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White Chocolate Espresso Torte with Hazelnut Praline

White Chocolate Espresso Torte with Hazelnut Praline

This is when you really want to go all out; the hazelnut praline takes it to a new level.


Praline and chocolate curls

  • 1 1/2 teaspoons instant espresso powder
  • 1 cup hazelnuts, toasted, husked
  • 1 6- to 8-ounce block high-quality white chocolate (1 to 1 1/2 inches thick; for chocolate curls)


  • 12 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
  • 2 cups chilled heavy whipping cream
  • 2 1/2 teaspoons instant espresso powder

Soaking syrup and ganache

  • 2/3 cup Kahlúa or other coffee-flavored liqueur
  • 4 teaspoons instant espresso powder
  • 7 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2 tablespoons dark corn syrup
  • 3/4 cup heavy whipping cream


  • Nonstick vegetable oil spray
  • 4 large eggs, room temperature
  • 3 1/2 teaspoons instant espresso powder, divided
  • 1 teaspoon vanilla extract
  • 1 cup sifted cake flour (sifted, then measured)
  • 2 tablespoons (1/4 stick) unsalted butter, melted, cooled
  • 6 tablespoons powdered sugar, divided

Recipe Preparation

Praline and chocolate curls

  • Place sheet of foil on work surface. Bring sugar and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, 7 to 8 minutes. Mix in espresso powder, then nuts. Scrape mixture onto foil; quickly spread out. Cool completely. Chop praline into small pieces.

  • Microwave white chocolate block at 50 percent power in 10-second intervals until chocolate feels just slightly warm and is just beginning to soften (if too soft, let stand until firm enough to shave). Using vegetable peeler, shave 1- to 1 1/2-inch-wide ribbon, about 4 to 5 inches long, from block. Gently roll ribbon into loose curl (cylinder). Repeat, making 20 to 24 curls. DO AHEAD Praline and chocolate curls can be made 2 days ahead. Chill separately in airtight containers.


  • Stir chocolate and 5 tablespoons water in metal bowl set over saucepan of barely simmering water until chocolate is smooth. Remove bowl from over water. Cool chocolate to lukewarm, stirring occasionally. Using electric mixer, beat cream in large bowl until soft peaks form. Gradually pour lukewarm chocolate over cream, folding to blend well. Transfer 2 1/2 cups mousse to another medium bowl; gently fold in espresso powder. Cover and chill both bowls of mousse until firm, at least 6 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Soaking syrup and ganache

  • Stir liqueur and espresso powder in small bowl until espresso dissolves. Place chocolate and corn syrup in medium bowl. Bring cream to boil in small saucepan; pour over chocolate and corn syrup. Stir until melted and smooth. DO AHEAD Soaking syrup and ganache can be made 1 day ahead. Cover separately and store at room temperature.


  • Preheat oven to 350°F. Coat 15x10-inch sheet of parchment paper with nonstick spray. Line 15x10x1-inch baking sheet with prepared parchment (sides of baking sheet should not be coated).

  • Combine eggs, sugar, 2 teaspoons espresso powder, vanilla, and salt in large bowl. Using electric mixer, beat until egg mixture is thick and fluffy and falls in ribbons when beater is lifted, 6 to 7 minutes. Sift flour over in 3 additions, folding gently just to incorporate after each addition. Transfer 1 cup batter to small bowl; fold in butter. Fold batter from small bowl back into batter in large bowl just until combined; spread evenly on baking sheet.

  • Bake cake until tester inserted into center comes out clean and cake begins to pull away from pan, about 18 minutes. Cool cake in pan on rack 30 minutes.

  • Sift 2 tablespoons powdered sugar over cake. Cut around pan sides. Slide spatula under parchment to loosen from pan and invert cake onto work surface. Peel off parchment. Cut cake crosswise into 4 rectangles, each about 10x3 1/2 inches.

  • Place 1 cake rectangle on platter. Brush 2 tablespoons soaking syrup over. Spread 3 tablespoons ganache over, then 1/3 of espresso mousse (about 3/4 cup). Repeat 2 more times with cake, syrup, ganache, and mousse. Top with fourth cake layer; press lightly to adhere. Spread 2/3 cup plain mousse thinly over top and sides of torte to seal, then spread remaining mousse over top and sides. Tent loosely with foil and chill.

  • Before serving, press praline pieces into mousse on all sides of torte. Mound white chocolate curls on top. Mix 4 tablespoons powdered sugar and 1 1/2 teaspoons espresso powder in small bowl. Sift over top of torte.

Nutritional Content

10 servings, 1 serving contains: Calories (kcal) 904.2 %Calories from Fat 58.7 Fat (g) 59.0 Saturated Fat (g) 33.0 Cholesterol (mg) 181.2 Carbohydrates (g) 94.3 Dietary Fiber (g) 2.8 Total Sugars (g) 74.8 Net Carbs (g) 91.5 Protein (g) 11.9 Sodium (mg) 119.5Reviews Section

White Chocolate Espresso Torte with Hazelnut Praline - Recipes

Just in case you haven’t eaten enough dessert over the past two weeks, here’s another of those wonderful flourless chocolate confections – the combination of toasted hazelnuts and chocolate creates an absolutely heavenly cake with just the right amount of nuttiness one of my favorites and totally worthy of a mention here.

This cake freezes well or keeps in the fridge for about 4 days but bring it back to room temperature before serving. I decorated it with home made hazelnut praline and a scattering of edible gold dust for a festive look but you can use chopped roasted hazelnuts or just leave it plain.

Serve with or without a dollop of whipped cream on the side.

Ingredients for the torte:

6 oz (170g) of best quality chopped bittersweet or semi-sweet chocolate, chopped (or chocolate chips such as Ghirardelli)

4 oz (114g) of whole hazelnuts

2/3 cup (11 tablespoons), plus 3 more tablespoons of fine white sugar

4 oz (114g) of unsalted butter at room temp

1 teaspoon of vanilla extract

Ingredients for the glaze:

6 oz (170g) of best quality bittersweet or semi-sweet chocolate, chopped

½ cup (118ml) of heavy (double) whipping cream

Preheat the oven to 375F (190C). Butter a 9 inch (23cm) spring-form cake pan and line the base with a round of baking parchment. Butter the parchment and dust the inside of the pan with a little flour, knocking out any excess.

Melt the chocolate in a metal bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t come into contact with the water (Use a Pyrex glass pan so you can see what’s going on here). Stir until smooth, then cool.

Meanwhile, spread the hazelnuts in a shallow roasting pan and toast in the middle of the oven until they turn golden – about 7-10 minutes. Wrap them in a cloth and rub the skins off as much as possible. Don’t worry about any remaining stubborn bits of skin. Cool them completely.

Transfer the nuts to a food processor and add 3 tablespoons of sugar – grind until fine.

In a large bowl, beat together the softened butter with the remaining sugar until pale and fluffy. Add the egg yolks one at a time, beating well between additions. Beat in the salt, vanilla and melted chocolate. Finally beat in the hazelnut mixture and combine everything well.

In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Using a large metal spoon, gently fold about a quarter of the whites into the cake mixture to lighten it, then continue with the remaining whites using a gentle cutting motion until everything is well blended.

Spread the batter evenly into the spring-form pan and bake in the center of the oven for 45-55 minutes, or until a toothpick inserted into the middle of the cake comes out with just a few crumbs sticking to it.

