Frangelico Frosting Food

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TRIPLE HAZELNUT CAKE WITH CHOCOLATE BUTTERCREAM FROSTING



Triple Hazelnut Cake with Chocolate Buttercream Frosting image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 8 generous servings

Number Of Ingredients 29

Shortening, for greasing pans
2 tablespoons cake flour, plus 3 1/3 cups, divided
4 large eggs, at room temperature, lightly beaten
1/3 cup hazelnut-flavored liqueur (recommended: Frangelico)
1 teaspoon hazelnut extract
1 3/4 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine-grain sea salt
1 cup peeled, toasted and finely chopped or ground hazelnuts
3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup sour cream, at room temperature
4 tablespoons unsalted butter, at room temperature
4 tablespoons all-purpose flour
1 cup granulated sugar
1 cup heavy whipping cream
1 cup peeled, toasted and finely chopped hazelnuts
1/4 teaspoon fine-grain sea salt
1 tablespoon hazelnut-flavored liqueur (recommended: Frangelico)
1 teaspoon hazelnut extract
2 tablespoons finely chopped bittersweet chocolate or chocolate disks
8 ounces bittersweet chocolate, finely chopped or chocolate disks
1 cup granulated sugar
1 cup egg whites, at room temperature (from 7 to 8 large eggs)
4 sticks (32 tablespoons) unsalted butter, at room temperature
1 teaspoon hazelnut extract
2 cups peeled, toasted and finely chopped hazelnuts
8 whole peeled, toasted hazelnuts
8 milk chocolate curls

Steps:

  • To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.
  • Preheat oven to 350 degrees F.
  • In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
  • In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
  • Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
  • To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
  • Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.
  • To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
  • Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
  • To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.
  • Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
  • Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.

HAZELNUT LAYER CAKE WITH ESPRESSO BUTTERCREAM, CHOCOLATE FRANGELICO GANACHE AND TOASTED AND GILDED HAZELNUTS



Hazelnut Layer Cake with Espresso Buttercream, Chocolate Frangelico Ganache and Toasted and Gilded Hazelnuts image

Provided by Food Network

Categories     dessert

Time 11h

Yield 1 (6-layer) sheet cake (96 pieces)

Number Of Ingredients 26

3 3/4 pounds hazelnut flour
1 1/4 pounds all-purpose flour
32 eggs
2 pounds sugar, plus 1 3/4 pounds sugar
48 egg whites
Frangelico and Espresso Simple Syrup, recipe follows
Espresso Buttercream, recipe follows
Chocolate Frangelico Ganache, recipe follows
4 pounds hazelnuts, toasted and roughly chopped, for garnish
Gilded Hazelnuts, recipe follows
4 cups water
4 cups sugar
1/2 cup Frangelico liqueur
1 cup strong coffee
2 1/4 pounds sugar
Water, to moisten sugar
32 egg whites
6 pounds butter, cut into 1/2-inch cubes
1 tablespoon vanilla extract
3 tablespoons coffee extract
10 pounds semisweet or 54-percent cocoa chocolate, pistols or chopped
16 cups heavy cream
1 cup Frangelico liqueur
1 pound hazelnuts, toasted
Nonstick cooking spray
Gold leaf (*See cook's note)

Steps:

  • Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
  • In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps. Set aside.
  • In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs. Set aside.
  • In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form. Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
  • Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets. Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes. Remove from the oven and cool completely.
  • To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan. Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top. Place another layer of the cake on top and soak with the simple syrup. Spread a layer of buttercream and then a layer of ganache. Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top. Chill the cake completely to set. When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish. Return to the refrigerator again to set the top. Spread the remaining ganache over the top to make a smooth finished coat. Trim any excess ganache from the sides of the cake. Press the toasted and chopped hazelnuts onto the sides of the cake. Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts.
  • Combine all of the ingredients and bring to a boil. Cook until the sugar is dissolved and the alcohol has evaporated. Cool completely.
  • Pour sugar and just enough water to moisten it in a large heavy bottomed pot. Bring sugar to a boil, stirring constantly. Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water. Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer. When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks. While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar. Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes. When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter. The butter may separate and become watery, but continue to whip on high until the water is re-incorporated. It is very important that the egg white meringue is completely cool so as not to melt the butter. When all the butter has been added, continue to beat until the buttercream is smooth and creamy. Reduce the mixer speed to low and add the coffee and vanilla extracts.
  • Place chocolate pieces in a large bowl. Bring the heavy cream and Frangelico to a boil and pour over the chocolate. Let stand 3 to 5 minutes and then whisk together until smooth and all of the chocolate is melted. Allow the ganache to cool to room temperature so it reaches a spreadable consistency.
  • Lightly spray the hazelnuts with nonstick cooking spray and wipe off any excess. Place a single nut on the gold leaf and gently brush the gold onto the nut. Set aside to garnish the finished cake.

