CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE
No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE-HAZELNUT GELATO
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
- Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
- Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
CHOCOLATE-HAZELNUT ICEBOX CAKE
Icebox cakes are the ultimate make-ahead dessert: They taste better after the cookies have had a full day to soften.
Provided by Food Network Kitchen
Categories dessert
Time 6h35m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
- Combine the remaining 3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
- Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.
- Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake.
CHOC-HAZELNUT ICE-CREAM CAKE
Make and share this Choc-Hazelnut Ice-Cream Cake recipe from Food.com.
Provided by Mandy
Categories Frozen Desserts
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Line a 22cm springform pan with plastic wrap, extending it 5cm above the rim.
- Cut each rollette into 6 pieces & stand a row of slices upright around inside egde, use remainder to completely cover base breaking as needed to fill spaces.
- Place yolks & sugar in a large bowl, beat with an electric mixer until thick & creamy. Add choc-hazelnut spread & beat until just combined.
- Beat in cream and beat for 5 mins until thickened slightly.
- Pour the mixture into the pan & sprinkle with hazelnuts, cover with more plastic wrap but try not to touch the filling. Freeze overnight until firm.
Nutrition Facts : Calories 425.4, Fat 34.2, SaturatedFat 16.3, Cholesterol 196.7, Sodium 36.5, Carbohydrate 26.4, Fiber 1.6, Sugar 22.4, Protein 4.6
CHOCOLATE ICE CREAM CAKE WITH HAZELNUTS AND MARSHMALLOW SWIRL
This extravagant dessert has everything: ice cream, nuts, fluffy marshmallow, and enough satisfyingly cakey bits to hold it all together. Sometimes more is better.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 7h
Number Of Ingredients 17
Steps:
- Cake: Preheat oven to 350 degrees. Butter two 10-inch springform pans (or one 10-inch springform pan and one 10-inch round cake pan), and line with parchment. Butter paper; flour paper and pans. Whisk together 1/3 cup sugar, the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Mix oil, water, and vanilla in another bowl.
- Beat egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. Gradually add oil mixture, beating until combined. Gradually beat in flour mixture until combined.
- Beat egg whites on medium-high speed in another bowl with clean beaters until foamy, gradually adding remaining 1/3 cup sugar, until medium-stiff peaks form. Fold a third of the whites into yolk mixture with a rubber spatula, then gently fold in remaining whites.
- Divide batter between pans, and spread evenly with an offset spatula. Bake until cakes are set and spring back when touched, 10 to 12 minutes. Let cool completely in pans on a wire rack. Remove cake from 1 pan (the cake pan, if using), and crumble.
- Marshmallow swirl: Place egg whites, sugar, and cream of tartar in a bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 4 minutes. Remove from heat. Beat with a mixer, starting on low speed and gradually raising to high, until stiff, glossy peaks form, 5 to 7 minutes. Beat in vanilla until thoroughly combined. Use immediately.
- Assembly: Meanwhile, stir together ice cream and hazelnuts in a large bowl. Fold in three-fourths of the marshmallow swirl and all the crumbled cake. Just barely fold in remaining marshmallow swirl, and spread over cake in pan, swirling top. Freeze until firm, at least 6 hours and up to overnight. Remove side of pan, and let sit at room temperature 5 minutes. Cut into wedges, and serve.
EASY CHOCOLATE CAKE
Our really easy chocolate cake recipe is perfect for birthdays. It's so moist and fudgy and will keep well for 4-5 days. For buttercream quantities, instead of ganache, use our cake calculator. Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.
Provided by Rachel Manley
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
- For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
- Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
- For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
- To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
- Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
Nutrition Facts : Calories 477kcal, Carbohydrate 56g, Fat 25g, Fiber 2.5g, Protein 6.5g, SaturatedFat 10.5g, Sugar 40g
CHOCOLATE HAZELNUT SEMIFREDDO
Semifreddo is somewhere in between an ice cream cake and a silky custard, and Giada's chocolate hazelnut version is absolutely divine.
Provided by Giada De Laurentiis
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Special equipment: 3 by 15-inch piece of parchment paper, a 7 1/2 by 12-inch piece of parchment paper.
- For the crust: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.
- In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.
- For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.
- In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days.
- Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.
