Best 4 Candied Hazelnuts For Darkest Chocolate Crepe Cake Recipes

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Are you in search of a delightful and indulgent dessert that will tantalize your taste buds and impress your guests? Look no further than the exquisite "candied hazelnuts for the darkest chocolate crepe cake"! This delectable creation combines the rich, velvety texture of chocolate crepes with the addictive crunch of candied hazelnuts, resulting in a symphony of flavors and textures that will leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this recipe promises an unforgettable culinary experience that will elevate your dessert game to new heights. So, gather your ingredients, preheat your oven, and embark on a journey of taste and indulgence as we unveil the secrets behind this irresistible treat.

Let's cook with our recipes!

DARKEST CHOCOLATE CREPE CAKE



Darkest Chocolate Crepe Cake image

The decorative nuts are dipped in caramelized sugar and hung in bat fashion-upside down-so the sugar streams and hardens into the best candy on the block.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 ounces semisweet chocolate, finely chopped
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 1/2 cups whole milk, room temperature
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Hazelnut Filling
Chocolate Glaze for Darkest Chocolate Crepe Cake
1/4 cup coarsely chopped hazelnuts, toasted
Candied Hazelnuts for Darkest Chocolate Crepe Cake

Steps:

  • Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
  • Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
  • Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
  • Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.
  • Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.
  • Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

CHOCOLATE HAZELNUT CREPE CAKE



Chocolate Hazelnut Crepe Cake image

Something magical happens when you layer crepes with cream to build a cake. The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges. And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings. This cake, with light hazelnut crepes and rich chocolate cream, isn't difficult to make (though the first crepe in the pan is always a flop; don't get discouraged). It does take some time, though, to make and assemble. Just keep the image of the gorgeous final product in your mind as you work.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 21

4 large eggs plus 2 large egg yolks
2 cups/473 milliliters whole milk
1/2 cup/118 milliliters heavy cream
1 cup/145 grams all-purpose flour
1 cup/90 grams hazelnut meal
1/4 cup/50 grams sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
4 tablespoons/57 grams unsalted butter, melted, plus more butter for greasing pan
6 ounces/170 grams high-quality chocolate, 64 percent cocoa, finely chopped
1/3 cup/67 grams sugar
1/3 cup/40 grams cornstarch
1/4 cup/25 grams good quality cocoa powder
Pinch kosher salt
2 1/2 cups/591 milliliters whole milk
6 large egg yolks
2 tablespoons/29 grams unsalted butter
3 tablespoons/45 milliliters brandy or strong coffee
1 cup/236 milliliters heavy cream, whipped to soft peaks
3 tablespoons/27 grams chopped, toasted hazelnuts
Cocoa powder, for dusting

Steps:

  • Prepare the crepe batter: Whisk together eggs, egg yolks, milk and cream in a medium bowl. In a large bowl, whisk together flour, hazelnut meal, sugar and salt. Make a well in the center of the flour mixture and pour in some of the milk mixture. Gently whisk from the center of the well, making a thick, smooth batter. Then, while whisking, gradually add remaining milk mixture and whisk until smooth. Whisk in vanilla and butter. (Alternatively, combine all the ingredients in a blender and blend on low speed until smooth.) Cover and refrigerate for at least 2 hours and up to 48 hours.
  • Prepare the chocolate cream: Place chopped chocolate in a medium bowl and set a fine mesh sieve over the bowl. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Whisk in some of the milk to create a thick paste. Gradually add remaining milk while whisking until mixture is smooth and well-combined. Whisk in egg yolks and add butter.
  • Cook milk mixture over medium heat, whisking constantly and occasionally scraping the bottom and sides of the pan with a rubber spatula. Once the mixture comes to a boil and becomes very thick, about 5 minutes, whisk it vigorously for 1 to 2 minutes. Press hot cream mixture through the sieve into the bowl with the chocolate. Let it stand for 2 minutes, then mix it until smooth and well-combined. Add brandy or coffee and stir to combine. Use a rubber spatula to stir the mixture until it has cooled to about room temperature and is smooth and silky. Cover with plastic wrap, pressed into the surface of the custard, and chill until ready to use.
  • Cook the crepes: Melt a little bit of butter in an 8-inch nonstick skillet over medium heat and let the pan get hot. Remove the pan from the heat and immediately add a scant 1/4 cup (about 3 tablespoons) crepe batter to one side of the pan. (You don't want to use too much batter or you'll have thick crepes.) Quickly tilt and swirl the pan to spread the batter to an even thickness across the bottom of the pan and about 1 inch up the sides.
  • Return the pan to the heat and cook crepe until very lightly golden and set on one side, about 45 seconds. Tuck a small offset spatula under the edge of the crepe, grab onto it with your fingers, and quickly flip it over. Cook until light golden brown on the other side, 30 seconds to 1 minute. Slip crepe onto a rack to cool. Once crepes are cool, transfer them to a baking sheet and cover with a light towel to keep them from drying out. Continue with remaining batter, occasionally wiping out the skillet with a paper towel and very lightly buttering the skillet every few crepes as needed. You should have 20 to 24. (You need 20 for the cake.)
  • To assemble, stir the cream until smooth. Lay 1 crepe on a cake plate. Using an offset spatula, cover with a thin layer of chocolate cream (2 to 3 tablespoons), leaving a 1/4-inch border. Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Cover with plastic wrap and chill for at least 2 hours.
  • To serve, top with whipped cream, nuts and dust with cocoa.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 19 grams, Carbohydrate 47 grams, Fat 42 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 20 grams, Sodium 208 milligrams, Sugar 19 grams, TransFat 0 grams

CANDIED HAZELNUTS FOR DARKEST CHOCOLATE CREPE CAKE



Candied Hazelnuts for Darkest Chocolate Crepe Cake image

Make these candied hazelnuts for our Darkest Chocolate Crepe Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 9

Number Of Ingredients 2

9 hazelnuts, toasted and peeled
1 cup sugar

Steps:

  • Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
  • Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
  • Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.

DARKEST CHOCOLATE CREPE CAKE



DARKEST CHOCOLATE CREPE CAKE image

Categories     Cake     Dessert     Bake

Yield 1

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 ounces semisweet chocolate, finely chopped
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 1/2 cups whole milk, room temperature
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Hazelnut Filling
Chocolate Glaze
Candied Hazelnuts

Steps:

  • 1. Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside. 2. Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight. 3. Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side. 4. Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day. 5. Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes. 6. Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

Tips:

  • Use a candy thermometer to accurately measure the temperature of the sugar syrup. This will ensure that the syrup reaches the correct consistency and that the candied hazelnuts are cooked properly.
  • Make sure to stir the sugar syrup constantly while it is cooking. This will prevent the sugar from crystallizing and will help to create a smooth and glossy syrup.
  • If you don't have a candy thermometer, you can test the consistency of the sugar syrup by dropping a small amount into a bowl of cold water. If the syrup forms a hard ball when it is dropped into the water, it is ready to use.
  • Be careful when handling the hot sugar syrup. It can cause serious burns if it comes into contact with your skin.
  • Candied hazelnuts can be stored in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Candied hazelnuts are a delicious and versatile treat that can be enjoyed on their own or used as a topping for other desserts. They are also a great way to add a touch of elegance to a special occasion. With a little bit of time and effort, you can easily make your own candied hazelnuts at home. So next time you are looking for a sweet treat, give this recipe a try!

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