Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze Recipes

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CHOCOLATE HAZELNUT POUND CAKE WITH SHINY CHOCOLATE GLAZE



Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze image

Make and share this Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze recipe from Food.com.

Provided by greysangel

Categories     Dessert

Time 1h30m

Yield 16-20 serving(s)

Number Of Ingredients 11

1 1/2 cups hazelnuts, about 6 to 7 ounces
8 ounces semisweet chocolate, cut into 1/4-inch pieces
16 tablespoons unsalted butter
1 cup sugar, divided
8 eggs, separated
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup water
1/3 cup light corn syrup
1 cup sugar
8 ounces semisweet chocolate, cut into 1/4-inch pieces

Steps:

  • Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface.
  • shaking out the excess. Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
  • Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally,until melted. Remove bowl from pan and set aside.
  • In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and.
  • beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand.
  • In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg.
  • whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
  • Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula,.
  • continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
  • Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the.
  • central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool.
  • For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate.
  • Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
  • Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip.
  • down outside and center of cake. Let glaze dry before moving cake.

Nutrition Facts : Calories 505.4, Fat 36.6, SaturatedFat 17.8, Cholesterol 136.3, Sodium 84.4, Carbohydrate 47.2, Fiber 6.1, Sugar 27.9, Protein 9.6

CHOCOLATE VELVET POUND CAKE WITH CHOCOLATE GLAZE



Chocolate Velvet Pound Cake with Chocolate Glaze image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 17

1 1/4 cups sugar
1 cup all purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch Process (alkalized) cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, softened to room temperature
1 large egg
2 large egg whites
2 teaspoons instant espresso powder freeze dried coffee crystals (optional)
1/2 cup low-fat plain yogurt
1 teaspoon vanilla
Powdered sugar for dusting, optional
1/3 cup light brown sugar
1/4 cup unsweetened Dutch process cocoa powder
1/3 cups lowfat milk
1/4 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees. Position rack in lower third of the oven. On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined.
  • Add the softened butter, whole egg, and egg whites. Set a timer for 2 minutes as you begin beating on medium speed. As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up. Stir the optional espresso powder into the yogurt, if you are using it. Add the yogurt and vanilla to the batter. Beat at high speed for exactly 2 more minutes.
  • Scrape the batter into the pan. Bake 30 to 35 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean. Do not over bake. Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely. Serve sprinkled with powdered sugar.
  • Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa. Use a wooden spoon to stir in just enough milk to form a smooth paste. Stir in the remaining milk. Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1 1/2 minutes, stirring constantly to prevent burning. Off heat, stir in vanilla. Cool to room temperature. Spoon glaze over cake.

CHOCOLATE HAZELNUT POUND CAKE WITH CHOCOLATE GLAZE



Chocolate Hazelnut Pound Cake with Chocolate Glaze image

Categories     Chocolate     Egg     Nut     Dessert     Bake     Winter     Hazelnut     Party     Potluck     Gourmet

Number Of Ingredients 8

1 1/2 cups hazelnuts (7 to 8 ounces)
8 ounces semisweet chocolate, chopped coarse
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
8 large eggs, separated
1 cup all-purpose flour
1/4 teaspoon salt
Chocolate Glaze

Steps:

  • Preheat oven to 350°F. and butter a 10-cup bundt pan or other tube pan.
  • In a food processor pulse hazelnuts until finely ground.
  • In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate slightly.
  • In a large bowl with an electric mixer beat butter with 1/2 cup sugar until light and fluffy and beat in chocolate. Add yolks, one at a time, beating well after each addition. Stir in hazelnuts and flour.
  • In another bowl with cleaned beaters beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 1/2 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks.
  • Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly until no streaks remain.
  • Pour batter into pan and smooth top. Bake cake in middle of oven 35 to 45 minutes, or until a tester comes out clean. Invert cake onto a rack. After 5 minutes remove pan but leave cake on rack until cooled completely. With cake on rack set over a pan (to catch the drips), pour chocolate glaze over cake, allowing it to drip down outside and center.
  • While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or keep under cake dome at room temperature until ready to serve.
  • If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

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