CHOCOLATE HAZELNUT PUDDINGS
Baked in small ramekins, my little spiced puddings are sized just right for individual servings. They're fun to eat and look pretty with a sprinkling of cinnamon on top. -Donna Childs, New York, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups; set aside., In a large bowl, cream butter and 1/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in the chocolate, flour, hazelnuts, cracker crumbs, cinnamon and cloves., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into chocolate mixture., Transfer to prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove ramekins from water bath. Cool on a wire rack for 20 minutes., To unmold, run a knife around the rim of each cup and invert onto dessert plates. Serve warm with whipped cream. Sprinkle with additional cinnamon if desired.
Nutrition Facts :
CHOCOLATE HAZELNUT PUDDING TORTE
This recipe is a busy mom's twist on one of my favorite desserts-tiramisu. The dish is simple to assemble and perfect to make the day before you want to serve it. The hardest thing about this recipe is waiting for it to chill so you can eat it! -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Arrange 12 ladyfingers in an 11x7-in. dish. Spread with half of the Nutella., In a large bowl, whisk cream and pudding mix 2 minutes. Stir in whipped topping. Spread half the mixture over the Nutella. Top with remaining ladyfingers; spread with remaining Nutella and then remaining pudding mixture. Sprinkle with grated or shaved chocolate. Refrigerate, covered, 8 hours or overnight. Refrigerate leftovers.
Nutrition Facts : Calories 390 calories, Fat 18g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 347mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE-HAZELNUT PUDDING CAKE
Fans of ultra-moist cakes will flip over this dessert, flavored with chocolate and hints of hazelnut liqueur.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with cooking spray or shortening. In medium bowl, stir together flour, granulated sugar, hazelnuts, 2 tablespoons cocoa and the baking powder. Stir in milk, 1/4 cup liqueur and the oil. Spread batter in pan.
- Sprinkle batter with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
- Bake 40 to 45 minutes or until center is set. Cool 20 minutes before serving.
- Meanwhile, in chilled small bowl, beat cream ingredients with electric mixer on high speed until stiff peaks form.
- To serve, spoon warm pudding cake into individual dessert bowls; spoon pudding over cake. Top with whipped cream.
Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 47 g, TransFat 0 g
MOM'S HAZELNUT & CHOCOLATE BREAD PUDDING
Mom combined her love of hazelnut spread and bread pudding into one delicious recipe. I adapted it for my slow cooker to save time in the kitchen. It's a great make-ahead game-day dessert. -Jo Hahn, Newport News, Virginia
Provided by Taste of Home
Categories Desserts
Time 4h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Microwave butter and chocolate chips until melted, 30-45 seconds; stir until smooth. Cool. In a 3- or 4-qt. slow cooker coated with cooking spray, combine bread cubes and hazelnuts. In a large bowl, combine next 7 ingredients, mixing well. Add chocolate mixture to bowl; whisk until smooth., Pour egg mixture over bread and hazelnuts, gently pressing bread cubes to help them absorb liquid. Cook, covered, on low 4-5 hours or until a knife inserted in center comes out clean. Serve warm, dolloped with whipped cream if desired.
Nutrition Facts : Calories 259 calories, Fat 14g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 190mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
NO-BAKE CHOCOLATE PUDDING CAKE RECIPE BY TASTY
Here's what you need: chocolate hazelnut spread, graham crackers, instant chocolate pudding, milk, cream cheese, sugar, vanilla, chocolate, chocolate frosting, raspberry, graham cracker crumb, chocolate shaving
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper and grease with nonstick cooking spray.
- Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
- Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
- Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
- Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
- In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
- In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
- Fold in the melted chocolate until fully incorporated.
- Add the cream cheese mixture to the pudding mixture and stir until fully combined.
- Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
- Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.
- Leave a ¼ to ½-inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.
- Fill the pan with the remaining pudding mixture and spread evenly across the top.
- Freeze the cake for at least 4 hours.
- Release the chilled cake from the pan and frost with chocolate frosting.
- Garnish with raspberries, crushed graham crackers, and chocolate shavings.
- Enjoy!
Nutrition Facts : Calories 766 calories, Carbohydrate 107 grams, Fat 35 grams, Fiber 3 grams, Protein 9 grams, Sugar 88 grams
CHOCOLATE-HAZELNUT BREAD PUDDING
From Cooking Light Magazine. Vanilla low-fat ice cream melts over the warm bread pudding to form a sauce. If you have whole hazelnuts, toast them at 350 degrees F. for 8-10 minutes, or until the skins are loosened. To rub off the papery skins, roll the nuts in a clean dish towel. Then chop as needed. Prep time does not include chill time.
Provided by DailyInspiration
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 4 ingredients in a medium saucepan. Cook over medium-low heat 3 minutes or until chocolate melts, stirring constantly (do not boil).
- Combine egg whites and egg in a large bowl; gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur, vanilla and salt. Add bread, tossing gently to coat.
- Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil, chill 30 minutes or up to 4 hours.
- Preheat oven to 350 degrees F. Sprinkle hazelnuts evenly over pudding. Place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered at 350 degrees for 30 minutes. Uncover and bake an additional 5 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with 1/4 cup ice cream.
Nutrition Facts : Calories 557.7, Fat 9.1, SaturatedFat 3.9, Cholesterol 36.8, Sodium 763.3, Carbohydrate 100.9, Fiber 4.9, Sugar 26.5, Protein 21.1
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HAZELNUT PUDDING CAKE - BETTER HOMES & GARDENS
From bhg.com
3/5 (2)Total Time 3 hrs 15 minsServings 10Calories 550 per serving
- Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. In a medium bowl stir together the next four ingredients (through the 1/4 cup water) until nearly smooth. Stir in 1/2 cup hazelnuts. Spread batter in bottom of cooker. Drop chocolate-hazelnut spread by spoonfuls on top of batter. Using a knife, swirl the spread into batter.
- In another bowl combine sugar and cocoa powder. Gradually stir in the boiling water and liqueur, if using. Pour evenly over batter in cooker. Cover and cook on high for 2 1/2 hours, giving crockery liner a half turn halfway through cooking, if possible (center may appear moist but will set up upon standing). Turn off cooker. If possible remove liner from cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving.
- To serve, spoon warm cake into dessert dishes; drizzle with the warm hazelnut spread. If desired, sprinkle with additional chopped hazelnuts.
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