Hazelnut Cake Squares Food

HAZELNUT CAKE SQUARES

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, water, Nutella and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, hazelnuts and, if desired, toffee bits. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Cool completely in pan on a wire rack. Dust with confectioners' sugar if desired.

CHOCOLATE-HAZELNUT SHORTBREAD SQUARES

Steps:

• Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.
• With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.
• Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.
• Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.
• Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.
• Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.

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-BAKE CHEESECAKE SQUARES

Steps:

• Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides. Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts. Spread in the prepared baking dish. Cover with plastic wrap and refrigerate until set, about 45 minutes.
• Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy. Add the confectioners' sugar and beat until stiff, then beat in the heavy cream until fluffy. Spread over the crust, cover and refrigerate until firm, at least 30 minutes.
• Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate until set, 30 minutes. Remove from the pan and cut into squares. Store in the refrigerator for up to 1 week.

HAZELNUT CAKE WITH NUTELLA MOUSSE

Steps:

• For the hazelnut cake: Preheat the oven to 325 degrees F. Butter and flour a 9-inch round or square baking pan.
• Pulse the hazelnuts until coarsely chopped in a food processor. Reserve. Combine the flour, cocoa powder, baking powder and salt together in a medium bowl.
• Combine the butter, sugar and vanilla in a large mixing bowl, and then beat until the mixture is light and fluffy, using an electric mixer. Beat in the eggs one at a time. Add the hazelnut paste and beat until incorporated and there are no lumps. Gradually add in the flour mixture, stopping the beater when it is just combined.
• Fold 1 cup of the chopped hazelnuts into the batter, reserving the rest for garnish.
• Transfer the batter to the pan and bake until a toothpick comes out clean when inserted into the middle of the cake, 45 to 50 minutes. Let the cake cool 10 minutes, then remove from the pan and let cool completely.
• For the nutella mousse: Mix the Nutella and mascarpone in a large bowl to combine. Beat the heavy cream in another large bowl, using a hand mixer, until just under soft peaks. Add in the Nutella mixture in 2 additions, and beat until you don't see any streaks. Place the mousse in a pastry bag fitted with a medium star tip. Refrigerate until ready to serve.
• To serve and assemble the cake: Cut the cake into 3-inch squares or rounds and cut each in half equatorially. Pipe the mousse on both the bottom and top halves of each of the cakes, and then give each cake a light sprinkey-dink of the chopped hazelnuts.

GLAZED HAZELNUT SQUARES

Steps:

• Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment, and spread hazelnuts in a single layer on top. Toast until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Transfer to a wire rack to cool. Place 1 1/2 cups hazelnuts in the bowl of a food processor, and pulse until finely ground; reserve. Roughly chop the remaining 1/2 cup nuts, and set aside.
• Grease a 9-by-9-inch cake pan with margarine, and line with parchment paper. Grease the parchment, and dust with matzo meal. Whisk together the ground hazelnuts and 1/2 cup matzo meal, and set aside.
• In the detached bowl of an electric mixer, whisk egg yolks, whole eggs, and 1 cup sugar over a pan of simmering water until warm to the touch. Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is thick, light in color, and leaves a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Fold in matzo-meal mixture. Fold in melted margarine.
• Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester inserted into the middle comes out clean, about 40 minutes. Transfer to a wire rack to cool completely, about 40 minutes.
• Invert pan, and turn out cake on wire rack so bottom of cake faces up. Set rack on a rimmed baking sheet.
• Spread remaining 1 cup sugar on the bottom of a 10 1/2-inch skillet. In a small bowl, whisk together orange juice and potato starch; set aside. Place skillet over medium-high heat. Without stirring, let sugar begin to melt. When sugar begins to turn golden around edges of pan, about 4 minutes, reduce heat to medium; stir melted and unmelted sugar together. Continue stirring until all sugar has melted and is clear and golden, about 1 minute. Stir in orange-juice mixture; cook, stirring, 1 minute.
• Remove skillet from heat, and stir in the chopped hazelnuts. Pour the glaze over top of cake, and spread the nuts evenly with the spatula. Let cool. Cut into 3-inch squares, and serve.

FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS

Steps:

• Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
• Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
• For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
• Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
• Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
• For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
• To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.