FRANGELICO FROSTING



Frangelico Frosting image

Make and share this Frangelico Frosting recipe from Food.com.

Provided by Ina Pickle

Categories     Dessert

Time 10m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 4

6 tablespoons butter
1 lb powdered sugar, sifted
3 tablespoons Frangelico
2 -3 tablespoons hot coffee (to taste)

Steps:

  • In a large bowl; cream the butter and the powdered sugar.
  • Add the Frangelico and the coffee.
  • Beat until smooth.

Nutrition Facts : Calories 297, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 62, Carbohydrate 56.5, Sugar 55.5, Protein 0.1

CHOCOLATE HAZELNUT BROWNIES WITH MILK CHOCOLATE FROSTING



Chocolate Hazelnut Brownies with Milk Chocolate Frosting image

Provided by Bobby Flay

Categories     dessert

Time 4h20m

Yield 9 brownies

Number Of Ingredients 21

1 stick unsalted butter
3 ounces bittersweet chocolate, coarsely chopped
2 large eggs
3/4 cups plus 2 tablespoons granulated sugar
2 tablespoons Italian hazelnut liqueur, such as Frangelico
1/2 cup all-purpose flour
1 cup skinless hazelnuts, toasted and chopped
Milk chocolate frosting, recipe follows
White chocolate whipped cream, for garnish, recipe follows
Polka dot triangle, for garnish, recipe follows
Hersheys chocolate sauce in squeeze bottles
Toasted hazelnuts, finely chopped
Bittersweet Polka Dot Triangle
Sprig of mint
5 ounces Lindt milk chocolate, finely chopped
1 tablespoon unsweetened alkalized cocoa powder
1/3 cup heavy cream
1 tablespoon Italian hazelnut liqueur, such as Frangelico
4 ounces Lindt white chocolate, coarsely chopped
1 1/4 cups heavy cream, divided
3 ounces bittersweet chocolate, tempered

Steps:

  • Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
  • Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool.
  • In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then re-invert the brownies onto a cooling rack. Cool completely.
  • Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container.
  • In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice.
  • In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tip (Ateco #7). Use to garnish brownies when plating.
  • Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.

FRANGELICO-CREAM CHEESE ICING



Frangelico-Cream Cheese Icing image

This was a late night creation. I had a cake that needed a quick fix and little booze (yes booze). I hope you enjoy this recipe as much as we have. If you have children, use Hazelnut flavoring instead of the Frangelico. I have had to sub the booze for children's cakes. It works fine--might want to add a wee-bit extra though.THE POWDERED SUGAR MEASUREMENT IS A CLOSE APPROXIMATION. USE MORE OR LESS FOR DESIRED THICKNESS......this is enough icing for 9x11 cake.

Provided by grovinchicken

Categories     Dessert

Time 15m

Yield 12-14 serving(s)

Number Of Ingredients 4

2 cups powdered sugar
8 ounces cream cheese (soft)
1/2 cup unsalted butter (soft, not melted)
1/4 cup Frangelico

Steps:

  • Take softened cream cheese and softened butter beat with mixer until it becomes smooth and well blended.
  • Add powdered sugar little at a time to make sure it gets incorporated. After you have added about half of sugar, you can pour in the Frangelico. Add the rest of the powdered sugar.
  • Once all the ingredients are blended, mix on high until you get your desired thickness. If it is too thin, just add more powdered sugar (little goes a way). If it's too thick, add more Frangelico to the icing (little goes a way).
  • Lick the beater when done--gotta taste the yummy goodness!