Cool completely in the pan on a rack then invert onto a serving plate – peel off the parchment.

Put the chocolate into a small metal bowl. Bring the cream to a boil in a saucepan and pour over the chocolate stir until completely smooth and allow it to thicken for about 20 minutes.

Spread the glaze over the top and sides of the torte and garnish with chopped hazelnuts. Allow to stand at room temperature for about 2 hours until the glaze is set. Keep cool and covered loosely or freeze. Be sure to bring it back to room temp before eating.

The Eldest Minion

So, the youngest minion had her birthday last Thursday (on valentines), a cake was of course required!

I decided on this White Chocolate Espresso Torte thing that is reminiscent of a Tiramisu

We had a bit of a mini-fight about her not getting to know what cake she was getting before her birthday, but I won and got to make the cake! Go me!

Thank goodness I had a day off before her birthday or I would never have managed since this cake takes it’s sweet time to get ready (and I think it tastes better if it is made the day before it’s supposed to be eaten).

This is just slightly modified from a recipe I found on the internet (that can be found here: White Chocolate Espresso Torte With Hazelnut Praline).

I just kinda skipped the hazelnut praline and the coffee liquor, because I don’t like the liquor (I don’t drink alcohol in general) and I thought the hazelnut pralines didn’t sound good enough to bother with as well as a bit over the top.

  • 12 ounces (240 g) high-quality white chocolate, finely chopped
  • 5 tablespoons water
  • 2 cups (5 dl) chilled heavy whipping cream
  • 2 1/2 teaspoons instant espresso powder
  • 7 ounces (200 g) bittersweet chocolate (try to not exceed 61% cacao), chopped
  • 0,8 cup(2 dl) heavy whipping cream
  • Vegetable oil
  • 4 large eggs, room temperature
  • 2/3 cup (1,5 dl) sugar
  • 1,5 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup plain flour
  • 2 tablespoons (1/4 stick) butter, melted and cooled
  • 2 tablespoons powdered sugar
  • 1,7 ounces (50 g) dark chocolate
  • 2 teaspoons cocoa powder


  • One 6- 8 ounces (170 – 220 g) block of white chocolate
  • Some raspberries
  • One lime

So, here’s what we do, we start with the mousse.

Chop up the white chocolate, quite finely and add that and the water to a double boiler. Let it melt (with you occasionally stirring) until smooth.

While that melts, whip up the cream. It should be able to form soft peaks, but shouldn’t be mixed too hard (tricky balance at times, but if you ever whip it too hard, you can add a little more non-whipped cream to it and just mix it gently with a spoon or something).

When the chocolate has melted, get it off the heat and let it cool until it’s lukewarm. Try to stir it occasionally (and that means perhaps every five to ten minutes, not like a possessed person every other second, although that works as well).

Gently, gently mix the melted chocolate with the whipped cream, taking it slow and mixing with a spoon. More folding than mixing I suppose. Make sure it blends well.

When you’ve done that, get another bowl out, and scoop 2 ½ cups (6 dl) into that.

Fold in the espresso powder into that bowl (don’t worry if it doesn’t immediately mix, just wait for it to… “melt” into the mixture for a few minutes and then fold it around again).

So in the end you’ll have two bowls of mousse, one plain with white chocolate and one with white chocolate and espresso powder.

Seal the bowls with cling wrap and put them in the fridge to firm up. Original recipe says at least six hours, but one hour did the trick for me. This can be made a day ahead as long as you keep them chilled if you’re planning on assembling it the next day.

So, that was the mousse done!

Ganache is ridiculously simple to make, no magic to it whatsoever.

Chop up your dark chocolate finely and place it in a bowl.

Bring the cream to a boil in a saucepan of appropriate size and pour over the chocolate and, once again, stir until smooth.

Place the ganache wherever you want in room temperature and you have that finished as well! Go you!

Preheat your oven to 350 °F / 176 °C and pour a small amount of oil onto an approximately 15 x 10 inch (38 x 25 cm) baking sheet, spreading it out, to make sure the parchment paper sticks to it properly.

Melt the dark chocolate in a double boiler and, when properly melted, let it cool off for a few minutes until lukewarm.

In a bowl, combine the four eggs, espresso powder, vanilla sugar, cocoa powder and salt. Mix with an electric mixer on high speed for about six minutes until the mixture is kinda fluffy. If you don’t have an electric mixer, I’m sorry, but your arm is going to be aching for a while as you do this with a whisk. Then when you’ve done that, fold in the lukewarm chocolate.

Try to sift in the flour in about three turns, folding them in.

When that is done, transfer one cup (2,5 dl) of the batter into another little bowl and fold in the melted and cooled butter into that one before transferring it all back to the large bowl and folding the mixture back together

Spread it evenly on the baking sheet and pop it into the oven for about 18 minutes.

When a test stick comes out clean from the middle and it starts pulling away from the pan, it should be done. But be a bit careful here, you don’t want it too hard! Don’t leave the kitchen if you can help it! (Not that you would anyway, what is more important that baking a cake?)

When it’s done, let the whole baking sheet cool on a rack for about 30 minutes (or more) during which you can do something else. Nothing more needs your attention until later.

But before you go, cut the edges on the cake so you get clean lines. It’s not necessary, bit it’s a bit more aesthetically pleasing )

You’re back? You’re back, awesome.

Sift two tablespoons of powdered sugar over the cake until it’s kind of covered.

Now we have to turn this thing around.

Flip it over and now you have to cut it into four same size rectangles, approximately 10 x 3 1/2 inches (25 x 9 cm) each.

Now, place one of the rectangles on your platter of choice (it’ll have to be a pretty big one for the cake to fit).

Bring forth the ganache! Spread a third of the ganache over the first rectangle (a spatula works best here, I think) and then add a third of the espresso mousse over that. Personally, I thought the easiest way to do that was with a homemade pastry/piping bag.

It’s really easy to make one. Take a plastic bag and fill it up with as much mousse you need and just cut a small corner of the bag.

There you go, improvised pastry/piping bag!

Just keep repeating that. One third ganache, one third mousse for three layers. Just keep refilling your old bag for the mousse, it might get a little messy, but that’s half the charm of baking.

When you get to the last piece of cake, congratulations, you’re almost done! Just press down gently (not too hard! Think fluffy kitten, be gentle) on the whole thing to make sure it adheres properly. Anything spilling over the edges can be easily removed by sweeping the spatula around the edges.

Now, the white mousse. Make a new pastry/piping bag and add about 2/3 of it to the bag and start applying a thin layer around the whole cake. Use the spatula to smooth it down. After you’ve gotten the whole cake covered, use the last of the white mousse to thicken the layer as much as you want to.

Of course, you can make it a lot smoother than this…

Anyway, if you’re making this for the next day, cover in loosely tented tin foil (it might help you to put three toothpicks on top of the cake to help the tin foil not fall down on the cake) and put it in the fridge to decorate later. If you’re eating it the same day, let’s get down to decorating!

I decorated mine with white chocolate curls, raspberries, marzipan flowers and a few slices of lime, but of course, you can decorate it with just about whatever you want to.

Anyway, for the chocolate curls you need your bar of chocolate intact (or, well, mostly intact anyway), so don’t break it! Put the bar on a plate or something and put it in the microwave for about 10 seconds at a time. Don’t trust the surface, by the way, it’s getting all fluid in the middle before the surface will tell you anything. So 20 seconds at maximum perhaps?

