Chocolate Hazelnut Flourless Cake
Recipe by Kathy Body, winner of Linn Benton Community College’s annual hazelnut cooking competition
Chocolate 12 oz. chopped
Butter 3/4 cup
Eggs 6 each
Brown Sugar 1 cup
Frangelico 1/4 cup
Ground Hazelnut 1 cup finely ground
Salt 1 tsp.
Melt butter and chocolate over a double boiler. Whisk together eggs, brown sugar, Frangelico and salt. Temper the hot chocolate mixture into the eggs and sugar mixture. Prepare a spring from pan by lining the interior with parchment paper and coat the paper with butter. Wrap the outside of the spring form pan with foil and bake in a water bath 350 degrees. This should take approximately an hour to an hour and a half, or until cake is firm and the top feels dy. Cool cake before serving.
Hazelnut Ice Cream
Heavy Cream 1 1/2 cups
Milk 1 1/2 cups
Sugar 3/4 cup
Egg yolks 8 each
Frangelico 1/3 cup
Hazelnuts 2 cups, toasted and chopped
Heat heavy cream and milk together on stove until almost boiling. Whisk together sugar and egg yolks. Temper milk and heavy cream into the eggs and sugar. Add Frangelico and hazelnuts and let steep overnight under refrigeration. Strain Hazelnuts out and discard. Then Put the ice cream mixture into an ice cream maker and process until thickened. Serve chilled.
Heavy Cream 2 cups
Powdered sugar 1 cup
Frangelico 1/4 cup
Whip mixture until stiff peaks form. Serve.
- Preheat oven to 350.
- Bring a medium sized pot of water to boil. Add peeled sweet potato and boil until potato is soft. Drain and let cool slightly, then mash. Measure out 1 cup.
- In a large bowl, beat together mashed sweet potatoes and canola oil. Add eggs, one at a time, and beat until well blended.
- In a separate bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the sweet potato mixture, mixing until well combined. Finally, add chopped hazelnuts.
Click here for the recipe on Vicky Cassidy’s blog, Things I Made Today.
Recipe and photo credit:
Angie Norwood Browne Photography
6 tablespoons unsalted butter, softened
1/4 cup packed light-brown sugar
1/4 teaspoon finely grated orange zest
1 cup all purpose flour
Pinch of salt
1 1/2 lb rhubarb stems, cut crosswise into 1/4 inch-thick slices
2 cups sliced strawberries
1 cup sugar
1 tablespoon instant tapioca
1/2 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
Pinch of salt
Roasted hazelnuts, skins removed
Preheat oven to 375 degrees F.
For crumble top:
Put butter, brown sugar and orange zest together in a bowl and cream. Sift in flour and salt. Work mixture through fingers until it forms coarse crumbs about the size of peas. Set aside.
Stir together rhubarb, strawberries, sugar, tapioca, orange zest, orange juice and salt in a bowl. Let set for 15 minutes (stirring occasionally).
Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity).
Transfer baking dishes to a rimmed baking sheet.
Sprinkle with topping and hazelnuts.
Bake until topping turns golden brown and juices are bubbling (30-35 min). Cool for 30 minutes and serve.
Yield: Makes 8 to 10 servings
2 1/2 cups all purpose flour
3/4 cup hazelnuts, toasted
2 tablespoons (packed) golden brown sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons frozen lard or solid vegetable shortening, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
3 1/2 pounds Granny Smith apples (about 6 large), peeled, cored, cut into 1/3-inch-thick slices (about 6 cups)
1/2 cup plus 1 tablespoon sugar
1/3 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 tablespoon (scant) ground cinnamon
2 tablespoons (1/4 stick) unsalted butter, melted
Vanilla ice cream
Blend flour and hazelnuts in processor until nuts are finely ground. Add brown sugar and salt; blend 20 seconds. Add butter and lard; using on/off turns, process until mixture resembles coarse meal. Transfer mixture to bowl. Add 4 tablespoons ice water; stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 equal pieces. Form each into ball; flatten each into disk. Wrap each in plastic wrap and chill 1 hour.
Position rack in bottom third of oven and preheat to 400°F. Toss apples, 1/2 cup sugar, brown sugar, flour, and cinnamon in large bowl. Roll out 1 dough disk on generously floured surface to 12-inch round, rotating crust often to prevent sticking. Generously flour 11- or 12-inch tart pan bottom. Slide tart pan bottom under dough round. Carefully slide dough round into 9-inch pie dish. Press crust onto bottom and up sides of dish; pinch and press to seal any cracks. Spoon filling into crust; drizzle with melted butter.
Roll out second dough disk on generously floured surface to 13-inch round. Slide same floured tart pan bottom under dough round. Carefully allow dough round to slide off tart pan bottom onto pie filling; pinch to seal any cracks in crust. Press top crust and bottom crust together at edge. Fold edge under; crimp decoratively. Cut X in center of top crust. Brush top crust lightly with milk. Sprinkle with remaining 1 tablespoon sugar. Transfer pie to rimmed baking sheet. Bake pie 30 minutes. Reduce oven temperature to 350°F. Bake pie 25 minutes. Cover crust edges with foil collar to prevent overbrowning; continue baking until crust is golden, apples are tender, and juices are bubbling thickly in center, about 20 minutes longer. Transfer pie to rack and cool. Serve with ice cream.
Makes 4-1/4 pounds of toffee
(100 pieces measuring 1 x 2 inches)
1 pound (4 sticks) butter
1 cup granulated sugar
1 cup firmly packed golden brown sugar
1 tablespoon light corn syrup
1/4 cup water
2-1/2 cups raw hazelnuts, coarsely chopped
2 teaspoons vanilla extract
1/4 teaspoon salt
16 ounces semi-sweet chocolate
(either chips, or squares that have been broken into chunks)
2 cups chopped dark-roasted and skinned hazelnuts
Grease one large (12 x 17- inch) rimmed baking sheet or two smaller (10 x 15-inch or less) ones with butter.
Melt the pound of butter in a large, heavy-bottomed pot over medium heat on a wide-diameter burner. While the butter is melting, combine the granulated sugar, brown sugar and corn syrup. Add this mixture to the melted butter, along with the water. When the sugars have dissolved, increase the burner setting to medium high, stirring with a flat-edged wooden spoon. Attach a candy thermometer to the pot and cook the mixture, stirring constantly to keep it from scorching. When the temperature reaches 240 degrees F, add the nuts and continue stirring. At 260 degrees, reduce the burner setting to medium-low and continue cooking and stirring occasionally, until the toffee reaches 300 degrees (“hard crack”).
Remove the pot from the burner and stir in the vanilla and salt, stirring quickly because the toffee will become quite thick at this point. Scrape it out onto the prepared baking sheet(s) or marble slab, spreading it out to a thickness of about 1/4 to 1/2 inch. A silicon spatula is the best tool for spreading the sticky toffee.
Allow the toffee about 5 minutes to set up, then distribute the chocolate pieces evenly over the surface. The heat from the toffee will melt them. While it’s still soft, gently even out the layer of chocolate and then sprinkle it with the roasted and chopped hazelnuts.
At this point, you can refrigerate the toffee until it is cold and hard. Or you can just let it cool to room temperature over several hours or overnight. Once the toffee is very firm, it can be broken into smaller, irregular-sized pieces.
NOTE: If you use unsalted butter, increase the amount of salt in the recipe from 1/4 teaspoon to 1 teaspoon.