Nutrition Facts : Calories 210.4, Fat 14.2, SaturatedFat 8.5, Cholesterol 41.2, Sodium 62.2, Carbohydrate 20.7, Sugar 20.2, Protein 1.2

CHOCOLATE HAZELNUT PRALINE TORTE WITH FRANGELICO WHIPPED CREAM



Chocolate Hazelnut Praline Torte with Frangelico Whipped Cream image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Chocolate     Dessert     Bake     Frangelico     Hazelnut     Gourmet

Yield Makes 1 torte

Number Of Ingredients 9

1 recipeHazelnut Praline
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped coarse
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/2 cup sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup well-chilled heavy cream
2 tablespoons Frangelico (hazelnut-flavored liqueur)

Steps:

  • Preheat oven to 350°F. Butter an 8 1/2-inch springform pan (2 inches deep) or other cake pan with same dimensions and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess flour.
  • In a food processor pulse praline until ground fine. Reserve 1/4 cup ground praline and transfer remaining praline to a bowl. In food processor pulse chocolate until finely ground and add to bowl of praline.
  • In a bowl with an electric mixer cream together butter, salt, and 1/4 cup sugar until light and fluffy. Beat in yolks, 1 at a time, beating well after each addition, and beat in vanilla. Stir in praline chocolate mixture (mixture will be very thick).
  • In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 1/4 cup sugar in a steam, beating until meringue just holds stiff peaks. Fold one third meringue into yolk mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan and smooth top.
  • Bake tort in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan. Cool torte in pan on a rack (torte will fall slightly and continue to set as it cooks) and remove from pan. Torte may be made 1 day ahead and chilled, covered. Bring torte to room temperature before serving.
  • In a bowl with an electric mixer beat cream until it just holds soft peaks. Stir in Frangelico and half of reserved praline.
  • Top torte with whipped cream and sprinkle with remaining reserves praline. Serve torte immediately.

FRANGELICO CHOCOLATE SAUCE



Frangelico Chocolate Sauce image

Make and share this Frangelico Chocolate Sauce recipe from Food.com.

Provided by Calms79

Categories     Sauces

Time 20m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 4

300 ml thickened cream
180 g dark chocolate, chopped (Use the best quality you can)
1/4 cup brown sugar, firmly packed
1/3 cup Frangelico

Steps:

  • Combine cream, chocolate and sugar in a medium saucepan over low heat.
  • Cook stirring with a metal spoon for 8 minutes or until the chocolate melts and the mixture is smooth.
  • Stir in the frangelico and cook stirring for 2 minutes.
  • Remove saucepan from heat and serve immediately.

Nutrition Facts : Calories 575.8, Fat 55.5, SaturatedFat 34.4, Cholesterol 104.2, Sodium 46.8, Carbohydrate 31.1, Fiber 8.7, Sugar 13.8, Protein 8.3

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From supercook.com


FRANGELICO COCONUT CAKE RECIPE - FOOD.COM
COMFORT FOOD; Search; Profile Add a Recipe User Settings Log Out. Recipes / Dessert. Frangelico Coconut Cake. Recipe by Ina Pickle. Coconut cake with hazelnut and coconut cream!! Heavenly cake! From the Frangelico website. READY IN: 1hr. SERVES: 10-12. YIELD: 1 cake. UNITS: US. INGREDIENTS Nutrition. 1 ⁄ 4. cup Frangelico. 1 (18 ounce) package yellow …
From food.com


FRANGELICO CHOCOLATE CAKE WITH FROSTING – RECIPES NUT
FROSTING 6 tb Butter 1 lb Sifted powdered sugar 3 tb Unsweet cocoa powder 3 tb Frangelico 2 tb Up to 3 T hot coffee. Grease and flour two 9″ cake pans. Preheat oven to 350 deg. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. Sift flour, cocoa, baking soda …
From recipesnut.com


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