Flourless Chocolate Hazelnut Cake Recipe

Flourless Chocolate Hazelnut Cake Recipe

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45 juta s/d 2.5 milyar listing 2018
Flourless Chocolate Hazelnut Cake Recipe Flourless Chocolate Hazelnut Cake Recipe Flourless Chocolate Hazelnut Cake Recipe In 1984, a gooey gâteau au chocolat kicked off Good Housekeeping’s long-running love affair with flour-free cakes. This recipe is almost identical to that first fudgy forerunner—five eggs provide the leavening, and there’s a trufflelike creaminess to the texture. But there is one noteworthy change: Toasted hazelnuts are folded into the batter, adding a delectable depth of flavor. Prep : 30 minutes plus cooling Bake : 40 minutes 1 cup hazelnuts (4 ounces, filberts) 11/4 cups sugar 8 squares (8 ounces) semisweet chocolate, chopped 4 tablespoons butter or margarine 5 large eggs 3/4 cup heavy or whipping cream Preheat oven to 350°F. Lightly grease 9-inch springform pan. Line bottom with waxed or parchment paper; grease paper. Place hazelnuts in 15½by 101/2jelly-roll pan. Bake 10 to 15 minutes or until toasted and fragrant, shaking pan occasionally. Remove pan from oven. Wrap hot hazelnuts in clean kitchen towel; with hands, roll hazelnuts back and forth until as much skin as possible rubs off. Cool nuts completely. In food processor with knife blade attached, place 3/4 cup nuts and 1/4 cup sugar; pulse until finely ground. With chef ’s knife, roughly chop remaining nuts; set aside. In 3-quart saucepan, melt chocolate and butter on medium-low, stirring occasionally. Meanwhile, in large bowl, with mixer on medium-high speed, beat eggs and 1/2 cup sugar 7 minutes or until tripled in volume. With rubber spatula, fold in chocolate mixture, then fold in ground-nut mixture. Pour batter into Prepared pan and bake 35 minutes or until top is dry and cracked and toothpick inserted in center comes out slightly wet. Cool in pan on wire rack 10 minutes. Remove side of pan and cool 30 minutes longer on wire rack. Meanwhile, prepare praline: Line 9-inch cake pan with foil. In pan, spread reserved chopped hazelnuts in single layer. In 12-inch skillet, spread remaining 1/2 cup sugar in even layer. Cook on medium-high 3 to 5 minutes or until sugar is melted and golden amber, swirling sugar in pan to cook evenly. (Do not stir.) Immediately drizzle melted sugar over nuts in pan to coat evenly. Cool praline completely in pan. When cool and hardened, break into 12 large pieces. While praline cools, in large bowl, with mixer on medium speed, beat cream until soft peaks form, 3 to 5 minutes. To serve, cut cake and divide slices among serving plates. Top each slice with a dollop of whipped cream and piece of hazelnut praline. Makes 12 servings. Each serving : About 360 calories, 6g protein, 33g carbohydrate, 25g total fat (11g saturated), 2g fiber, 120mg cholesterol, 75mg sodium.
Flourless Chocolate Hazelnut Cake Recipe

Flourless Chocolate Hazelnut Cake Recipe

In 1984, a gooey gâteau au chocolat kicked off Good Housekeeping’s long-running love affair with flour-free cakes. This recipe is almost identical to that first fudgy forerunner—five eggs provide the leavening, and there’s a trufflelike creaminess to the texture. But there is one noteworthy change: Toasted hazelnuts are folded into the batter, adding a delectable depth of flavor. Prep : 30 minutes plus cooling Bake : 40 minutes
  • 1 cup hazelnuts (4 ounces, filberts)
  • 11/4 cups sugar
  • 8 squares (8 ounces) semisweet chocolate, chopped
  • 4 tablespoons butter or margarine
  • 5 large eggs
  • 3/cup heavy or whipping cream
  1. Preheat oven to 350°F. Lightly grease 9-inch springform pan. Line bottom with waxed or parchment paper; grease paper.
  2. Place hazelnuts in 15½" by 101/2" jelly-roll pan. Bake 10 to 15 minutes or until toasted and fragrant, shaking pan occasionally. Remove pan from oven. Wrap hot hazelnuts in clean kitchen towel; with hands, roll hazelnuts back and forth until as much skin as possible rubs off. Cool nuts completely.
  3. In food processor with knife blade attached, place 3/cup nuts and 1/cup sugar; pulse until finely ground. With chef ’s knife, roughly chop remaining nuts; set aside.
  4. In 3-quart saucepan, melt chocolate and butter on medium-low, stirring occasionally. Meanwhile, in large bowl, with mixer on medium-high speed, beat eggs and 1/2 cup sugar 7 minutes or until tripled in volume. With rubber spatula, fold in chocolate mixture, then fold in ground-nut mixture. Pour batter into Prepared pan and bake 35 minutes or until top is dry and cracked and toothpick inserted in center comes out slightly wet. Cool in pan on wire rack 10 minutes. Remove side of pan and cool 30 minutes longer on wire rack.
  5. Meanwhile, prepare praline: Line 9-inch cake pan with foil. In pan, spread reserved chopped hazelnuts in single layer. In 12-inch skillet, spread remaining 1/2 cup sugar in even layer. Cook on medium-high 3 to 5 minutes or until sugar is melted and golden amber, swirling sugar in pan to cook evenly. (Do not stir.) Immediately drizzle melted sugar over nuts in pan to coat evenly. Cool praline completely in pan. When cool and hardened, break into 12 large pieces. While praline cools, in large bowl, with mixer on medium speed, beat cream until soft peaks form, 3 to 5 minutes.
  6. To serve, cut cake and divide slices among serving plates. Top each slice with a dollop of whipped cream and piece of hazelnut praline. Makes 12 servings.
Each serving : About 360 calories, 6g protein, 33g carbohydrate, 25g total fat (11g saturated), 2g fiber, 120mg cholesterol, 75mg sodium. almond and hazelnut meal cake, choc hazelnut flourless cake, chocolate hazelnut flourless torte, chocolate hazelnut gluten free cake, easy flourless chocolate cake recipe, flourless chocolate cake recipe nigella lawson, flourless chocolate hazelnut cake donna hay, polpo flourless chocolate cake, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Flourless Chocolate Hazelnut Cake Recipe

Article Categories : Holiday Celebrations

Flourless Chocolate Hazelnut Cake Recipe

Flourless Chocolate Hazelnut Cake Recipe

In 1984, a gooey gâteau au chocolat kicked off Good Housekeeping’s long-running love affair with flour-free cakes. This recipe is almost identical to that first fudgy forerunner—five eggs provide the leavening, and there’s a trufflelike creaminess to the texture. But there is one noteworthy change: Toasted hazelnuts are folded into the batter, adding a delectable depth of flavor.

Prep : 30 minutes plus cooling
Bake : 40 minutes

  • 1 cup hazelnuts (4 ounces, filberts)
  • 11/4 cups sugar
  • 8 squares (8 ounces) semisweet chocolate, chopped
  • 4 tablespoons butter or margarine
  • 5 large eggs
  • 3/cup heavy or whipping cream
  1. Preheat oven to 350°F. Lightly grease 9-inch springform pan. Line bottom with waxed or parchment paper; grease paper.
  2. Place hazelnuts in 15½” by 101/2” jelly-roll pan. Bake 10 to 15 minutes or until toasted and fragrant, shaking pan occasionally. Remove pan from oven. Wrap hot hazelnuts in clean kitchen towel; with hands, roll hazelnuts back and forth until as much skin as possible rubs off. Cool nuts completely.
  3. In food processor with knife blade attached, place 3/cup nuts and 1/cup sugar; pulse until finely ground. With chef ’s knife, roughly chop remaining nuts; set aside.
  4. In 3-quart saucepan, melt chocolate and butter on medium-low, stirring occasionally. Meanwhile, in large bowl, with mixer on medium-high speed, beat eggs and 1/2 cup sugar 7 minutes or until tripled in volume. With rubber spatula, fold in chocolate mixture, then fold in ground-nut mixture. Pour batter into Prepared pan and bake 35 minutes or until top is dry and cracked and toothpick inserted in center comes out slightly wet. Cool in pan on wire rack 10 minutes. Remove side of pan and cool 30 minutes longer on wire rack.
  5. Meanwhile, prepare praline: Line 9-inch cake pan with foil. In pan, spread reserved chopped hazelnuts in single layer. In 12-inch skillet, spread remaining 1/2 cup sugar in even layer. Cook on medium-high 3 to 5 minutes or until sugar is melted and golden amber, swirling sugar in pan to cook evenly. (Do not stir.) Immediately drizzle melted sugar over nuts in pan to coat evenly. Cool praline completely in pan. When cool and hardened, break into 12 large pieces. While praline cools, in large bowl, with mixer on medium speed, beat cream until soft peaks form, 3 to 5 minutes.
  6. To serve, cut cake and divide slices among serving plates. Top each slice with a dollop of whipped cream and piece of hazelnut praline. Makes 12 servings.

Each serving : About 360 calories, 6g protein, 33g carbohydrate, 25g total fat (11g saturated), 2g fiber, 120mg cholesterol, 75mg sodium.