Raspberry And Coconut Cream Chocolate Hazelnut Smores Recipes

RASPBERRY-COCONUT CHOCOLATE CAKE WITH MARBLED FONDANT

Steps:

• Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans and two 6-inch round cake pans with cooking spray; dust with flour and tap out the excess. Line the bottom of each pan with parchment.
• Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the milk, vegetable oil and eggs. Mix with a rubber spatula until just combined. Stir in the vanilla and coffee extracts.
• Pour 3 cups batter into each of the prepared 9-inch pans. Divide the remaining batter between the 6-inch pans (about 11/2 cups each); tap the pans against the counter to release any air bubbles. Bake, switching the position of the pans halfway through, until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes for the 6-inch cakes and 45 minutes for the 9-inch cakes. Transfer to racks and let cool 10 minutes in the pans, then remove the cakes to the racks, discard the parchment and let cool completely.
• Using a long serrated knife, split the cake layers in half horizontally to create four 9-inch layers and four 6-inch layers.
• Whisk the coconut milk and sweetened condensed milk in a medium bowl. Brush onto the cooled cake layers, using just enough to moisten the top of each.
• Make the frosting: Puree the raspberries in a food processor until smooth. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Slowly beat in 4 cups confectioners? sugar until smooth. Add the raspberry puree, the remaining 2 cups confectioners? sugar and the lemon zest and juice; beat until fluffy, about 2 more minutes.
• Assemble the cake: Place one 9-inch layer on a cardboard round. Using an offset spatula, spread about 3/4 cup frosting on top. Stack the remaining 9-inch cake layers on top, spreading 3/4 cup frosting between each. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat). Refrigerate until set, at least 30 minutes.
• Make the fondant: Dust a surface with confectioners? sugar. Roll 8 ounces white fondant into a thick log. Roll 2 ounces each blue, pink, green and yellow fondant (or other desired colors) into thin logs the same length as the white log. Use a little water to stick the colored logs to the white log. Use your hands to roll the fondant logs together into one big log, then twist the log a few times. Fold the twisted fondant log in half, then gather together into a ball. Using a rolling pin, roll out the fondant ball into a 15-inch round, about 1/8 inch thick, dusting with confectioners? sugar as needed. Lift the round of marbled fondant and drape it over the 6-inch cake. Smooth out the fondant with your hands. Trim off the excess fondant around the cake with a paring knife. Refrigerate until ready to assemble. Place the 9-inch layer cake on a cake board or cake stand; top with the 6-inch layer cake. Pipe the reserved frosting around the bottom edges of each cake layer. Repeat steps 1 through 3 to make a larger ball of marbled fondant, using 1 pound white fondant and 4 ounces each of the colored fondants. Roll into an 18-inch round. Drape the fondant over the 9-inch cake, then smooth and trim the edges.
• Meanwhile, lay one 6-inch cake layer on a cardboard round; spread 1/4 cup frosting on top. Stack the remaining 6-inch layers on top, spreading 1/4 cup frosting between each. Cover the top and sides of the cake with a thin layer of frosting. Refrigerate at least 30 minutes. Place the remaining frosting in a pastry bag fitted with a star tip; set aside.
• Cover the tiers with marbled fondant and finish assembling. Decorate with the remaining frosting as desired. Refrigerate until ready to serve.

CHOCOLATE-HAZELNUT CREAM PIE

Steps:

• Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack. , Beat cream cheese, Nutella, confectioners' sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate 30 minutes., In a small saucepan, bring cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate; let stand 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate 1 hour.

RASPBERRY COCOA WITH CHOCOLATE-HAZELNUT CREAM. CROCK POT RECIPE

Steps:

• In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt. Stir in the hot water until mixture forms a paste. Whisk in half-and-half and milk.
• Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add bittersweet chocolate, whisking until chocolate is melted.
• If necessary, skim "skin" from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.
• To serve, stir in vanilla and raspberry liqueur.
• Meanwhile, in a chilled bowl combine whipping cream, chocolate-hazelnut spread, and 2 teaspoons sugar. Beat with an electric mixer on medium speed until soft peaks form. Pipe or spoon cream mixture onto cocoa. If desired, garnish with fresh raspberries and shaved chocolate.

RASPBERRY, CHOCOLATE & HAZELNUT BREAKFAST BREAD

Steps:

• Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.
• When you're ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.
• With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length - but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.
• Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.