Chocolate Hazelnut Frosting Food

NUTELLA FROSTING

Steps:

• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners' sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add 1/8 teaspoon salt.)
• Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

CHOCOLATE-HAZELNUT FILLING AND WHIPPED-CREAM FROSTING

Steps:

• Place 2 tablespoons cold water in a small saucepan; sprinkle with gelatin, and set aside to soften, about 5 minutes.
• Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
• Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
• In a large bowl, using an electric mixer, beat remaining 2 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
• Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting.

ANGEL FOOD CAKE WITH CHOCOLATE HAZELNUT FROSTING

Steps:

• Pour the heavy cream into in to a small saucepan set over medium-high heat. Heat until small bubbles start to form around the edge of the pan. Place the chocolate chips, hazelnut spread, espresso and salt in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute to soften. Starting in the center of the bowl, whisk the chocolate mixture in small circles until smooth and combined. Cool to room temperature.
• Cover with plastic wrap and refrigerate for 2 hours.
• Using an electric hand mixer on medium speed, beat the chocolate mixture until light, slightly thickened and spreadable, 5 minutes.
• Place the bottom half of the cake on a cake plate. Spread one-quarter of the frosting on top of the cake, leaving a 1/4-inch edge. Place the top half of the cake on the frosting, smooth-side up and gently press down to seal the cake halves. Use a rubber spatula to spoon the rest of the frosting on top of the cake. Using a small offset spatula, push the extra frosting over the sides and the top. Smooth the sides until completely covered. Smooth the top of the cake or make a decorative pattern. Store the cake in the refrigerator until ready to serve. Bring the cake to room temperature for 15 minutes before serving. Garnish with colorful edible flowers to serve.

CREAMY CHOCOLATE HAZELNUT FROSTING

Steps:

• Beat cream cheese in a bowl with an electric hand mixer until softened. Add hazelnut spread, milk, and cream sherry; continue beating until smoothly combined into a frosting.

CHOCOLATE HAZELNUT FROSTING

Steps:

• Combine the chocolate frosting, chocolate-hazelnut spread, confectioners' sugar, and vanilla extract in a large bowl. Use an electric mixer to beat until well blended and fluffy, about 2 minutes.

5 INGREDIENT HAZELNUT CAKE {& 3 YEAR BLOGGIVERSARY & GIVEAWAY!!}

Steps:

• Preheat oven to 350, line a baking sheet with aluminum foil and set aside, and line a springform pan bottom with parchment paper, then assemble the pan and spray with cooking spray.
• Pour hazelnuts onto the aluminum foil lined baking sheet and bake for 12 minutes, until they are toasted and nice and golden brown (I like to shake the pan about halfway through so that the nuts toast evenly). Remove from oven, and let cool for 5 minutes.
• In a food processor process the toasted hazelnuts until there are no more big chunks of nuts left, about 1 minute - you don't want to over process it because you don't want it to become a paste, it should look mealy.
• In the bowl of a stand mixer beat egg whites until soft white peaks form (mine take between 5-7 minutes form, you could also do this with a hand mixer.) A tip to remember is that the bowl you put your egg whites in should be completely clean, so I always do this step first.
• In a separate bowl using a stand mixer or hand mixer beat the egg yolks and then slowly add 1 cup of sugar in a steady stream while beating the yolks and beat until it is a smooth light creamy color (about 2 minutes).
• Now fold alternatively into the egg whites big spoonfuls of the egg yolk mixture and hazelnuts, starting and ending with the hazelnuts. Make sure you always fold under so that your cake is nice and fluffy, not dense.
• When batter done, spoon it into the springform pan and bake for 25 minutes, or until a toothpick comes out clean. Allow to cool.
• In a microwave safe bowl melt the chocolate chips by microwaving them in 30 second intervals, stirring at each interval, until the chocolate chips are melted (mine take 1 minute 30 seconds usually). Spoon the chocolate over the cake.
• In a bowl beat the heavy cream and 1 Tbs sugar until it the beater leaves marks and is whipped cream consistency - mine takes 5 minutes usually. Now you can just spoon it onto the cake and spread it, or you can put it into a frosting/piping bag and frost it (I usually just spoon it into a zip lock bag, cut off a tip and viola, frosting bag). If not serving cake right away, you can put it in the fridge for storage, when the cake cools the chocolate gets hard and forms a cool layer that cracks when cut!

HAZELNUT CAKE WITH PRALINE AND MILK CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
• Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup sugar. In a medium bowl, sift together flour, cornstarch, and hazelnut mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, the yolks, remaining 1/2 cup sugar, salt, and almond extract on high speed until thick and pale yellow in color, and mixture holds a thick ribbon when whisk is lifted from bowl, 7 to 8 minutes. Remove bowl from mixer; gently and quickly fold in flour mixture. Gradually drizzle in oil, while folding.
• Pour batter into prepared cake pan. Set on prepared baking sheet, and bake until a tester comes out clean when inserted into the center of the cake, about 25 to 30 minutes. Remove from oven and turn cake out immediately onto a wire rack. Let cool for at least 1 hour.
• Make the buttercream: In the heatproof bowl of an electric mixer set over (but not touching) simmering water, whisk egg whites, sugar, and salt until warm to the touch, 1 to 2 minutes. Transfer bowl to mixer fitted with whisk attachment and beat until stiff peaks form. With the mixer running, gradually beat in butter, piece by piece. When all the butter has been added, mixture will break but it will become smooth as you continue to beat. Beat in vanilla. Divide buttercream in half, returning one half to the mixer bowl to make the chocolate flavor and setting aside the remaining half for the praline buttercream.
• Melt the chocolate in a heatproof bowl set over (but not touching) simmering water. Slowly beat into buttercream in mixer. Add cocoa mixture and beat until buttercream is cooled; set aside.
• Using a small offset spatula, spread praline paste onto a clean work surface. Smooth paste with a spatula, working out any lumps. Add 1/2 cup reserved buttercream to praline paste and fold it into buttercream. Once the paste and buttercream are fully combined and there are no lumps, fold praline mixture into remaining reserved buttercream.
• Using a serrated knife, trim top of cake to make level. Cut cake horizontally into even thirds. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate and top with a 1/3- to 1/2-inch layer of praline buttercream. Place second layer on top; top with remaining praline buttercream. Top with remaining layer.
• Spread a thin layer of the chocolate buttercream over the tops and sides of the cake to cover, creating a "crumb" layer. Transfer to refrigerator for 15 minutes to set. Spread tops and sides of cake with remaining chocolate buttercream; serve.

CHOCOLATE HAZELNUT CAKE

Steps:

• Heat oven to 350*F.
• Prepare cake pans by rubbing the sides of the pans with a little oil or butter and dusting with flour. Line bottoms of pans with parchment paper.
• In a large mixing bowl (the bowl of an electric mixer), stir together sugar, flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
• Stir in hot water or coffee (the batter will be thin, don't worry, this is right).
• Divide batter evenly between prepared pans.
• Bake until the top of the cake is smooth and has a slight dome and a toothpick inserted in the center comes out clean. I baked the cake shown in three 7" pans and baked them about 30 minutes. You will need to adjust the bake time based on the pans you choose.
• Cool completely before frosting. I like to cool the cakes at room temperature a bit, then wrap in plastic wrap and freeze until cold and firm (30 minutes or up to a couple days).
• Chill your mixing bowl and beater(s) in the freezer for 5 minutes. This will help the whipping cream whip up nice and quickly.
• Pour the heavy cream into the chilled bowl, then beat until it begins to thicken. Slowly add half (1/2 cup) of the powdered sugar, while mixing. Continue to beat until the cream has almost doubled in volume and is nice and fluffy.
• Remove whipped cream from mixing bowl (into another bowl), and set in the fridge.
• In the mixing bowl (empty, but no need to clean fully), add the cream cheese. Beat until smooth.
• Add the remaining (1/2 cup) powdered sugar and mix until fully combined.
• Add the hazelnut spread to the smooth cream cheese, and blend until fully combined. Add vanilla and blend.
• Retrieve the whipped cream from the fridge and add one large scoop (about a cup) of whipped cream into the mixing bowl with the hazelnut spread/cream cheese mixture. Blend slowly (using the whisk attachment), until combined.
• Add the remaining whipped cream to the bowl and use a spatula to gently fold/stir the whipped cream into the hazelnut mixture.
• Fill and frost your prepared (cooled) cake as desired. You should have plenty of frosting to cover the cake and some remaining for decorative touches (to be added later). Move frosted cake to the freezer if you plan to add chocolate glaze (recipe follows).
• Once the cake is frosted, if desired, add a chocolate hazelnut glaze by combining 2 T. chocolate chip and 3 T. hazelnut spread in a small bowl and microwave (at 50% power) 30 seconds at a time until mostly melted. Stir to combine. Cool slightly, then pour onto the top of the frosted (and chilled) cake. Spread almost (but not quite) to the edge. Top chocolate layer with chopped hazelnuts.
• If desired, add remaining hazelnut whipped cream frosting to a piping bag fitted with a 1M tip and add decorative swirls (as pictured) around the top edge of the cake. Top each swirl with a whole hazelnut.
• Keep the cake in the fridge until ready to serve. Keep any remaining cake in the fridge.

CHOCOLATE-HAZELNUT BARS

Steps:

• Heat oven to 350°F and generously coat a 13x9-inch baking pan with nonstick cooking spray (I lined with non-stick aluminum foil, allowing excess over sides of pan so I can lift them out to cut).
• Beat together butter, sugar, egg yolk and vanilla in medium-size bowl until well blended.
• Mix in flour, salt and 1/3 cup finely chopped hazelnuts.
• Press evenly in prepared pan.
• Bake for 20 minutes or until top is golden brown.
• Remove pan to wire rack and cool 10 minutes.
• Spread top evenly with chocolate-hazelnut spread, then sprinkle with remaining hazelnuts.
• Chill to set top, then cut into 24 bars.

TRIPLE HAZELNUT CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.
• Preheat oven to 350 degrees F.
• In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
• In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
• Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
• To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
• Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.
• To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
• Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
• To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.
• Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
• Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.

CHOCOLATE AND HAZELNUT LOAF CAKE WITH MASCARPONE FROSTING

Steps:

• Preheat oven to 175°C (350F) and line an 8x4" loaf tin with parchment paper.
• Place butter and dark chocolate chunks in a microwave-safe bowl. Heat on high at 20 second increments, stirring well after each heating round until butter and chocolate are melted and smooth. Set aside and allow to cool for 10-15 minutes before using.
• Sift and mix flour, cocoa powder, salt, baking powder and baking soda in a medium sized bowl and set aside.
• Place eggs in a large bowl of a stand mixer fitted with the paddle attachment. Beat on medium for 1 minute. Add vanilla extract, sugar, and cooled butter-chocolate mixture and mix for another 1-2 minutes until well combined. Mixture should be slightly thick and fudgy.
• Add dry ingredients, alternating with milk, in two additions and mix until just combined. Do not overmix.
• Pour batter into loaf tin and bake for 45-55 minutes or until a skewer inserted into the center comes out clean. In the meantime, prepare mascarpone frosting.
• Allow cake to cool for 5-10 minutes in loaf tin, then transfer to a wire rack to cool completely. Do not frost cake until its completely cooled down.

WHITE CHOCOLATE COCONUT HAZELNUT FROSTING

Steps:

• In a small saucepan, combine white chocolate, butter and cream. Heat, stirring constantly, over low heat until smooth. Cool 15 minutes.
• Add coconut, nuts and confectioner's sugar. Mix well. If necessary, add a little more confectioner's sugar or milk to reach a soft spreading consistency.