Chestnut And Hazelnut Cake Food

MONT BLANC

Steps:

• For the hazelnut sugar crust: Preheat the oven to 320 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, all-purpose and hazelnut flours, turbinado sugar, baking powder, salt and egg until just combined. Roll thin between 2 pieces of parchment paper or on a silicone mat. Cut into 1-inch rounds and transfer to the prepared baking sheet. Bake for 10 minutes, then transfer to a rack to cool.
• For the sacher sponge cake: Preheat the oven to 335 degrees F and line a large rimmed baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the almond paste and confectioners' sugar for about 1 minute. Slowly add the egg yolks until well combined. Add the cocoa powder and flour and mix until combined. Add the melted butter and mix until combined.
• In a clean mixer bowl, beat the egg whites and granulated sugar using the whip attachment until they hold stiff peaks; fold into the cocoa mixture. Spread in a 9-by-13- inch pan and bake until the cake is lightly golden and springs back to the touch, about 12 minutes. Let cool on the baking sheet. Once cool, cut rounds slightly smaller than the base of the hazelnut sugar crust rounds.
• For the blackberry cream: Soak the sheets of gelatin in a bowl of cold water, making sure they are completely covered, 5 minutes.
• Meanwhile, heat the blackberry puree, butter, eggs and sugar until it registers 194 degrees F on a candy thermometer, then immediately remove from the heat. Whip the heavy cream in a bowl with an electric mixer until stiff peaks form.
• Squeeze the water out of the gelatin and add the gelatin to the warm blackberry mixture, stirring to dissolve. Let cool to 90 degrees F, then fold in the whipped cream. Transfer to a pastry bag and pipe into small, round silicone molds. Place a hazelnut crust on top of each. (It should be smaller than the base of the cream to fit just inside the mold.)
• For the chestnut cream: Soak the gelatin in a bowl of cold water for 5 minutes. Combine the milk, egg yolks and granulated sugar in a saucepan and cook over medium-low heat, stirring constantly with a rubber spatula, until it registers 165 degrees F and is thickened slightly. (Be careful not to exceed 165 degrees F or the custard may curdle.)
• Squeeze the water out of the gelatin and add those sheets to the custard, stirring to dissolve. Add to a mixer fitted with the paddle attachment, then add the chestnut paste and cream and mix until combined. Chill, then transfer to a pastry bag.
• Unmold the blackberry domes and place them on top of the sacher sponge rounds. Pipe chestnut cream on top of the blackberry domes. Place toasted hazelnuts and chopped chestnuts on top and serve.

HUNGARIAN CHESTNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
• Separate the eggs.
• In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
• In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
• Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
• Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
• To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
• Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
• Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
• In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
• In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

NO FLOUR HAZELNUT CAKE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl combine the ground hazelnuts, egg yolks, vanilla, sugar, and cinnamon. In a separate bowl beat egg the whites until stiff peaks form. Add 1/4 of egg white mixture to the hazelnut mixture and incorporate. Add the remaining egg whites and fold together until no streaks are left from the egg whites, taking care not to deflate the egg whites. Pour the mixture into a nonstick springform cake pan and bake until a fork comes out clean when inserted in the center of the cake, about 50 minutes. Remove the cake from the oven, let cool slightly and release the sides. To serve, slice the cake and top with chocolate mousse and berries, or whipped cream, if desired.

CHESTNUT TRUFFLE CAKE

Steps:

• Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
• Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
• To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).