FLOURLESS CHOCOLATE HAZELNUT CAKE: National Hazelnut Cake Day!

Today is Hazelnut Cake Day! Hazelnuts are a staple in European baked goods, and this Flourless Chocolate Hazelnut Cake is divine. And FYI, Hazelnuts are also known as filberts.

I'm always looking for a good flourless chocolate cake recipe, and this one for Flourless Chocolate-Hazelnut Cake, adapted slightly from Epicurious, is fabulous. Both Hazelnuts and Chocolate are heart-healthy, too. One caveat, hazelnuts are high in calories, but you're making a chocolate cake, so...what the hey! Don't have time to make this today? Bookmark this Gluten-free Recipe!

Flourless Chocolate Hazelnut Cake

Ingredients 
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup (about 5 ounces) finely ground hazelnuts (ground in food processor)
1/2 tsp coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Directions:
Put rack in center of oven and preheat to 350°F.
Butter 9-inch springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan.
Cool cake in pan on rack.
Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

Whipping Cream:
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides.
Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

Flourless Chocolate Hazelnut Cake: Hazelnut Cake Day!

Today is Hazelnut Cake Day! Hazelnuts are a staple in European baked goods, and this Flourless Chocolate Hazelnut Cake is divine. Did you know that hazelnuts are also known as filberts?

I'm always looking for a good flourless chocolate cake recipe, and this one for Flourless Chocolate-Hazelnut Cake, adapted slightly from Epicurious, is fabulous. Both Hazelnuts and Chocolate are heart-healthy, too. One caveat, hazelnuts are high in calories, but you're making a chocolate cake, so...what the hey! Don't have time to make this today? Bookmark this Gluten-free Recipe!

Flourless Chocolate Hazelnut Cake

Ingredients 
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup (about 5 ounces) finely ground hazelnuts (ground in food processor)
1/2 tsp coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Directions:
Put rack in center of oven and preheat to 350°F.
Butter 9-inch springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan.
Cool cake in pan on rack.
Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

Whipping Cream:
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides.
Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

NUTELLA BANANA CAKE: World Nutella Day

Today is World Nutella Day, and Nutella Banana Bundt Cake is the perfect cake to use up any black bananas and celebrate the day! 

Nutella is an amazing chocolate hazelnut spread. It's great on just about anything. You should have it in your pantry.

NUTELLA BANANA CAKE

Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
4 medium (or 3 large) over-ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 tsp vanilla extract
1/2 cup pecans (optional)
1 cup Nutella, divided
powdered sugar for dusting

Directions
Preheat oven to 350°F.
Spray bundt cake pan with cooking spray. In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil, and vanilla extract. Slowly whisk in the flour, baking soda, and baking powder, until there are no lumps. Fold in pecans.
Fill pan with half batter. Add 2/3 of the Nutella, trying not to let it come in contact with pan. Add rest of batter on top, covering all the Nutella.
Bake 40-50 minutes, or until toothpick inserted in center comes out clean. Cool and flip onto dish. 
Dust with powdered sugar.

HAZELNUT CARAMEL TOFFEE BON BONS: National Chocolate Covered Nut Day!

Today is National Chocolate Covered Nut Day! I've posted lots of  recipes for Chocolate Covered Nuts, but here's a link to one of my favorite chocolate covered nut recipes: Hazelnut Caramel Toffee Bon Bons! This easy recipe is from the Hazelnut Council. Go Nuts Today! 

HAZELNUT CARAMEL TOFFEE BON BONS

Ingredients

3/4 cup Hazelnuts, toasted, skin removed, divided
1/4 cup Toffee candy bits
1 1/4 cups (10oz) Semi-sweet chocolate chips or chopped chocolate
1/2 cup Heavy whipping cream
1/2 teaspoon Vanilla
1/4 teaspoon Salt
20 (6oz) Caramels, unwrapped, cut in half
40 Hazelnuts, whole, toasted, skin removed

Directions

Process 1/4 cup hazelnuts and toffee in food processor or blender until finely ground; set aside.
Microwave chocolate chips and cream in small microwave-safe bowl on high for 1 to 1 1/2
minutes, stirring every 30 seconds until most of chocolate is melted. Do not overheat; lumps will melt when stirred. Stir in hazelnut mixture, vanilla and salt until blended. Cover and set aside until cool, about 1 1/2 hours.
Flatten caramel piece and wrap around one whole hazelnut forming a round ball; repeat. Dice remaining 1/2 cup hazelnuts; set aside.
Form 1 heaping teaspoon chocolate mixture around each caramel and roll in diced hazelnuts. Let
set until firm.

Tip: When handling ganache, work quickly in a cool room.

FLOURLESS CHOCOLATE HAZELNUT CAKE: National Hazelnut Cake Day

Today is Hazelnut Cake Day! Hazelnuts are a staple in European baked goods. Did you know that hazelnuts are also known as filberts?

I'm always looking for a good flourless chocolate cake recipe, and this one for Flourless Chocolate-Hazelnut Cake adapted slightly from Epicurious is fabulous. Both Hazelnuts and Chocolate are heart-healthy. One caveat, hazelnuts are high in calories, but you're making a chocolate cake, so...what the hey! Don't have time to make this today? Bookmark this Gluten-free Recipe!

Flourless Chocolate Hazelnut Cake

Ingredients 
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup (about 5 ounces) finely ground hazelnuts (ground in food processor)
1/2 tsp coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Directions:
Put rack in center of oven and preheat to 350°F.
Butter 9-inch springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan.
Cool cake in pan on rack.
Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

Whipping Cream:
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides.

Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

Flourless Chocolate Hazelnut Cake

Today is Hazelnut Cake Day! Hazelnuts are a staple in European baked goods. Did you know that hazelnuts are also known as filberts?

