Petite Chocolate-Hazelnut Cakes

Name: Petite Chocolate-Hazelnut Cakes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 96
Cuisine: Global
Ingredients: 43 grams baking cocoa; 0 teaspoons baking powder; 2 teaspoons baking soda; 114 grams butter, softened; 180 milliliters buttermilk; 2 eggs; 167 grams all-purpose flour; 1 teaspoon unflavored gelatin; 150 grams hazelnuts, toasted; 159 milliliters heavy whipping cream; 1 teaspoon instant espresso granules; 75 grams Nutella; 0 teaspoons salt; 170 grams semisweet chocolate, chopped; 133 grams sugar; 2 teaspoons vanilla extract

Petite Chocolate-Hazelnut Cakes takes approximately 1 hour and 10 minutes from beginning to end. One portion of this dish contains around 1g of protein, 4g of fat, and a total of 54 calories. This recipe serves 96. This recipe covers 2% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have gelatin, espresso granules, semisweet chocolate, and a few other ingredients on hand, you can make it. Only a few people really liked this dessert.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Ingredients you will need

Vanilla

Egg

Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition.

Ingredients you will need

Baking Soda

Buttermilk

Cocoa Powder

All Purpose Flour

Salt

Pour into a greased and floured 13-in. x 9-in. baking pan.

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Baking Pan

Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.

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Toothpicks

Oven

Cool for 10 minutes before inverting onto a wire rack to cool completely. Trim 1/2 in. from edges of cake.

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Wire Rack

Cut cake horizontally into two layers; set aside.

In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute.

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Gelatin

Cream

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Sauce Pan

Heat over low heat, stirring until gelatin is completely dissolved.

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Gelatin

Remove from the heat; cool to room temperature.

In a large bowl, beat gelatin mixture and remaining cream until it begins to thicken.

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Gelatin

Cream

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Bowl

Add Nutella; beat until stiff peaks form.

Ingredients you will need

Chocolate Hazelnut Spread

Place bottom cake layer on a cutting board; spread with whipped cream mixture. Top with remaining cake layer.

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Whipped Cream

Spread

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Cutting Board

Place chocolate in a small bowl. In a small saucepan, bring cream and espresso granules just to a boil.

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Chocolate

Espresso

Cream

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Sauce Pan

Bowl

Pour over chocolate; whisk until smooth.

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Chocolate

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Whisk

Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.

Spread over top of cake.

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Spread

Cut cake into 1-in. squares; top each with a hazelnut.

Ingredients you will need

Hazelnuts

Equipment

Ingredients

Servings:

43grams

baking cocoa 0teaspoons

baking powder 2teaspoons

baking soda 114grams

butter, softened 180milliliters

buttermilk 2

eggs 167grams

all-purpose flour 1teaspoon

unflavored gelatin 150grams

hazelnuts, toasted 159milliliters

heavy whipping cream 1teaspoon

instant espresso granules 75grams

Nutella 0teaspoons

salt 170grams

semisweet chocolate, chopped 133grams

sugar 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Dessert can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "