Flourless Hazelnut Mascapone Chocolate Cake Gluten Free Food

FLOURLESS HAZELNUT CHOCOLATE CAKE (GLUTEN-FREE)

Steps:

• Melt chocolate and butter in a double boiler. Set aside.
• Preheat the oven to 350°F/360°C degrees.
• Whip egg whites until a stiff peak forms. Set aside.
• In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix.
• Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
• Fold in the egg whites and mix. Pour in a 7-inch springform pan.
• Bake for 30 minutes.
• Cool and refrigerate for several hours or overnight. Sprinkle powdered sugar on top using a small strainer.
• Infuse love, slice and serve!

HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F.
• Butter and flour two 8-inch cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.
• For the crunch:
• Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.
• For the filling:
• Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.
• For the topping:
• Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.
• To assemble the cake:
• Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.

FLOURLESS HAZELNUT MASCAPONE CHOCOLATE CAKE (GLUTEN-FREE)

Steps:

• If you are using whole hazelnuts, preheat the oven or oven toaster to 350ºF/180ºC. If you are using hazelnut meal, skip to step 4.
• Toast the whole hazelnuts for about 10 minutes until fragrant. Set aside and cool.
• Place the cooled hazelnuts in a food processor and grind to make hazelnut meal. Do not over-process. If you do, it will turn into nut butter.
• In a small pan, melt butter and chocolate under very low heat.
• Preheat oven to 350ºF/180ºC. Spray oil inside a 9-inch springform pan.
• In a bowl, beat mascapone cheese until creamy. Add sugar and beat again.
• Add eggs and beat until creamy.
• Add the chocolate mixture, vanilla and liquor (if using) and mix well.
• Add hazelnut meal, salt, and cinnamon and mix well.
• Bake for about 40 - 45 minutes. Set aside and cool.
• When the cake is cooked, remove the pan and place the cake on a cake plate.
• Dust cocoa powder and powdered sugar using a stencil (see note above).
• Infuse love and serve with whipped cream and/or ice cream if desired.

FLOURLESS CHOCOLATE-HAZELNUT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
• Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
• Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

FLOURLESS CHOCOLATE HAZELNUT CAKE

Steps:

• Preheat to 350°F. Spray a 9-inch-diameter springform pan with cooking spray, then line bottom with a parchment paper round. Wrap the outside of pan tightly with 2 layers of heavy-duty foil.
• Combine chocolate and butter in a medium metal bowl or double boiler. Bring a small saucepan of water to a simmer and place the bowl on top. Whisk until the mixture is melted. Set aside.
• In a large bowl, whisk together eggs, brown sugar, chocolate or hazelnut liqueur. Whisk in the chocolate mixture until smooth, then stir in ground hazelnuts and salt.
• Pour the batter into the prepared springform pan. Fill a roasting pan halfway with boiling water and carefully place the pan in the center (so that water reaches about halfway up the sides of the springform pan). Tent the top of the springform pan loosely with foil and bake about 90 minutes. The top will still look shiny but should be dry to the touch.
• Remove the springform pan from the roasting pan and cool. Refrigerate about 3 hours before serving, then enjoy with fresh whipped cream!

FLOURLESS CHOCOLATE HAZELNUT CAKE (GLUTEN-FREE)

Steps:

• Preheat oven to 160°C / 140°C fan-forced. Grease a deep 20 cm round cake pan. Line base and sides of the pan with baking paper.
• Combine the butter and the chocolate in a small saucepan. Stir over a low heat until smooth and cool for 10 minutes.
• Beat the egg yolks and the caster sugar in a medium bowl with an electric mixer until thick and pale.
• Beat in the chocolate mixture to the egg yolks.
• Using a clean small bowl, beat the egg whites until soft peaks form.
• Fold the hazelnut meal into the chocolate mixture, then fold in the beaten egg whites in two batches.
• Spoon the mixture into the prepared pan and bake for approximately 1 ½ hours.
• Cool in pan. Turn cake, top side down onto a serving plate.
• Ganache- bring the cream to the bowl in a small saucepan. Remove from the heat and add the chocolate. Stir until smooth. Stand 5 minutes before using.
• Spread the cake with the chocolate ganache to serve and top with chopped hazelnuts to serve.

NIGELLA LAWSON CHOCOLATE CHESTNUT CAKE ( GLUTEN FREE )

Steps:

• Preheat the oven to 180 degrees C, gas mark 4. Grease a 23 cm spring form or cake tin.
• Break the chocolate into pieces and melt in the microwave or in a double boiler (au bain-marie), and set aside.
• Whisk the egg whites with a pinch of salt until stiff, but not dry.
• In another bowl, whisk butter and chestnut puree with the sugar. Gradually whisk in the egg yolks, then add the rum and chocolate.
• Stir in a dollop of the egg white, whisk well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture.
• Pour the batter into the tin and let bake for 40 to 60 minutes. You could do the toothpick test, but it should not come out completely clean. Let the cake cool in it's tin on a rack before you unmold it on to a plate.
• Decorate with whipped cream and candied chestnuts.

FLOURLESS CHOCOLATE HAZELNUT CAKE

Steps:

• For cake, preheat oven to 325 degrees.
• Grease a 9 inch springform pan.
• Grind toasted hazelnuts in food processor until very finely chopped.
• Stir in baking powder and set aside.
• In a large bowl, beat egg yolks with sugar until pale in color.
• Mix in ground hazelnuts, Kahlua and melted chocolate.
• In a separate bowl, beat egg whites until stiff.
• Quickly fold 1/3 of the egg whites into chocolate mixture to lighten the mixture.
• Then add remaining whites and fold until no white streaks remain.
• Pour into springform pan.
• Bake in preheated oven for 60-70 minutes or until top of cake springs back when lightly touched.
• Cool on wire rack.
• When cake is cool, slice horizontally into 2 layers.
• Drizzle each cut side with 1 tbsp Kahlua.
• To make frosting, dissolve coffee in boiling water.
• Set aside.
• Melt chips in microwave oven, stir until smooth.
• Set aside.
• In medium bowl, combine butter and eggs, beat until creamy.
• Beat in melted chips and coffee, mixing until well blended.
• Spread generously between layers, down the sides and on the top of the cake.