicious hazelnut loaf cake with a good amount of chocolate. Easy peasy to prepeare.
Provided by Bake to the roots
Categories Cakes
Yield 1
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 350°F (175°C). Line a loaf tin (about 10×4.5 inches/25x11cm) with baking parchment and grease lightly. Set aside. Chop the chocolate coarsely and set aside.
- 2. Add the butter and sugar (or erythritol) to a large bowl and mix on high speed until light and fluffy. Add the vanilla extract and salt and mix it in. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder, ground almonds and chopped almonds - add to the bowl and mix in - do not overmix. Add the chopped chocolate and fold in. Transfer the batter to the prepared baking tin and smooth out the top. Bake for 50-60 minutes or until a wooden skewer inserted into the center comes out clean. Take the cake out of the oven and place on a wire rack.
- 3. Mix the espresso with the hazelnut liquor. Use a wooden skewer and make little holes all over the surface of the cake and drizzle the soaking liquid all over the cake. Let the cake cool down for 10-15 minutes inside the baking tin, then remove carefully and let cool completely on a wire rack.
- 4. For the glaze chop the chocolate coarsely and melt in the microwave or in a bowl over a pot with simmering water. Add the coconut oil gradually until the consistency is good for glazing the cake. Let cool down a bit and then glaze the cake. Sprinkle with the hazelnut brittle and let dry.
CHOCOLATE, COFFEE & HAZELNUT LOAF
Make and share this Chocolate, Coffee & Hazelnut Loaf recipe from Food.com.
Provided by Mandy
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream in a bowl until soft peaks form, fold through chocolate custard and coffee using a large metal spoon. Spoon into a large loaf tin, cover with plastic wrap and freeze for several hours.
- Remove chocolate mixture from the freezer and process with a food processor until thick & creamy. Transfer to a large bowl and fold through hazelnuts using a large metal spoon, cover & freeze again.
- To make sauce: Break chocolate into pieces and put in a bowl with the cream, stir continuously over simmering hot water until a smooth sauce forms, remove from heat, allow to cool.
- To serve: Turn loaf out onto a large plate and remove plastic wrap. Sprinkle with chopped chocolate, cut into slices and serve with chocolate sauce.
Nutrition Facts : Calories 464.6, Fat 48.4, SaturatedFat 24.2, Cholesterol 104.2, Sodium 33.4, Carbohydrate 10.5, Fiber 4.7, Sugar 1, Protein 6.6
CHOCOLATE HAZELNUT LOAF
Enjoy a slice of this moist, dense and chocolatey, quick bread with a cup of coffee or tea. For added decadence, drizzle or spread cooled loaf with Chocolate Hazelnut Glaze.
Provided by Club House
Categories Bread, Rolls, and Muffins,Cake and Cupcakes,
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- In large bowl with whisk or electric beaters, beat butter with sugar until fluffy; beat in eggs and vanilla.
- In separate bowl, whisk together flour, cocoa powder, baking powder and salt; stir into egg mixture. Stir in milk just until combined. Stir in chocolate chips and nuts. Spread evenly in greased or parchment lined 9x5-inch (23x13 cm/2 L) loaf pan.
- Bake for 65 to 75 minutes, or until cake tester inserted in centre comes out clean. Let cool in pan on rack.
- Test Kitchen Tips:• To make glaze, whisk 1 cup (250 mL) icing sugar with 3 tbsp (45 mL) chocolate hazelnut spread and 3 tbsp (45 mL) milk until smooth. Drizzle over loaf.
Nutrition Facts : Calories 230 Calories
CHOCOLATE-HAZELNUT TOFFEE
A layer of smooth chocolate and chopped hazelnuts disguise the top of this brittle as a candy bar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 8
Steps:
- Coat a 12-by-17-inch rimmed baking sheet withcooking spray, and line with parchment. Melt butterand sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool.
- Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.
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