- Cook's Note: to toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
Nutrition Facts : ServingSize 6, Calories 562
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- A silicone loaf mold is the ideal pan; however, a regular pan will work as well using parchment paper as a liner. Start layering, first layer chocolate, then one-layer graham crackers and the next white chocolate.
- Repeat layers until you reach the top. Garnish with sliced almonds and graham cracker crumbles. Place it in the freezer for up to eight hours. Before slicing to serve, remove from freezer for ten minutes. Enjoy! Save leftovers in freezer.
CHOCOLATE HAZELNUT ICE CREAM - A BEAUTIFUL PLATE
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4.6/5 (14)Total Time 13 hrs 15 minsCategory Ice Creams And Frozen DessertsCalories 400 per serving
- Prepare the Homemade Hazelnut Butter: Preheat oven to 350°F (176°C). Line a sheet pan with parchment paper or a silicone baking mat. Place the raw hazelnuts on the pan, and toast for 10 to 15 minutes, or until fragrant and the skins are just beginning to crack.
- Transfer the hot hazelnuts to the center of clean, large kitchen towel. Grab ends of towel to close and allow hazelnuts to cool for 5 to 10 minutes. Use your hands to roll and rub hazelnuts within the towel to remove their skins. If necessary, toast any stubborn hazelnuts in the oven for an additional 3 to 5 minutes to help loosen their skins.
- Transfer the hazelnuts to bowl of large food processor. Process for 3 to 5 minutes, scraping down sides of bowl with spatula every few minutes, or until a very creamy and smooth butter forms. It will be dry, thick, and crumbly in the first few minutes of processing. As oil from the hazelnuts is released, it will transform into a loose nut butter. Set aside as you prepare the ice cream base.
- Prepare the Ice Cream Base: Whisk together egg yolks and granulated sugar in medium mixing bowl until thick and pale yellow in color. Whisk in the whole milk and heavy cream. Transfer the mixture to a medium saucepan. Place over medium-low heat, stirring frequently with wooden spoon and adjusting the heat as necessary, until mixture has thickened. The mixture is ready when it coats the back of the spoon and holds when swiped with a finger. Immediately transfer the ice cream mixture to large mixing bowl. Add vanilla extract, salt, and hazelnut butter and whisk until well combined. Allow to cool to room temperature. Strain mixture through fine-meshed sieve into a large, refrigerator-safe container. Cover and refrigerate until very chilled, ideally 12 hours.
HAZELNUT CHOCOLATE CAKE WITH CARAMEL MARSHMALLOW ICE CREAM ...
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5/5 (3)Total Time 1 hr 25 minsCategory DessertCalories 404 per serving
- Start by making the caramel sauce. If you’re using store-bought, skip the next couple of steps. Otherwise, to a small, heavy-bottom saucepan, add 2 tbsp of water and the granulated sugar. Give this a stir to combine, then set the saucepan over medium-high heat. Do not stir this mixture anymore. Just let the mixture come to a boil and continue to simmer until it becomes a reddish, dark amber color and starts to smoke - about 7 to 9 minutes. Keep your eye on the caramel the entire time as it can turn from ready to burnt very quickly!
- Once the caramel has reached the dark amber color and is starting to smoke, remove the saucepan from the heat. Carefully add in the heavy cream, leaving space between you and the pan as the mixture will bubble violently. Stir the cream and caramel together until it’s completely smooth. Pour the caramel into a bowl to cool.
- Create the ice cream by first whipping the heavy cream until stiff peaks form and the cream looks like frosting. Add in the vanilla extract and give it another whisk to combine. Pour the sweetened condensed milk into the whipped cream, and use a rubber spatula to gently fold the condensed milk into the cream to combine.
- Stir in the toasted marshmallows and 2 tbsp of the prepared caramel sauce into the ice cream. Pour the entire mixture into a 1.5 lb. loaf pan, then cover directly with a sheet of plastic wrap. Freeze the ice cream until firm - about 4 hours.
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- Preheat oven to 350°. Place hazelnuts on a large baking sheet; toast until golden brown and fragrant (6-8 minutes). Place 3/4 cup hazelnuts in a food processor; process until nuts turn into a paste (3-5 minutes), scraping down sides of bowl occasionally. Add chocolate; process until finely ground or melted (about 1 minute). Leave mixture in processor.
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