CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY
Here's what you need: chocolate hazelnut spread, large eggs, all-purpose flour
Provided by Betsy Carter
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 3
Steps:
- In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
- Fold in the flour.
- Evenly distribute into two mugs.
- Microwave each mug for 2 minutes.
- Cool for 5 minutes.
- Frost with remaining chocolate hazelnut spread and serve warm.
- Enjoy!
Nutrition Facts : Calories 729 calories, Carbohydrate 79 grams, Fat 38 grams, Fiber 6 grams, Protein 15 grams, Sugar 57 grams
CHOCOLATE HAZELNUT LAVA CAKES
Steps:
- Preheat oven to 400 degrees F.
- Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
- Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
- Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
- Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
- Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.
- Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.
CHOCOLATE HAZELNUT CAKES
Provided by Mario Batali
Categories Cake Food Processor Mixer Chocolate Nut Dessert Bake Spring Hazelnut Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- 1 Preheat oven to 325°F. Spray twelve 3-inch cake molds or one 9-inch springform pan lightly with nonstick cooking spray and set aside.
- 2 Fill the bottom of a double boiler one-third full with water and bring to a simmer over medium-low heat. Place a medium stainless-steel bowl over the water and melt the chocolates together, stirring constantly. Once melted, set aside to cool.
- 3 In the bowl of a food processor, pulse the hazelnuts with the confectioners' sugar and cocoa to form a fine, sand-like mixture.
- 4 In an electric mixer, beat the butter and 3/4 cup of the granulated sugar until very light and fluffy. Beat in the hazelnut paste, scraping down the sides of the bowl with a spatula, then beat in the egg yolks, one at a time. Beat in the espresso, Frangelico, and vanilla extract, followed by the melted chocolate. Fold in the nut mixture.
- 5 In a separate mixing bowl, use the whip attachment to beat the egg whites until foamy. Gradually add the remaining 5 tablespoons of sugar and continue beating until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cake batter. Place the prepared molds on a greased baking sheet and divide the batter evenly among them.
- 6 Bake the cakes just until they puff and crack slightly, about 14 minutes for the cake molds (45 to 50 minutes if using the springform pan). Remove from the oven and cool in the molds on a wire rack. When the cakes are almost completely cool, gently remove the molds, then chill in the refrigerator until firm. The cakes will last for up to 1 week, refrigerated in an airtight container.
CHOCOLATE HAZELNUT LAVA CAKES
Delight your guests with this mouth-watering dessert! Serve warm lava cake filled with chocolate and hazelnut spread - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400° F. Lightly grease 12 regular-size muffin cups with shortening and lightly flour. In medium bowl, combine chocolate chips and oil. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the egg product with wire whisk until blended. Stir in hazelnut spread and flour. Spoon batter into muffin cups, filling each about 3/4 full.
- Bake 9 minutes or until sides are firm (centers will be soft). Let stand 1 minute. Place serving platter upside down on muffin cups. Turn platter and muffin cups over; remove muffin cups. Sprinkle cakes with 2 tablespoons powdered sugar; serve warm.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 18 g, TransFat 0 g
PETITE CHOCOLATE-HAZELNUT CAKES
Add these sweet treats to a dessert platter featuring other small confections. The cake is moist, tender and extra special with a rich, creamy filling and decadent chocolate ganache on top.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before inverting onto a wire rack to cool completely. Trim 1/2 in. from edges of cake. Cut cake horizontally into two layers; set aside., In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool to room temperature., In a large bowl, beat gelatin mixture and remaining cream until it begins to thicken. Add Nutella; beat until stiff peaks form., Place bottom cake layer on a cutting board; spread with whipped cream mixture. Top with remaining cake layer., Place chocolate in a small bowl. In a small saucepan, bring cream and espresso granules just to a boil. Pour over chocolate; whisk until smooth., Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes. Spread over top of cake. Cut cake into 1-in. squares; top each with a hazelnut.
Nutrition Facts : Calories 67 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 40mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
MINI CHOCOLATE HAZELNUT CAKES
Make and share this Mini Chocolate Hazelnut Cakes recipe from Food.com.
Provided by sabrinasarah
Categories Dessert
Time 1h
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat over to moderate (180 degrees). Grease 12 muffin slots.
- 2. Combine chocolate and water in a medium saucepan; stir over low heat until smooth.
- 3. Beat butter and sugar in a small bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Mixture might separate at this stage but will come together later.
- 4. Stir in chocolate mixture, sifted cocoa and flour and hazelnut meal.
- 5. Divide mixture among pans and bake for about 20 minutes. Stand cake for 5 minutes; turn, top sides up, onto wire rack to cool.
Nutrition Facts : Calories 233.6, Fat 13.4, SaturatedFat 8, Cholesterol 70.7, Sodium 75.6, Carbohydrate 29, Fiber 2.6, Sugar 17.9, Protein 4.3
CHOCOLATE HAZELNUT LAVA CAKES
The Hazelnut flavor makes this lava cake just a bit different. Easy to make elegant to serve!
Provided by Malinda Coletta
Categories Chocolate
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 375 degrees F.
- 2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in amaretto.
- 3. In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
- 4. Coat the top and bottom of each ramekin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into ramekin fill 3/4 full. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
- 5. Allow to cool for 5-10 min. Run butter knife around the outside of the ramekin, turn oven onto plate and garnish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love