|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
French Chocolate Hazelnut Cake
 My mom was craving for something sweet after a meal which was going on for sometime now. As chocolate has always been an all time favourite which runs in the family, it just struck me that a chocolate cake would make everyone happy especially mom:). Although the oven at moms place was acting weird, :( I had to try my luck on baking. I wondered, what cake would it be this time? A few days ago, a request for an orange cake was fulfilled. But this time, something different; something sweet & chocolaty. Hence the chocolate cake was born. As I kept wondering, I needed a good recipe for a delicious decadent chocolate cake. As the day went by, I got the eggs out from the refrigerator and was browsing on Facebook. While the page took a while to upload, my intention to navigate from the current page brought me to source out a good recipe for a chocolate cake. Once again I was eager to find something diverse. I have recipes of sorts for chocolate cakes which I have used numerous times. Recipes from Betty Yew, Chef Wan, The Australian Cookbook for Chocolates etc.. tried all but remains the same ol? recipes and method; majority of them quite tedious and requires plenty of ingredients. As usual there are never enough ingredients at home, quite often the tendency to make a visit to the supermarket just to buy an item which is lacking in making a certain dessert. Alright back to browsing for a recipe; found one after a Google search and stumbled upon this site which has wonderful recipes made with chocolates. allwomenstalk.com/50-chocolate-desserts/ is where I attained the recipe for French Chocolate Hazelnut Cake. I did not have the hazelnuts, thus the almonds bought by mom from Turkey came in handy. Also milk was substituted with sour cream and I also have a tip on making a substitution to corn syrup. A happy me as the cake was baking in the oven. Fingers crossed that it would turn out fine without getting burnt as chocolate does easily. Finally it was done so moist, soft in texture without burning. Yay! and....this is my accomplishment :)  Ingredients: 2 cups (12-oz. pkg.) NESTL® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided *(i used Cadbury Dark Choc-Bits) 3/4 cup granulated sugar (reduced to 1/2 cup + 1tbs) 2/3 cup butter or margarine, softened 1 teaspoon vanilla extract 1/2 teaspoon salt 3 large eggs, separated 1 cup all-purpose flour (I used MFM Self-Raising Flour 1/2 cup + cocoa powder 1/2 cup) 1/4 cup hazelnut liqueur or milk (I used sour cream) 2/3 cup ground toasted hazelnuts or almonds 2 tablespoons granulated sugar 3 tablespoons butter or margarine 2 tablespoons light corn syrup 1 tablespoon water Directions: Preheat oven to 350° F. Grease and flour 9-inch spring form pan. Microwave 1 cup morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature. Beat sugar, butter, vanilla extract and salt in large mixer bowl until creamy. Beat in melted chocolate and egg yolks. Add flour and liqueur; beat until smooth. Stir in hazelnuts. Beat egg whites in small mixer bowl until soft peaks form. Gradually add 2tablespoons sugar; beat until stiff peaks form. Fold into chocolate batter. Spread into prepared spring form pan. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out still slightly moist. Cool in pan for 15 minutes. Loosen and remove side of pan. Invert onto wire rack to cool completely. Heat butter, corn syrup and water in small, heavy-duty saucepan over low heat, stirring constantly, until mixture just comes to a boil. Remove from heat. Add remaining morsels; stir until smooth. Cool to room temperature. Pour 3 tablespoons Glaze into small, heavy-duty plastic bag. Pour remaining Glaze over cake; spread over top and sides. Allow to set for a few minutes. Cut tiny corner from bag; pipe reserved Glaze over cake.  This is how it originally looks like, with the velvety frosting on Substitute to Corn Syrup: Corn Syrup- light variety 1 cup + 1 tablespoon granulated sugar, plus 1/4 cup water this substitution can be found on: http://www.foodallergykitchen.com/pages/fa-management/substitutions.php  This cake is so moist and chocolaty, a favourite for chocoholics as shown the almonds are visible on the inside which adds a bit of crunch  related searches : French
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers