5-MINUTE MICROWAVE NUTELLA® CAKE
As a poor starving college student, this recipe is one of my favorites. It is quick, cheap, and 1-portion size. I actually make about 6 servings of the dry ingredients ahead of time, then add the liquid later. The dry is about 11 tablespoons. A whipping cream or ice cream topping completes this heavenly dessert. Can substitute peanut butter for hazelnut spread, but cut the portion to 1 1/2 tablespoon. You can increase cocoa powder and hazelnut spread to 3 tablespoons each and substitute almond extract for vanilla if desired.
Provided by Kitty
Categories Desserts Chocolate Dessert Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Stir self-rising flour, sugar, egg, vegetable oil, milk, cocoa powder, chocolate-hazelnut spread, salt, and vanilla extract together in a large mug until batter is smooth.
- Cook in microwave oven on full power until the cake has risen in the mug and is set in the center, 1 1/2 to 2 1/2 minutes.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 50.4 g, Cholesterol 94.8 mg, Fat 28.8 g, Fiber 2.2 g, Protein 7.5 g, SaturatedFat 5.2 g, Sodium 840.4 mg, Sugar 35 g
MICROWAVE CHOCOLATE MUG CAKE
This is my own version of the chocolate microwave mug cake. This chocolaty fudgy treat is truly decadent and great for nights when I need a yummy dessert that is ready in less than 10 minutes! Chocolate chips make this recipe even better.
Provided by safinabakes1231
Categories Desserts Cakes Chocolate Cake Recipes
Time 7m
Yield 1
Number Of Ingredients 9
Steps:
- Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
- Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.
Nutrition Facts : Calories 603.1 calories, Carbohydrate 82 g, Cholesterol 3.7 mg, Fat 30.4 g, Fiber 4.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 470.2 mg, Sugar 52.5 g
CHOCOLATE HAZELNUT CELEBRATION CAKE
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield one 4-layer 6-inch cake
Number Of Ingredients 24
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
- Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
- Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
- Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
- For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
- Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
- For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!
MICROWAVE CHOCOLATE AND HAZELNUT CAKE
Make and share this Microwave Chocolate and Hazelnut Cake recipe from Food.com.
Provided by COOKINGS4ME
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- combine butter, sugar, water and jam into microwave jug. cover and microwave for 3 minutes on high(800watts). uncover and set aside.
- sift flour, cocoa and bicarb soda into a mixing bowl. stir in hazelnut meal.
- make a well in the middle and crack in the eggs. pour in the butter mixture and stir until combined (do not overbeat).
- poor mix into a lightly greased microwave cake container, elevate and microwave for 10 minutes on high(650watt). stand for 5 minutes and turn out. cool cake completely.
- to make ganache, place chocolate and cream into a microwave jug. microwave uncovered on high(800watts) for 1 1/2 minutes. remove and mix until smooth.
- cut cake in half horizontally and place half the ganache over the top of the bottom half. sandwhich layers together.
- spread the remaining ganache over the top and decorate with toasted hazelnuts and dust with cocoa.
Nutrition Facts : Calories 892.8, Fat 61.1, SaturatedFat 30.8, Cholesterol 147.5, Sodium 799, Carbohydrate 88.6, Fiber 10.5, Sugar 46.2, Protein 15
MICROWAVE CHOCOLATE CAKE
Edwina Hanslo's delicious and super quick chocolate cake with a creamy ganache is the perfect choice for busy mums
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 15m
Number Of Ingredients 10
Steps:
- Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
- Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
- Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
- Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.
- For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
- Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 364 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE MUG CAKE RECIPE BY TASTY
Here's what you need: flour, sugar, cocoa powder, baking powder, milk, oil, vanilla extract, chocolate hazelnut spread, powdered sugar
Provided by Vaughn Vreeland
Categories Desserts
Time 7m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
- Once combined, spoon the chocolate hazelnut spread on top of the batter.
- Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
- Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
- Enjoy!
Nutrition Facts : Calories 500 calories, Carbohydrate 72 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, Sugar 36 grams
EASY MICROWAVE CHOCOLATE CAKE
This is a quick and easy chocolate cake you can cook in the microwave in 2 minutes. And it tastes great. Really! The consistency is dense and cakey. It would go well with chocolate (or your favorite) chips, nuts, or served warm with hot fudge. This cake, 'born' out of a pregnancy craving, worked out amazingly!
Provided by Laura
Categories Desserts Cakes Chocolate Cake Recipes
Time 8m
Yield 2
Number Of Ingredients 9
Steps:
- Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
- Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 53.8 g, Cholesterol 141.2 mg, Fat 21.4 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.6 g, Sodium 233.1 mg, Sugar 27.1 g
CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY
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
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
More about "microwave chocolate and hazelnut cake recipes"
CHOCOLATE HAZELNUT CAKE RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
Reviews 7Servings 16Cuisine AmericanCategory Dessert
- Preheat oven to 350F. Generously grease a 9-inch springform pan with butter line the bottom with a round piece of parchment paper; set aside.
- Add the hazelnut meal, cocoa powder, sea salt, cream of tartar, and 1/2 box Bahlsen Waffeletten cookies to a food processor and pulse until the cookies are completely crumbled; set aside.
- Melt the chocolate and butter together in a microwave or double boiler. Stir in the pear butter, vanilla extract, and hazelnut extract. Mix in the hazelnut meal mixture.
- Use a handheld electric mixer to beat the eggs and brown sugar together in a large bowl until they’re pale golden, light and fluffy, and nearly doubled in volume, about 10 minutes.
FLOURLESS CHOCOLATE HAZELNUT CAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.4/5 (44)Total Time 1 hr 10 minsCategory Afternoon Tea, Dessert, Snack, SweetsCalories 384 per serving
- Preheat oven to 180C / 350F / 160C fan forced. Grease the sides of a 22cm (9 inch) round springform cake tin and then line the bottom and sides with baking paper.
- Line a baking tray with baking paper, then tip the hazelnuts onto the tray in one, even layer. Toast in the oven, shaking the pan every 5 minutes or so until golden all over. Allow the hazelnuts to cool for 5 minutes, then grind them to very fine crumbs in a food processor. Keep an eye on them as if you blend too long, they will release their oil and become wet instead of the dry ground hazelnuts you need.
- Beat the butter and sugar together until light and creamy, then add the vanilla and the yolks, one at time until fully combined and the mixture looks fluffy. Finally add the melted chocolate and mix through.
- Mix the ground hazelnuts, cocoa, baking powder and salt together. With the beater on low, slowly pour it into the butter mixture until combined.
21 HAZELNUT DESSERTS TO MAKE ASAP - ALLRECIPES
From allrecipes.com
- Super Easy Hazelnut Pastries. Known in France as palmiers, these pastries are super simple to make and require only three ingredients: frozen puff pastry, chocolate-hazelnut spread, and chopped hazelnuts.
- Double Dark Chocolate Hazelnut Cookies. The combination of roasted hazelnuts and dark chocolate in these delicious chocolate chip cookies makes them taste just like Nutella.
- Norwegian Hazelnut Cake. This rave review from Melissa Oquendo sums up this hazelnut and chocolate cake: "This is ridiculously good. I whipped it up last-minute after being asked to bring a dessert to an impromptu going-away party and these were the ingredients that I had on hand.
- Hazelnut and Chipped Chocolate Cheesecake. If you love hazelnut desserts, this chocolate cheesecake has a triple helping! Ground hazelnuts in the crust, hazelnut liqueur in the filling, and chocolate-dipped hazelnuts on top.
- Cinnamon Hazelnut Biscotti. Don't look any further for a hazelnut biscotti recipe. "I've made five of the biscotti recipes from this site and this is the best especially when you spread dark chocolate on the bottom," reviewer KIMBEE1556 says.
- Holiday Cranberry-Hazelnut Tarts. Chopped hazelnuts and sweet cranberries are encased in warm caramel to make the filling for these cute phyllo pastry tarts.
- Pistachio Hazelnut Baklava. This double nut baklava can be made a day ahead for a delightful Middle Eastern pastry dessert. Reviewer Jimmy Myers sums up this wonderful recipe in his five-star rating: "The taste of this baklava made it well worth the work.
- Hungarian Flourless Hazelnut Cake. A moist sponge cake made with ground hazelnuts instead of flour is sliced into three layers, and sandwiched together with whipped cream.
- Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle. Wow your guests with this deluxe dried fig and roasted hazelnut cheesecake. It's best to make it a day in advance, as it requires time to set up in your freezer.
- Nutella® Brownies. Vera Azar says these chocolate hazelnut brownies are "very fudgy, delicious, and decadent." Try adding roughly chopped chunks of hazelnuts instead of the chocolate chips if you're in the mood for an even nuttier version.
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