I’ve heard that only Scandinavia has cheese planers/slicers, but maybe you can buy those everywhere nowadays. What do I know? Anyway, if you don’t have one, use a potato peeler or something like it, I’m sure that works just as well.

So, take your kind-of-but-not-too-soft bar of chocolate and start slicing away of it, getting curls out of it if you’ve done it right and it’s not too soft. If it is, just let it firm up a little before trying again.

Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust (Closed)

I’ve been anticipating telling you about this downright amazing cookbook that I’ve been cooking from non-stop the past few weeks. A cookbook with a ton of gorgeous pictures and recipes that always turn out perfect can come from none other than Angela over at Oh She Glows ! Angela’s blog was one of the first I began referring to from recipes when I made the transition to eating vegan. My dad was actually the first one to discover her blog, and shortly after I was hooked! It seemed like very single recipe we tried from her blog turned out a delicious and satisfying meal that automatically went onto the ‘to make again’ list. Angela is such a huge source of inspiration and knowledge, from her recipes to her personal stories shared on her blog, I feel like we can totally drink margaritas together and it would be all good and totally not awkward . When Angela asked if I would like to take an advance peek at her highly anticipated cookbook, of course I jumped at the chance.

One of the things I love the most about Angela’s recipes in her book is that they all use common, easy to find ingredients and transform them into perfect meals and desserts. This perfectly creamy and chocolaty espresso torte is no exception. Since receiving Angela’s cookbook I’ve already made almost every smoothie recipe, roasted chickpeas, and a number of the main meal/salad recipes, so needless to say, I’m a fan!

Angela kindly sent me a copy of her cookbook to review, but if you would like to win a copy, leave a comment below telling me your favorite frozen dessert. Entries close at midnight on Thursday, March 13th.

Praline–White Chocolate Staircase

This is a spectacular dessert, using all the skills of a professional pastry chef. White chocolate tubes are filled with alternating layers of praline cream and chocolate mousse, capped by striped chocolate wafers. Successively smaller striped wafers are inserted into the sides of the tubes to create the “staircase” effect.

Special Equipment:
6-inch slanted tube molds, PVC plastic, transparent, with a 2-inch interior diameter (see below)
2 heavy plastic sheets, approx. 12 by 15
One icing or mortar comb (serrated scraper used to scratch parallel lines in cement)
Three steel ring cutters, one 3-inch, one 2-1/2-inch, and one 2-inch diameter


  • Glazed Hazelnuts with Crystalline Tails
  • Sugar - 2 cups
  • Hazelnuts - 12 large
  • Cocoa powder for dusting
  • Striped Chocolate Discs
  • Bittersweet Chocolate - 8 ounces
  • White Chocolate - 16 ounces
  • Chocolate Tubes
  • White Chocolate - 1-1/2 pounds
  • Praline Cream Filling
  • Milk Chocolate - 7 ounces, melted
  • Hazelnut-almond or hazelnut paste - 13 ounces
  • Heavy (whipping) cream - 1/2 cup
  • Dark Chocolate Mousse
  • Bittersweet Chocolate - 6 ounces, chopped
  • Milk - 2 cups
  • Eggs - 4, separated
  • Sugar - 1/2 cup
  • Espresso Coffee - 2 tablespoons
  • Dark Rum - 1 tablespoon
  • Heavy (whipping) cream - 1 cup, beaten to firm peaks
  • Thick caramel - 1 cup


To make the glazed hazelnuts: These lovely decorations are similar to caramel apples, only you will allow the caramelized sugar to create long tails on the hazelnuts. Arrange a rack system for hanging the hazelnuts a very simple system is to stretch a string or a long strip of masking tape between the cabinets over the kitchen sink. Hang the string or tape up high the caramel tails need space. Fasten it firmly, as the nuts will be heavy. Have at least eight large paper clips handy. Uncoil the paper clips so that they have a small hook at the top and a long straight wire. Clean the clips, then push the straight wire into the bottom center of each hazelnut. Make sure the hazelnuts are dry. Set aside.

Put the sugar in a heavy saucepan and place over low heat. Let the sugar melt, stirring occasionally with a wooden spoon, then increase the heat to medium. Cook without stirring until the sugar reaches 325 F (light caramel, just beyond the hard-crack stage) brush away any crystals which form on the sides of the pan with a damp brush. Remove the pan from the stove and place it in the kitchen sink.

Holding the hook end of a paper clip, dip a hazelnut completely into the caramel mixture, lift, hold for 5 seconds, and dip again. Slowly raise the hazelnut out of the mixture, letting the caramel create a long tail. Hook the paper clip to the string or masking tape, letting the “tail” hang down. Repeat. You will only use 8 hazelnuts make 12 to allow for breakage. When the caramel on the hazelnuts and “tails” has completely set, gently remove the paper clips and lay the caramel-covered hazelnuts and their tails on waxed paper or foil in a cool, dry place.

To prepare the tube mold: Have someone saw a transparent plastic tube 6 inches long. Using a mitering box, saw the ends of the tube at parallel 15-degree angles, so that the tube stands on one end, and the other end is then parallel to the surface.

To decorate the plates: Cut a triangular piece of parchment paper large enough to reach all the way across the serving plates you plan to use, and half as wide as the plates at the end opposite the point. Run dampened fingers over one side of the triangle to make it adhere to the plate. Position it on a plate, point touching one side. Dust with cocoa powder. Carefully lift the triangle, leaving a clean triangular swath across the plate. Carefully set the plate aside. Repeat with all plates. Note that you only want enough dampness on the parchment to make it adhere any extra moisture or drops would ruin the design.

To make the striped chocolate wafers: Have the steel ring cutters ready. Turn over 2 baking sheets and cover the bottoms with heavy plastic. Grate 2 ounces of the bittersweet chocolate. Melt the remaining chocolate in the top of a double boiler over barely simmering water and heat to 114 F. Take off the heat and stir in the grated chocolate. Let the chocolate cool to 86 F. Hold at that temperature on a heating pad set to 90 F.

Pour half the bittersweet chocolate out on a prepared pan and quickly spread to a thin layer with an offset spatula. Make a thin rectangle at least 10-by-12 inches. Using the comb, draw straight down the sheet of chocolate, making a series of parallel stripes. Clean the comb and continue until the entire sheet is reduced to a series of stripes. Repeat with the remaining chocolate on the other prepared pan. Put in the freezer for 10 minutes to set.

Grate 4 ounces of the white chocolate. Melt the remaining chocolate in the top of a double boiler over barely simmering water and heat to 114 F. Take off the heat and stir in the grated chocolate. Let the chocolate cool to 84 F. Hold at that temperature on a heating pad set to 84 F.

Take the bittersweet chocolate stripes out of the freezer. Working with one pan and half of the white chocolate, pour the white chocolate over the stripes, spreading it rapidly into a thin layer with an offset spatula. Work quickly or the stripes will melt and mix with the white chocolate. Let cool. When the chocolate just loses its sheen, cut four circles of each size from the chocolate, pulling away the portion between the circles and leaving the discs behind. Return to the freezer to set. Repeat with the remaining chocolate and the other pan of stripes.

To make the white chocolate tubes: Grate 6 ounces of the white chocolate. Melt the remaining chocolate in the top of a double boiler over barely simmering water and heat to 114 F. Take off the heat and stir in the grated chocolate. Let the chocolate cool to 84 F. Hold at that temperature on a heating pad set to 84 F.

