Chocolate Hazelnut Teacake Recipes

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THE BEST CHOCOLATE HAZELNUT CAKE



The Best Chocolate Hazelnut Cake image

This decadent chocolate hazelnut cake features moist chocolate sponge cake slathered in Nutella & cream cheese frosting & topped with crunchy hazelnuts. Yum!

Provided by Natalya Drozhzhin

Categories     Cake

Time 1h30m

Number Of Ingredients 8

1 chocolate sponge cake
2 cups hazelnuts
8 oz cream cheese (room temperature)
1 cup unsalted butter (room temperature)
1/2 cup Nutella (room temperature)
14 oz dulce de leche
1/2 cup heavy whipping cream
1/2 cup chocolate chips

Steps:

  • Bake two chocolate sponge cakes. Once cooled, slice each cake into two even pieces for a total of 4 layers.
  • Toast the hazelnuts in the oven for about 10 minutes at 350°F.
  • Whip the dulce de leche, cream cheese, butter, and Nutella together until smooth.
  • Cover a plate with foil. Place the first cake layer on the plate and apply a layer of frosting on top of it.
  • Sprinkle on some chopped hazelnuts on top of the cream. Repeat the process with the remaining cake layers, leaving the top layer unfrosted.
  • Frost the outside of the cake with the remaining cake cream. Pop the cake in the refrigerator to set.
  • Bring the heavy whipping cream to a boil. Pour it over the chocolate chips in a medium bowl and let it sit for a few minutes. Stir the mixture until smooth and creamy and let it cool to room temperature.
  • Using a pastry bag or a plastic bag with the tip cut off, pipe the chocolate along the edge of the cake, allowing the chocolate to drizzle down the sides. Pipe some of the chocolate in the center of the cake and spread it evenly with a spatula.
  • Scatter some hazelnuts on the outer edges of the cake. Place the cake in the refrigerator overnight or at least for 2-3 hours. Slice and enjoy!

Nutrition Facts : Calories 349 kcal, Carbohydrate 13 g, Protein 4 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 57 mg, Sodium 58 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

HAZELNUT CHOCOLATE CAKE



Hazelnut Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield One 9-inch cake

Number Of Ingredients 11

7 tablespoons unsalted butter, room temperature, plus more for greasing pan
1 tablespoon cocoa powder
1 cup hazelnuts
3 ounces chocolate (I like to use dark chocolate 65 to 75-percent), broken into pieces
6 large eggs, separated
1/4 teaspoon sea salt (I like the salt from Trapani)
13 ounces chocolate hazelnut spread, such as Nutella
2 tablespoons espresso
Powdered Sugar, for dusting
Sweetened whipped cream, optional
Gelato, optional

Steps:

  • Preheat the oven to 375 degrees F. Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder. Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool. Lower the oven to 350 degrees F.
  • Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.
  • Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder. Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip. Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate. Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold. Pour the batter into the prepared cake pan.
  • Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period. Serve garnished with some powdered sugar and whipped or cream or gelato, if using.

CHOCOLATE HAZELNUT CAKE



Chocolate Hazelnut Cake image

Categories     Chocolate     Nut     Dessert     Bake     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 15

2 1/4 cups tawny Port
Cake
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
1 cup ground toasted hazelnuts (about 3 1/2 ounces)
1/2 cup unsweetened cocoa powder
5 large eggs
1 cup sugar
Icing
6 tablespoons whipping cream
2 tablespoons light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup finely chopped toasted hazelnuts
1/2 cup husked toasted hazelnuts
1/2 cup unhusked toasted hazelnuts

Steps:

  • Boil tawny Port in heavy large saucepan until reduced to 10 tablespoons, about 15 minutes. Set reduced Port aside.
  • For cake:
  • Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour; tap out excess. Melt chocolate and butter in heavy medium saucepan over medium-low heat, stirring constantly until smooth. Pour into large bowl. Cool slightly. Whisk in 4 tablespoons of reduced Port, ground nuts and cocoa. Using electric mixer, beat eggs and sugar in another large bowl until mixture whitens and triples in volume, about 6 minutes. Add chocolate mixture and fold together.
  • Pour batter into prepared pan. Bake until top forms crust and cracks, and tester inserted into center comes out with moist crumbs attached, about 55 minutes. Transfer cake to rack and cool 30 minutes. Press down on crusty portion of top to even. Run small sharp knife around cake sides to loosen. Cool 2 hours. Turn cake out onto 7-inch cardboard square. Peel off parchment.
  • For icing:
  • Bring cream, corn syrup and remaining 6 tablespoons reduced Port to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until smooth. Let stand until cool but still spreadable, whisking occasionally, about 5 minutes.
  • Place cake on platter. Spread chocolate icing over top and sides of cake, forming waves in icing atop cake. Press chopped hazelnuts onto sides and 1/2 inch over top edge to cake. Alternate husked and unhusked hazelnuts atop cake along chopped hazelnut border. Refrigerate cake at least 4 hours. (Cake can be prepared 1 day ahead.) Cut cake into slices and serve.

CHOCOLATE HAZELNUT TEACAKE



Chocolate Hazelnut Teacake image

I invented this to use up a surplus of hazelnuts some years ago, long before I even suspected I'd end up living next door to a hazelnut grove!

Provided by Phyllis Wilson

Categories     Chocolate Cake

Time 1h5m

Yield 12

Number Of Ingredients 10

½ cup butter
3 (1 ounce) squares bittersweet chocolate, chopped
⅔ cup white sugar
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
½ cup sour cream
2 eggs
1 teaspoon vanilla extract
½ cup ground roasted hazelnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan.
  • In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well. Combine the flour, baking powder and baking soda, stir into the chocolate mixture. Blend in the sour cream. Beat in the eggs one at a time, then stir in the vanilla. Finally, fold in the ground hazelnuts. Spread the batter evenly into the prepared pan.
  • Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 24.9 g, Cholesterol 55.9 mg, Fat 16.3 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 8.4 g, Sodium 106.3 mg, Sugar 14.4 g

CHOCOLATE HAZELNUT TEACAKE



Chocolate Hazelnut Teacake image

I invented this to use up a surplus of hazelnuts some years ago, long before I even suspected I'd end up living next door to a hazelnut grove!

Provided by Phyllis Wilson

Categories     Chocolate Cake

Time 1h5m

Yield 12

Number Of Ingredients 10

½ cup butter
3 (1 ounce) squares bittersweet chocolate, chopped
⅔ cup white sugar
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
½ cup sour cream
2 eggs
1 teaspoon vanilla extract
½ cup ground roasted hazelnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan.
  • In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well. Combine the flour, baking powder and baking soda, stir into the chocolate mixture. Blend in the sour cream. Beat in the eggs one at a time, then stir in the vanilla. Finally, fold in the ground hazelnuts. Spread the batter evenly into the prepared pan.
  • Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 24.9 g, Cholesterol 55.9 mg, Fat 16.3 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 8.4 g, Sodium 106.3 mg, Sugar 14.4 g

CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY



Chocolate Hazelnut Mug Cakes Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, large eggs, all-purpose flour

Provided by Betsy Carter

Categories     Desserts

Time 30m

Yield 2 servings

Number Of Ingredients 3

1 cup chocolate hazelnut spread, divided
2 large eggs
¼ cup all-purpose flour

Steps:

  • In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
  • Fold in the flour.
  • Evenly distribute into two mugs.
  • Microwave each mug for 2 minutes.
  • Cool for 5 minutes.
  • Frost with remaining chocolate hazelnut spread and serve warm.
  • Enjoy!

Nutrition Facts : Calories 729 calories, Carbohydrate 79 grams, Fat 38 grams, Fiber 6 grams, Protein 15 grams, Sugar 57 grams

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