I'm always looking for a good flourless chocolate cake recipe, and this one for Flourless Chocolate-Hazelnut Cake adapted slightly from Epicurious is fabulous. Both Hazelnuts and Chocolate are heart-healthy. One caveat, hazelnuts are high in calories, but you're making a chocolate cake, so...what the hey! Don't have time to make this today? Bookmark this Gluten-free Recipe!

Flourless Chocolate Hazelnut Cake

Ingredients 
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup (about 5 ounces) finely ground hazelnuts (ground in food processor)
1/2 tsp coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Directions:
Put rack in center of oven and preheat to 350°F.
Butter 9-inch springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan.
Cool cake in pan on rack.
Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

Whipping Cream:
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides.
Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

Photo: Epicurious

Chocolate Hazelnut Goat Cheese Spread

Last year on the Months of Edible Celebrations Picnic Game, I posted a recipe for a Green Salad with Goat Cheese, Cocoa Nibs with a Chocolate Hazelnut Vinaigrette. At the end of the post I also added a Chocolate Hazelnut Goat Cheese Spread that would be great on a baguette to accompany the salad. Several people didn't scroll that far, so I thought I'd repost the recipe as a separate entry--a year later! This Chocolate Hazelnut Goat Cheese spread is perfect on crackers, too! And, it's so easy!

Chocolate Hazelnut Goat Cheese Spread

Ingredients
2 1/2  ounces dark chocolate, broken into small pieces
4  Tbsp chopped hazelnuts, toasted
1   8 ounce goat cheese log

Directions

Combine chocolate and hazelnuts in food processor and pulse until chocolate and nuts are finely ground. Don't over process. It's nice to have some texture!

Roll goat cheese log in mixture, pressing to coat all sides. 

(Moisten cheese with damp hands if mixture doesn't stick)

Add a knife to your picnic basket and use as a 'cheese' spread at the picnic!

Gluten-free Hazelnut Chocolate Cake

Some times you feel like a nut! Well today's the day! It's Hazelnut Cake Day, so it's time to get a bit nutty.

Did you know that a hazelnut is also known as a cob nut or filbert nut according to species? O.K. I don't know from cobs, but I do know about filberts. A filbert is a little more elongated.

I've always thought that hazel nuts reminded me of acorns, and I know you can't eat acorns, or at least I've been told that. Let the squirrels have them. But hazelnuts are fabulous, and they add texture and taste to many dishes and cakes.

I'm always looking for a Gluten-free cakes, and the following two cakes fit the bill. Ground nuts or nut flour give these cakes a bit of texture and a lot of taste. Well, since today is National Hazelnut  Cake Day, I thought I'd add chocolate and celebrate the day with not one but two easy recipes. Both cakes are dense and decadent.

The first Flourless Hazelnut Chocolate Cake recipe is adapted from Jill Wilcox (appeared in the Toronto Sun), who adapted the original recipe from Gourmet Magazine. Flourless Chocolate Cakes are terrific!  I've posted recipes HERE and HERE and HERE and HERE. So in this recipe, you'll love the additional unique hazelnut flavor.

Want to make these cakes even more delicious? Splash some Fra Angelico in the sweentened whipped cream topping before serving!

I. Flourless (Gluten-free) Hazelnut Chocolate Cake

Ingredients
4 oz. bittersweet chocolate, chopped
1/2 cup sweet butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened DARK cocoa powder
1/3 cup finely roasted hazelnuts, finely chopped
sweetened whipped cream
Fra Angelico

Directions
1. Preheat oven to 375F. Grease 8-inch round cake pan. Line bottom with round of parchment paper.
2. Place chocolate in a double boiler (or a saucepan over a saucepan with simmering water) along with butter. Stir until butter and chocolate is melted and smooth.
3. Remove from heat.
4. Whisk in eggs one at a time until smooth.
5. Sift cocoa powder over chocolate mixture and whisk until combined.
6. Fold in hazelnuts.
7. Spoon into pan and bake for 25 minutes or until top has formed crust.
8. Cool cake on a rack for 10 minutes. Run knife around the edge and invert onto plate.
9. Optional: Serve with lightly sweetened whipped cream that has been flavored with a spoonful of Fra Angelico

If one recipe is good, two are even better. Here's another recipe for Flourless Hazelnut Chocolate Cake-- this time the Fra Angelico is in the batter! Adapted from Bon Appetit!

II. Flourless (Gluten-Free) Chocolate Hazelnut Cake

Ingredients:
6 large eggs
1 cup packed light brown sugar
1/2 cup hazelnut liqueur such as Frangelico, divided
12 oz bittersweet chocolate, at least 60 per cent cacao--75% is even better!
3/4 cup sweet butter, cut into chunks
1 cup finely ground hazelnuts (aka filberts)
1 tsp kosher salt
1 cup chilled whipping cream

Directions
1. Preheat oven to 350F. Butter 9-inch springform pan, line bottom with parchment paper and wrap outside with three layers of heavy foil.
2. Whisk eggs, brown sugar and 1/4 cup liqueur in large bowl to blend.
3. Combine chocolate and butter in metal bowl over simmering water. Whisk until smooth, about 3 minutes.
4. Add to egg mixture and whisk. Add ground nuts and salt.
5. Transfer batter to pan. Place in large roasting pan (water bath) and pour in enough hot water to reach halfway up side of springform pan. Tent loosely with foil. Bake until center is set and top is dry to touch, about 1-1/2 hours.
6. Remove from pan; remove foil. Cool cake in pan on rack. Chill at least 3 hours or overnight, covered.
7. Using electric mixer, beat cream and remaining 1/4 cup liqueur until soft peaks form, 6 to 8 minutes.
8. Run knife around pan to loosen, release and cut into wedges. Serve with whipped cream.