Holding the tube mold in your fingers, over a pan, spoon melted white chocolate into the tube, letting it coat the side. Rotate the tube and pour more chocolate inside. Continue in this manner until the entire tube is coated inside with a layer of chocolate just a little thicker than 1/8 inch. The advantage of a transparent tube mold is obvious! Do not hold the mold in the same place too long or the heat from your fingers will affect the chocolate. Clean the edges and let cool to room temperature. The melted chocolate which runs into the pan may be remelted and reused. When the chocolate inside the tube reaches room temperature, slip two fingers into one end of the mold and gently rotate the chocolate lining it will slide out. Dip the end of the white chocolate tube in a little of the melted white chocolate and use it to cement the tube in the center of the triangular swath on one of the prepared plates, pointing away from the point of the triangle. Repeat to form and cement all the tubes in place. Place in the freezer or refrigerator until ready to fill.

To make the praline filling: Put the ingredients in the bowl of a mixer fitted with a whisk attachment and beat together. Set the mixer on medium-high and whip for 5 minutes. Set aside.

To make the chocolate mousse: Put the chocolate in a bowl. Bring the milk to a boil over medium-high heat. Whisk the egg yolks and sugar together in a medium bowl. Whisk a large spoonful of hot milk into the egg mixture to temper it, then slowly pour in the remaining hot milk, whisking constantly to blend. Place back over medium heat and cook until the custard mixture thickens enough to coat the back of a spoon. Pour the hot custard over the chocolate. Let stand for 30 seconds, then gently stir to blend in the chocolate. Stir in the espresso and rum. Beat the egg whites to firm peaks. Fold a large spoonful into the chocolate mixture to lighten it, then fold in the remaining egg whites in two additions. In the same manner, fold in a large spoonful of the whipped cream, then fold in the remaining cream.

To assemble: Take the plates with the chocolate tubes and pan of striped chocolate wafers out of the freezer. Put the praline cream and the chocolate mousse in separate pastry bags fitted with large plain tips. Carefully — there can be no drips on the already-decorated plates — insert the tip of the mousse pastry bag into a tube and fill about 2 inches of the tube with chocolate mousse. A long-handled iced teaspoon may come in handy to push the mousse down in the tube. Pipe about 3 inches of praline cream into the tube. Pipe a puff of mousse into the praline, then fill to the top with more praline filling. Lift a 3-inch striped chocolate wafer from the pan and place on top of the tube to seal it, pressing it gently into the top of the praline cream. Repeat for each plate.

Lift all the remaining chocolate wafers from the pan. Using a heavy knife, heat the knife over a stove burner, then gently press the knife into the exposed slanted edge of a tube, about one third of the way from the top, making a notch for a wafer. While the chocolate is still hot and melted, gently press a 2-1/2-inch wafer, stripes up, into the notch and hold it until the chocolate cools enough to keep it in place. Repeat, making another notch two thirds of the way down the tube from the top, and insert a 2-inch striped wafer in the same manner. Repeat for each dessert.

Put the caramel in a pastry bag fitted with a medium plain tip. Starting at the bottom of the staircase, pipe three successively smaller dots of caramel, ending at the point of the cleared triangle on the plate. Repeat for all plates.

Rest two glazed hazelnuts against the staircase on each plate, crystalline tails up.

How To make Choc Hazelnut Mascarpone Torte 2

Do you like chocolate, hazelnuts and ice cream? So do I! .
Try this delicious homemade ice cream with mascarpone, chocolate and hazelnuts.
You don’t even need an ice cream machine.

Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!

Ingredients for 6 servings:

250 g mascarpone cheese
3 tbsp hazelnut butter
180 g dark chocolate
150 ml whipping cream
2 tbsp dark muscovado sugar
Dark chocolate for garnish

ULTIMATE Ferrero Rocher Cake - Rich Chocolate Hazelnut Cake!!

Do you enjoy the chocolate and hazelnut flavors of the popular Ferrero Rocher candy? You'll love those same flavors in this Ferrero Rocher cake made with hazelnuts, Frangelico, chocolate and Nutella! For this cake, I add pieces of waffle cookies for extra crunch and frost the outside of the cake with a Nutella butter cream! It's a chocolate-lover's dream!

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ALL MY RECIPES can be found HERE:

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In celebration of 100K subscribers, I'm showing you how to make a chocolate hazelnut ferrero rocher cake. This recipe is slightly modified from Liv By Cake's blog. Go check out her amazing blog below. Thank you all so much for 100K.

#Cake #100K #NotAnotherCookingShow

'Travelin' Man' Remix by Dyalla

Nutella Mascarpone Filling with Chocolate Glazed Cake

It's time for some cake! Filled with Nutella and covered in a delicious chocolate glaze. Exact ingredients can be found here:

Ferrero Rocher Cake - 4k video

Ferrero Rocher Cake - consists of chocolaty brownie layers, alternating with hazelnut meringue layers, filled with nutella frosting and chocolate ganache, coated with toasted hazelnuts and topped with an amazing chocolate glaze.

To print the recipe check the full recipe on my blog:

Makes about 18 servings

Brownie Layers
3.5 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (2g) instant coffee powder
1 tbsp (8g) unsweetened cocoa powder
1 cup (200g) sugar
1/2 tsp (3g) salt
3 eggs
1 tsp (5g) vanilla extract
3/4 cup (95g) flour
1 oz (30g) semisweet chocolate, chopped, divided in 3

2 cups (300g) hazelnuts, whole, divided

Meringue Layers
1/2 cup (75g) hazelnuts, toasted and grounded
1/2 cup (60g) powdered sugar, divided
4 tbsp (60g) sugar, divided
3/4 cup (95g) all-purpose flour
4 egg whites
1 tbsp (15ml) lemon juice
Pinch of salt

Chocolate Ganache for filling
7 oz semisweet chocolate
3/4 cup (200g) whipping cream

Nutella Frosting
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
1/2 cup (60g) unsweetened cocoa powder
3/4 cup (200g) nutella
1 1/2 tsp (7g) vanilla extract
1 1/3 cup (300g) butter, room temperature

Chocolate Glaze
7 oz (200g) semisweet chocolate, small pieces
1/4 cup (56g) butter
1/4 cup (50g) sugar
2/3 cup (160ml) milk

For decorating
Ferrero Rocher truffles
chocolate chips/curls
chopped hazelnuts

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Chocolate hazelnut cheesecake | Akis Petretzikis

Chocolate hazelnut cheesecake | Akis Petretzikis

Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Powered by: Whatever Productions

Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou

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Hazelnut Crunch Cake with Mascarpone and Chocolate Finish

Caramel hazelnut(Hazelnut Praline) chocolate mousse cake 焦糖榛子巧克力慕斯蛋糕

Hazelnut praline paste
Hazelnut 200g
160℃(320℉) for 8 minutes
Sugar 210g
Water 60g

Hazelnut cocoa cake
Baking sheet of 32 cm x 27 cm
6 egg yolks
Sugar 30g
Hazelnut praline paste 60g
Cake flour 50g
Cocoa powder 20g
3 egg whites
Sugar 60g
180°C (356°F) for 12 minutes

Hazelnut chocolate mousse
Milk chocolate 50g
Liquid cream 100g
Gelatin 7.5g
Hazelnut praline paste 90g
Liquid cream 200g

Hazelnut chocolate ganache
Hazelnut praline paste 80g
Dark chocolate 80g
Liquid cream 80g

