(no subject)
Jun. 25th, 2007 09:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dillyHeeeyyy Gonna try this recipe when i get paid ont he july 6th. XD
Nutella cake!
Nutella Cake (reduced fat)
adapted from How to Be a Domestic Goddess by Nigella Lawson
for the cake:
6 large eggs, separated
3/8 tsp cream of tarter or 3/4 tsp vinegar or lemon
1/4 cup soft unsalted butter
1 12-ounce jar of Nutella (chocolate hazelnut spread)
1 tablespoon Frangelico, rum or water
1/2 cup toasted hazelnuts
1/2 cup cocoa
1/2 cup plus 1 tbsp sugar
1. Preheat oven to 350 degrees F. Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
2. In a food processor, grind the hazelnuts with 1 tbsp of sugar until fine. Set aside.
3. In a large bowl, beat the butter and Nutella together. Add cocoa, Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts. Set aside.
4. In another large bowl, combine egg whites and cream of tarter and beat till soft peaks form. Gradually sprinkle in 1/2 cup sugar and beat till stiff but not dry. (this means that they will hold their peaks, yet still appear glossy and smooth)
5. Lighten the chocolate mixture with a quarter of the egg white, which you can beat in as roughly as you want, before gently folding the rest in a third at a time.
6. Pour into the prepared pan and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on rack. The center will fall like a crater.
7. Gently press down the sides of the cooled cake. Unmold by sliding a knife around the edge and inverting on a platter. You may also leave it on the base if you choose.
for the icing:
adapted from Chocolate and the Art of Low-Fat Desserts by Alice Medrich
1/2 cup sugar
1 cup unsweetened cocoa powder
1/2 cup plus 1 Tbsp low-fat 1% buttermilk
1/2 tsp vanilla extract
4 ounces whole toasted hazelnuts
1. Combine the sugar and cocoa in a heavy-bottomed saucepan. Use a wire whisk to stir in just enough buttermilk to form a smooth paste. Stir in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the saucepan. Boil gently for 2 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla.
2. Pour through a fine strainer. Allow to cool. Cover, placing plastic wrap directly on the surface to prevent a skin from forming. Chill for several hours or overnight. Frosting will thicken as it cools. May be refrigerated, covered, for at least 1 week.
3. To assemble the cake, spread a thin layer of frosting over the top and sides of cake. Allow cake to set, at room temperature, for 20 minutes or more. Spread another lawyer over the top and sides of the cake. Dot the top of the cake with the hazelnuts.
4. Cake may stand at room temperature for up to one day, then refrigerate the leftovers.
Notes:
* Toast the nuts in a 350-degree oven for 10-20 minutes to release their aroma. Stir half way through baking to ensure even browning.
* Grinding the hazelnuts with some sugar ensures that those flavorful oils don’t go to waste. The sugar also acts as padding so you can grind the nuts finely without turning them into butter.
* The boiling time is important in the sauce. This glaze makes a thick smooth covering for a cake, but it is not stiff enough to frost with swirls or peaks. If you cheat on the boiling time, it will not thicken enough (even after chilling) to coat a cake without dripping mostly off the sides, nor will it have the intensity of flavor it needs to be a great chocolate sauce.
* To make one cup of buttermilk, measure 1 Tbsp vinegar and add enough milk to make one cup total.
* To make about 28 cupcakes, pour the batter into cupcake liners and bake for about 20 minutes.
Nutella cake!
Nutella Cake (reduced fat)
adapted from How to Be a Domestic Goddess by Nigella Lawson
for the cake:
6 large eggs, separated
3/8 tsp cream of tarter or 3/4 tsp vinegar or lemon
1/4 cup soft unsalted butter
1 12-ounce jar of Nutella (chocolate hazelnut spread)
1 tablespoon Frangelico, rum or water
1/2 cup toasted hazelnuts
1/2 cup cocoa
1/2 cup plus 1 tbsp sugar
1. Preheat oven to 350 degrees F. Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
2. In a food processor, grind the hazelnuts with 1 tbsp of sugar until fine. Set aside.
3. In a large bowl, beat the butter and Nutella together. Add cocoa, Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts. Set aside.
4. In another large bowl, combine egg whites and cream of tarter and beat till soft peaks form. Gradually sprinkle in 1/2 cup sugar and beat till stiff but not dry. (this means that they will hold their peaks, yet still appear glossy and smooth)
5. Lighten the chocolate mixture with a quarter of the egg white, which you can beat in as roughly as you want, before gently folding the rest in a third at a time.
6. Pour into the prepared pan and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on rack. The center will fall like a crater.
7. Gently press down the sides of the cooled cake. Unmold by sliding a knife around the edge and inverting on a platter. You may also leave it on the base if you choose.
for the icing:
adapted from Chocolate and the Art of Low-Fat Desserts by Alice Medrich
1/2 cup sugar
1 cup unsweetened cocoa powder
1/2 cup plus 1 Tbsp low-fat 1% buttermilk
1/2 tsp vanilla extract
4 ounces whole toasted hazelnuts
1. Combine the sugar and cocoa in a heavy-bottomed saucepan. Use a wire whisk to stir in just enough buttermilk to form a smooth paste. Stir in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the saucepan. Boil gently for 2 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla.
2. Pour through a fine strainer. Allow to cool. Cover, placing plastic wrap directly on the surface to prevent a skin from forming. Chill for several hours or overnight. Frosting will thicken as it cools. May be refrigerated, covered, for at least 1 week.
3. To assemble the cake, spread a thin layer of frosting over the top and sides of cake. Allow cake to set, at room temperature, for 20 minutes or more. Spread another lawyer over the top and sides of the cake. Dot the top of the cake with the hazelnuts.
4. Cake may stand at room temperature for up to one day, then refrigerate the leftovers.
Notes:
* Toast the nuts in a 350-degree oven for 10-20 minutes to release their aroma. Stir half way through baking to ensure even browning.
* Grinding the hazelnuts with some sugar ensures that those flavorful oils don’t go to waste. The sugar also acts as padding so you can grind the nuts finely without turning them into butter.
* The boiling time is important in the sauce. This glaze makes a thick smooth covering for a cake, but it is not stiff enough to frost with swirls or peaks. If you cheat on the boiling time, it will not thicken enough (even after chilling) to coat a cake without dripping mostly off the sides, nor will it have the intensity of flavor it needs to be a great chocolate sauce.
* To make one cup of buttermilk, measure 1 Tbsp vinegar and add enough milk to make one cup total.
* To make about 28 cupcakes, pour the batter into cupcake liners and bake for about 20 minutes.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2007-06-26 03:56 am (UTC)I want to make the cake but holy crap I don't think the batter will survive lol
no subject
Date: 2007-06-26 04:01 am (UTC)