32cm x 27cm的烤盘
糖 30g

Pâte de praliné noisettes
Noisette 200g
160 ℃ (320 ℉) pandeant 8 minutes
Sucre 210g
Eau 60g

Gâteau aux noisettes et au cacao
Plaque de cuisson de 32cm x 27cm
6 jaunes d'oeuf
Sucre 30g
Pâte de pralinée noisette 60g
Farine T45 50g
Poudre de cacao 20g
3 blancs d'oeufs
Sucre 60g
180°C (356°F) pendant 12 minutes

Mousse au chocolat aux noisettes
Chocolat au lait 50g
Crème liquide 100g
Gélatine 7.5g
Pâte de pralinée noisette 90g
Crème liquide 200g

Ganache au chocolat aux noisettes
Pâte de pralinée noisette 80g
Chocolat noir 80g
Crème liquide 80g

Easy creamy chocolate cake with chocolate hazelnut mascarpone frosting

For the sponge:
220gr all-purpose flour
65gr unsweetened cocoa powder
250gr granulated sugar
3 Teaspoons baking powder
1 Tablespoon salt
2 large eggs
120ml vegetable oil
250ml heavy cream
1 teaspoon vanilla paste (optional)

For the frosting yummy cream:
150-200ml heavy cream
3 tablespoons Nutella
250gr mascarpone
Strawberry or raspberry jam

Any flowers
Strawberries, raspberries, blueberries

***** More recipes on instagram: @biankabart *****

Ferrero Rocher Mousse Cake (Nutella Mousse Cake)

Ferrero Rocher Mousse Cake sounds, looks and tastes incredible. Inspired again by the irresistible Ferrero Rocher truffles this mousse cake is made of a chocolate hazelnut sponge cake at the bottom topped with an amazing crunchy hazelnut streusel, covered in a silky smooth Nutella mousse and topped with chocolate glaze.

#ferrerorocher #moussecake #nutella

To print the recipe check the full recipe on my blog:

Makes about 10-12 servings

Chocolate hazelnut sponge cake
2 eggs, separated
1/4 tsp (1g) salt
1/3 cup (70g) sugar
2/3 cup (70g) ground hazelnuts
2 tbsp (16g) unsweetened cocoa powder

Crunchy Hazelnut Streusel
Streusel Dough
1/4 cup (60g) butter, room temperature
1/4 cup (50g) brown sugar
1/2 tsp (2g) salt
1/2 cup (50g) ground hazelnuts
1/2 cup (60g) all-purpose flour
For the crunch
1/2 cup (40g) paillete feuilletine or corn flakes
1/3 cup (100g) Nutella

Nutella Mousse
5.5 oz (150g) semisweet chocolate
1/2 cup (120g) whipping cream
1/2 cup (150g) Nutella
2 tsp (8g) gelatin powder
2 tbsp (30ml) cold water
1 1/2 cup (360g) whipping cream (35% fat), chilled

Chocolate Glaze
4 oz (120g) semisweet chocolate
5 oz (140g) whipping cream

For decoration
Ferrero Rocher truffles
chopped hazelnuts
chocolate shards

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Hazelnut Mascarpone Mousse

Hazelnut Mascarpone Mousse
This mousse is so decadent with the airy whip texture for any festive or romantic evening. Tastes like a chocolate cloud, can not resist this delightful dessert. Try it this year for your holiday parties.
-1 cup mascarpone cheese
-1 cup hazelnut spread
-2 cups heavy whipping cream
Thanks for watching. Subscribe, like and share. Enjoy!

#hazelnutspread #nutellarecipe #mousse #mascarponerecipe #holidaydessert #festivedessert #mascarponecheese #bemycook #whippingcream

Pastel de Avellana 100% - Hazelnut Cake 100%

Chocolate Hazelnut Baklava Rolls

Ρολά μπακλαβά σοκολάτα φουντούκι

Get the recipe on my website:

Makes 10 Rolls:
​1 cup chocolate hazelnut spread (my recipe)
1/2 cup tasted chopped hazelnuts
5 sheets phyllo
​1/4 pound unsalted butter, melted

For the syrup:
1/2 cup sugar
​1/4 cup water
juice of 1/2 orange

​Optional: powdered sugar and cocoa powder
sliced bananas for serving

​Preheat oven to 375 degrees Fahrenheit, 191 degrees Celsius.

Begin by making the syrup.
​Combine all of the syrup ingredients into a small saucepan. Mix well and bring to a boil. Cook just until the sugar is dissolved.
Set aside to cool completely.

​Cut the phyllo in half and stack covered with a slightly damp towel to prevent it from drying out.
​Line a baking tray with parchment paper.

​Brush a sheet of phyllo with melted butter. Place a spoonful of chocolate hazelnut spread and top with some chopped hazelnuts.
​Fold the sides of the phyllo pastry over the filling and brush with some melted butter. Roll up and set on the baking pan.
Continue the same process.
Brush the tops of all of the rolls with the remaining melted butter.
​Bake in the preheated oven 15-20 minutes or until golden all around.

​As soon as the baklava rolls come out of the oven, pour the syrup over them.
​Let them soak in the syrup for 5 minutes then flip them over.
If you are not soaking these with syrup just dust them with confectioner's sugar and cocoa powder.
​Serve warm over some banana slices.

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DELICIOUS CHOCOLATE CAKE RECIPE | How to Make a Tasty Layered Cake | Dessert Ideas | Baking Cherry

. Get the written recipe here:
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. You may also like:
→ Jiggly Jello Pudding:
→ Quick & Easy Nutella Cake (Egg-Free):
→ Lockdown Mug Cake:
→ Super Moist Coconut Cake (Tres Leches Cake):
→ Chocolate Cheesecake Cake:
→ Super Moist Powdered Milk Sheet Cake:
→ Chocolate Truffle Layer Cake with Whipped Ganache Frosting:
→ Fluffy and Moist Chocolate Mousse Sheet Cake (No Oil, No Butter):
→ Egg-Free Microwave Chocolate Mug Cake:
→ Blueberry Lemon Bundt Cake:
→ Apple Crumble Cheesecake Bars:
→ Black Forest Cake with White Chocolate Mousse Filling:
→ Fluffy and Moist Cinnamon Roll Poke Cake:
→ Red Velvet Cheesecake Cake:
→ No-Bake 3 Milk Treats:

Delicious Chocolate Layer Cake Recipe. A rich and moist chocolate cake, filled with a creamy and smooth chocolate filling and topped with a delicious ganache frosting.

Nutella Condensed Milk Buttercream Silky Smooth No Grit NO Powdered Sugar Pipes like a DREAM!

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Biscoff Condensed Milk Buttercream No Powdered Sugar Cookie Butter Frosting:
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Popcorn & Salted Caramel Condensed Milk Buttercream Frosting with REAL popcorn!:
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INGREDIENTS: Makes Approximately 4 1/2 Cups
500g Unsalted Softened Butter
1 Can (395-400g) Sweetened Condensed Milk
3/4 Cup Nutella OR Chocolate Hazelnut Spread


Link to convert Grams to Cups

#Nutella #CondensedMilkButtercream #Frosting

Ferrero Rocher candy cake - don't tell anyone about this no baking recipe!

Ferrero Rocher candy cake - don't tell anyone about this no baking recipe!

Ferrero Rocher - 30 pieces
bananas - 2 pieces

for the cream:
mascarpone - 250 g
powdered sugar - 120 g
vanilla essence - 5 ml
liquid cream - 800 ml

for caramelized peanuts:
sugar - 50 g
butter - 15 g
peanuts - 50 g
water - 20 ml

for the middle filling:
nutella - 200 g

Tray diameter 26 cm
In the fridge 2 h
Ferrero Rocher - 30 pieces
bananas - 2 pieces

for the cream:
mascarpone - 250 g
powdered sugar - 120 g
vanilla essence - 5 ml
liquid cream - 800 ml

for caramelized peanuts:
sugar - 50 g
butter - 15 g
peanuts - 50 g
water - 20 ml

for the middle filling:
nutella - 200 g

Tray diameter 26 cm
In the fridge 2 h

The Ultimate Chocolate Cake Recipe

A decadent and moist Chocolate Cake recipe with whipped, chocolatey & silky smooth chocolate frosting. Both, the cake and the frosting are so easy to make. It makes for a stunning birthday cake.
­⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

►3 cups all-purpose flour
►1/2 cup unsweetened cocoa powder
►2 cups granulated sugar
►2 tsp baking soda
►1 tsp salt
►2 cups warm coffee (not hot)
►2 Tbsp white vinegar
►1 Tbsp vanilla extract
►2/3 cup light olive oil (not extra virgin)

►12 oz cream cheese, room temperature
►1 cup (16 Tbsp) unsalted butter, room temperature
►5 cups powdered sugar
►1 cup unsweetened cocoa powder
►1/2 tsp salt
►2 tsp vanilla extract


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►Lemon Poppy Seed Cake with Lemon Buttercream Frosting -
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►How To Make German Fruit Cake Recipe (Obsttorte) -
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►Simple Russian Apple Cake - Sharlotka -
►How To Make Peach Cake with Fresh Fruit -
►Easy Strawberry Cake Recipe with Strawberry Sauce -
►Fresh Mango Layer Cake Recipe -
►Blackberry Lemon Cake Roll (Swiss Roll) -
►Blueberry Lemon Cake Recipe -
►Royal Walnut Cake Recipe -
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Gino D'Acampo's No-Bake Chocolate and Hazelnut Cheesecake | Gino's Italian Express

Riding on horseback through vineyards and hazelnut groves in Piemonte, Gino D'Acampo prepares a scrumptious chocolate and hazelnut cheesecake using local ingredients. Watch now on ITV Hub:

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No-Bake Nutella Cheesecake Recipe

Tasty and easy to make no-bake Nutella cheesecake. This recipe doesn't require gelatin. If you a Nutella lover you must try this cheesecake recipe.

More Cake Recipes:
No-Bake Peanut Butter Cheesecake:
No-Bake Mango Cheesecake:
Strawberry Mousse Mirror Glaze Cake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
Giant Oreo Cake:
Number Cake:


My favorite kitchen equipment:

For the crust:
10oz (280g) chocolate biscuits / graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2½ cups (560g) cream cheese
2/3 cup (85g) powdered sugar
1½ cups (470g) Nutella
1 tablespoon cocoa powder
1 teaspoon vanilla extract
For the Nutella ganache:
1/3 cup (80ml) heavy cream
2/3 cup (200g) Nutella

1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 8-inch (20-21 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add Nutella, cocoa powder and vanilla extract. beat again until smooth and creamy.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: place the Nutella in a large bowl and set aside. in a small saucepan bring heavy cream to a simmer, remove from heat and pour over the Nutella. Let stand 1-2 minutes and stir until ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Freeze for two hours before serving.
• For esthetic look, before you remove the springform pan, run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.

I would really appreciate if you could help and contribute to the community by translating the video into another language:

Chocolate Fondant Recipe - Eid Special - CookingWithAlia - Episode 116

To view written recipe, click here:

To celebrate Eid, I am going to show you how to make a heavenly chocolate dessert: Chocolate Fondant! I flavored this easy to make chocolate cake with cardamom but feel free to replace it with vanilla extract, cinnamon, chili powder, etc. This treat with a crusty outside and smooth chocolate inside will definitely make your friends and family nominate you as the Super Chef of the week!

How to Make a Mocha Cake

How to Make a Mocha Cake
Full Recipe:

Coffee always accentuates the chocolatey flavor of a chocolate cake of ganache. Most of the time you don’t even notice it but today I’m pouring some extra espresso into the batter and buttercream to make an amazing mocha cake! Between each layer you’ll find a mocha buttercream, chocolate ganache and chopped chocolate covered espresso beans. This is a cake for coffee lovers so if you’re not a fan maybe try my ultimate funfetti cake?


My classic Italian tiramisu recipe has lightly sweet mascarpone filling layered with ladyfingers soaked with a spiked espresso mixture and topped with a dusting of cocoa powder. It's practically perfect and totally delicious!

I love tiramisu because it has all the best things in one package: coffee, rum or brandy, a super creamy but not too sweet custard and just a little chocolate! It’s one of the FIRST recipes I made as a teenage baker and has remained a favorite ever since.

AMAZING Cheesecake Brownies Recipe

You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.

Chocolate Tarts Recipe

These mini salted chocolate tarts are super easy (seriously!) and use only a few basic ingredients in your pantry. Buttery tender shells with strong flavoured chocolate filling. And those flakes of salt on top really bind all the flavours together and bring the tarts to a different notch. Try!

NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!

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Black Forest Cake . – Bruno Albouze

Video with French subtitles. Here is one of the most popular cake on earth . Un des gâteau les plus connu au monde – Vous avez deviné, c'est la forêt noire!

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Dark and sumptuous chocolate cake recipe - Simply Nigella: Episode 2 - BBC Two

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Full recipe here: I never thought I would be in raptures about the joyfulness of a vegan chocolate cake. It’s true that I first made a version of it – the recipe kindly given to me by Caroline Stearns, my technical guru in the kitchen – when I was giving a supper for a vegan friend, but I now make this as my chocolate cake of choice, and I don’t even need to explain it’s vegan. On top of everything else, it’s incredibly simple to make.

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Coffee Sponge Cake With Cream

How to make coffe sponge cake with cream [ASMR cooking]

Coffee sponge cake
45g warm milk (3 tbsp)
10g coffee powder (1 tbsp)
3 egg yolks
10g sugar (1 tbsp)
45g vegetable oil (3 tbsp)
80g cake flour (you can use all purpose flour) (1/2 cup + 2 tbsp)

Coffee cream filling
100g mascarpone (1/4 cup)
40g sugar (3.5 tbsp)
250g heavy cream (1 cup)
2 tsp coffee powder
1 tbsp hot water

Cocoa powder and hazelnut for garnish

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How to make Chocolate Brownies | Jamie Oliver

Chocolate! As a naughty little treat who doesn’t love a beautiful, delicious chocolate brownie? Jamie has a perfect recipe for an indulgent one, made with top quality ingredients no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate! It’s gooey in the middle and crisp on top, all served up with ice cream too (and a few nuts on top?!) Give it a go this weekend and let us know how you get on.

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Phillip Gets a Telling Off From Gino On How to Eat Nutella | This Morning

Our favourite Italian chef Gino is here with something really sweet, chocolatey and creamy. He’s whipping up a cheeky cheesecake with a classic hazelnut and chocolate coupling.
Broadcast on 29/09/20
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Recipe Summary

  • 12 ounces hazelnuts
  • 2 teaspoons baking powder
  • 6 egg yolks
  • ⅝ cup white sugar
  • 6 egg whites
  • 1 pint heavy whipping cream
  • ⅛ cup chopped hazelnuts, for garnish

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.

In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.

In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.

Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.

When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.


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Use real butter

Recipe: chocolate hazelnut torte

Oh my! I had no idea that my knife skills instructor could evoke such… interest from my readers! Honestly, weren’t you all impressed with the chiffonade? Well, here is one last shot from class – something I finally learned to do correctly:

knife honing

Speaking of knives, Adrienne, the winner of the Kyocera ceramic knife giveaway, finally received hers and sent me a picture of her happy new knife. I thought the dreamy look on her face was too adorable not to post. She looks like a pro! (courtesy Adrienne):


How often do you start out in the kitchen with the intention of making one thing, only to wind up with an end-product that is not what you had in mind? It tends to happen more often with pastries and desserts for me. Is that because I occasionally screw things up when making pastries, but rarely have moments like that when cooking anything savory? I think I am a more confident savory cook. Even so, I really enjoy futzing about with the sweets.

semi-sweet and milk chocolates with hazelnut butter

I had an extra 11名-inch sheet of chocolate chiffon cake lying around from when I made chocolate mousse bombes and thought I’d try using it in a triangle torte. My pastry class made a triangle torte as a group and I’ve seen it again in a few of my cookbooks. Instead of the denser, tackier cake from the class recipe (I believe it comes from Pure Chocolate), the chocolate chiffon was airy and thicker. I sliced the cake in half (thus, two 8.5吇-inch cakes) and then sliced them into layers, resulting in four 8.5吇-inch cake layers.

adding warm chocolate for the hazelnut filling

The hazelnut filling calls for hazelnut praline paste, which in my mind, is heaven. We had a giant bucket of it to use in our pastry class, but I have yet to find it easily around here (I’m not quite ready to order the Valrhona bucket for $100+). I used hazelnut butter with a little sugar as a substitute. I may have overwhipped the filling as I was mucking around with some dirty dishes. It came out a little stiffer than the creamy filling I remembered from class.

spreading the filling over the first cake layer

Assembling all four layers, I barely had enough filling to spread. In the future, I think I will make double the filling because of the nature of the triangle torte. I cut the torte in half (now two 4.25吇-inch tortes) and wrapped the two pieces in plastic and popped them into the freezer for a few hours.

two cakes

I took a cake and rested it on one end and cut diagonally down the length of it (please please please be careful doing this). Because my filling was on the brittle side, many of the smaller pieces began to fall off and the whole thing was a bit of a mess. Here is where I think extra filling (especially if done right – it should be creamy and not pasty) would have helped. After the diagonal slice, you are supposed to put the two pieces together to form a triangular shape – but there is nothing to hold the two abutting cake layers together aside from goodwill. I would have layered some hazelnut filling in there for consistency and for some “glue”.

the diagonal slice

I made the glaze, the whole time fretting over this structurally unsound cake. While the glaze cooled (this glaze is from another recipe because my pen died while our chef dictated the recipe in class – I know.. what a clusterfuck, right?) I decided that I wasn’t going to wind up with two crappy looking triangles, so I cut the second cake into tall rectangles.

for the glaze: chocolate and cream

stir in some softened butter

Glazing seemed to hold the triangle pieces together somewhat, but it wasn’t as refined as I knew it should have been and it bothers my sense of symmetry that there isn’t a band of hazelnut filling down the center.

it held up alright

The rectangles were much easier and in my opinion, prettier. I learned a nice trick from Figs when glazing pastries: one of those little squirty bottles (like a ketchup bottle) is very very handy for glazing vertical sides.

rectangles made me happier

I brought these little treats to my ski betties a few weeks ago and saved two for Jeremy. I wasn’t entirely happy with the ordeal, despite everyone’s delighted squeals. At least I know better now. The hazelnut paste should be creamy and not thick or else it won’t “stick” to the cake layers and all hell will break loose. I’ll also double the amount of filling should I choose to attempt the triangle shape again. And maybe I will use a denser, tackier cake base recipe instead of a chocolate chiffon, which was fine, but I think a different texture might work better. [Sorry, I don’t want to give you the recipe that chef gave us in class because he made an altitude adjustment error and my pen was running out of ink and my notes are incredibly confusing and it was a *crazy* night. I can’t bear the thought of giving you a recipe that will probably tank.]

the result of my disasters

Chocolate Hazelnut Torte
[print recipe]
modified from Pure Chocolate by Fran Bigelow and Helene Siegel
makes two triangle tortes

one 11名-inch sheet of chocolate chiffon cake
hazelnut filling
chocolate glaze

hazelnut filling
3 oz. semi-sweet chocolate
8 oz. milk chocolate
1/4 cup hazelnut praline paste (I used hazelnut butter plus 2 tsps of sugar)
4 oz. butter, softened

Whip the butter with a paddle attachment. While whipping the butter, melt everything else in a saucepan over medium to low heat. Remove from heat and let cool to warm. When the butter is light and fluffy, add the slightly warm chocolate all at once and beat for 5-6 minutes. The filling should be creamy and not pasty.

chocolate glaze
6 oz. heavy cream
8 oz. semi-sweet chocolate, finely chopped
4 oz. unsalted butter, softened, cut into 4 pieces

Make the glaze last. In a small saucepan over medium heat, bring cream to a boil. Remove the saucepan from heat and add chocolate, stirring gently (don’t incorporate too much air). Blend in the butter. The temperature should be 110-115°F when you are ready to use it.

To assemble: Cut the cake in half into two 8.5吇-inch cakes. Then horizontally slice each cake into two layers resulting in four 8.5吇-inch layers. Spread a third of the hazelnut filling over one layer of cake. Set a second layer of cake on the filling, then repeat until you have four layers of cake and three layers of hazelnut filling. Cut the cake into two cakes (now two 4.25吇-inch cakes). Wrap them in plastic and freeze for a couple of hours. Remove the cakes from the freezer and unwrap. Stand one cake on end and slice on a diagonal along the length of the cake. Arrange the pieces so that the flat ends abut to form a triangle with layers running vertically. [Note: Here is where I would add another layer of filling in between the two cake layers.] Set the cake on a cooling rack over a baking sheet to catch drips. With warm glaze at the ready, pour over the cake and let set. Repeat with second cake. Serve.

50 nibbles at “it’s all about geometry”

This looks AMAZING!! Thanks!

Swoon. That cakes looks freaking awesome. And the dude… well, he’s swoon-worthy, as well.

If I could just eat a piece of that cake, I think I would die and go to heaven.

You should put a warning to diabetics at the top of this post, Jen. And not just for the dessert. Chef Mike looks highly delectable, too.

Adrienne, such a great pic! Thanks for sharing it.

This looks awesome but I just know that I’d get chocolate on the ceiling with this recipe. I’ll try it some day and let you know. :)

Goodness. You could open up a bakery.

But it is symmetric, even without that band of hazelnut down the center!
*drool* and more *drool*
And gosh, Adrienne is a cutie!

What a great recipe! I’d love a slice of that pretty torte, mmhhh…

Oh my goodness. Drool. Chocolate hazelnut. mmmm

Beautiful cake – thanks for the squirt bottle glaze tip, that is a great idea.

this was definitely NO disaster. Also, I’m pretty sure your chef is Jared Leto.

I would eat one of your “disasters” any day! I really prefer baking to cooking dinner…I wonder if my family would mind if I made your cake for dinner tonight. Mmmm….

Woohoo … that Chef is definitely sizzling … I fully understand your itch to have this guy 20 weeks around -)) Just kidding, but hells bells – a techer this hot would definitely improve my concentration … or totally destroy it

Love your cakes – yes, all of them, just looking at the gorgeous pictures puts a pound or two on my hips -)) In austria we call such things “Hueftgold” (hip gold) because they go straight from the mouth (or the eye in some cases) to the hips.

Please keep going with your “disasters” – I wish my cakes, even if they turn out all well, would look this good.

The strawberry in the lower-right-hand-side of the last photograph blew my mind. Now why didn’t I think of that?

Even with the geometric futzing, it turned out beautifully…I love the ganache cascading down the side. Looks delicious, Jen. :)

Those look so amazing! The ganache has won me over!

If only my disasters would turn out half so beautifully…

Um, is this knife skills instructor single? I can’t believe a man that looks like him and bakes like him lives within 30 miles of me. I wish my baking disasters looked so delicious and cute!

I just made 4 pounds of butter, had to see what you where up to and a good recipe to use some of it in. Chocolate and butter, works for me. And ho baby is that chef a babe or what? )

That does not look like a disaster to me – it looks fabulous!

Oh I was thinking the SAME thing about the chef… mmm mmmm mmm.. Yummy.

Oh, the cake looked great too.

This is no disaster by any sense! So lovely! I like the strawberry flower at the side!

gorgeous work – I love the rectangles too

:O Seeing strawberries like that always blows my mind. and makes me want a strawberry…..

Huh. Looks yum! Specially the rectangles, triangles never seem to taste as good and four sided shapes.

you can always say that your triangle cake was meant to evoke mayan temples, where chocolate was the drink of the gods…

i love your your disasters always end up looking gorgeous, and seriously delicious.

i wish all of my disasters looked that good…and the squirty-bottle tip is amazing, i had to actually write it down so i can use that trick next time. great, lovely photos!

Well done. As you can guess I did not even try to follow your geometric calculations…(and it’s a wonder how I can get bread formulas right on the first try!).
It looks heavenly and I am sure it tasted as such!

I don’t know, I’m not exactly an expert here, but it looks damn good to me!

Dang! A beautiful cake AND THAT BEAUTIFUL CHEF (again)!! Oh, and a lovely Adrienne…yes, she is adorable and she is obviously wielding that thing wisely. :)

P.S. The cake is yummy too. You had me laughing outloud when I saw the bowl of broken chocolate awaiting the cream the intro into the photo had me believing the cake had crumbled entirely. You are so patient. I would have simply whipped everything into a nice bowl and called it a trifle. lol.

Your disasters look beautiful!

I’m new to the food blogging world. Your hazelnut cake looks like a great treat! I will have to give it a go in the future. Just this week I made the espresso fudge cake. Quite the undertaking and quite delicious.

Want to buy: Dreamy “knife skills instructor”

Looks like a perfectly refined Little Debbie cake. Is that horrible to say?

I loved Little Debbie cakes as a child, partly because they were Strictly Forbidden! But we’re all grown up now, right? So this is like that, except for adults. And much, much better. Much.

My disaster = a loaf of bread that shattered when I threw it on the ground. That deliciousness of yours does not equal disaster!

And I think you put that picture up there just to rub it in, right? What a hottie. I say sign up for the 20 weeks of class and take lots of pictures for us :)

The rectangles do look better. But no matter what it all looks good to me.

Oh my hit me! These are way too evil to be looked upon!

Oh my God – Cake looks awesome. If only my disasters turn out half as beautiful.

Love the pictures here. For the triangles, definitely glue the two pieces together with more filling. I would also suggest doing a crumb coat on them and letting that chill and then glazing with chocolate for a smoother finish.
Using a chocolate chiffon for this is tricky. You might want to freeze it to get less crumbling when cutting to assemble.

The cake is lovely and the guy …… well, I would love to take a knife honing class from him any day!

i didn’t want sound cheesy before but i thought the same when i saw him on your old post. he reminds me of a clean and better looking Jared Leto. no? am I crazy? i had such a crush on Jared Leto when he was in that teenage show with Claire Danes… geez, i’m old!

Wait…what went wrong again? That looks delicious!

What chiffonade? What honing?

Yeah, I’ve never thought about taking a knife class before, but now…. And I agree with Aran, total Jared Leto, and I had a crush on him in My So Called Life as well. Sigh….

I wish my disasters turned out so well…

Kitty – oh goodness, don’t die!

Kitt – you can meet him yourself, my dear. Sign up for a class at CSR :)

Lily – wow, chocolate on the ceiling? I have yet to do that. Walls, yes – ceiling… not yet )

Pearl – can you imagine the bad mood I’d be in from all of that heat?

Manisha – I know ) But it still bugged me! Isn’t Adrienne adorable?

Jennywenny – a great combo!

Phoo-D – I love the squirt bottle too – great for frosting or decorations or plating.

Randi – I had never heard of Jared Leto until you guys brought him up!

Karen – I’ll bet they’d be surprised, but they probably wouldn’t mind )

Barbara – ah ha ha, I was interested in taking the 20 week course because of the COURSE. There are many chefs who teach at CSR, so likely Chef Michael wouldn’t be the instructor )

Jess – honestly, I didn’t know what I was going to do with the strawberry and I just began chopping it up.

Amy – thanks! I couldn’t decide between the dripping look or a full on glaze. Turns out I didn’t have enough glaze for a full on glaze.

Peter – well, you learn to salvage things when you screw up as often as I do!

Angelique – I dunno! You can call up CSR and find out.

Farmerpam – Oh hon, I wish you were my neighbor. You wouldn’t believe how much butter I go through in one week of baking…

Madam Chow – thanks, you’re so sweet.

Charlane – they worked out alright, I guess!

Bri – triangles are a gimmick, but I wanted to try it out.

Diana – you’re so clever! I’ll keep that in mind.

Cindy – I’m all about the tricks of the squirty bottle!

Tartelette – too sweet for me ) But the chocolate lovers liked it!

Margie – if the cake had crumbled into non-recognition, I probably wouldn’t have blogged it at all )

Blair – ha ha ha, you will apparently have to get in line behind all of the others!

Fiona – no, it’s not horrible. Some of the best food is glorified white trash food.

JessW – oh no! I’m sorry about the bread. I don’t bake bread too often at my elevation, but I wonder if shattering bread is in my future?

Peabody – you’re such a sweet tooth )

Gita – you ladies are soooo brazen! )

Miss Jane – that sounds good. I think the proportions on this recipe were whack, but I also knew the chiffon would be too airy compared to the original recipe.

Chez Us – now what would Lenny say?!

Aran – I’d say you’re about as old as I am, sweetie! You guys are so funny.

Pinky – boy, I must have been busy playing volleyball or starting grad school because this was not on my radar at all!

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Think dessert and the word chocolate irresistibly comes to mind, and our chocolate dessert recipes are an assortment of decadent deliciousness. You can be endlessly innovative with chocolate, as different beans offer different flavour profiles for different dishes. The rich nutty Venezuelan Rio Caribe goes perfectly with stronger flavours like brandy or coffee, for example, while the fruity Peruvian Chulucanas can be showcased in a mousse. Just be aware that you need to handle chocolate delicately to preserve the fine flavour notes.

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