Best 5 Chocolate Walnut Ring Recipes

CHOCOLATE WALNUT RING

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast, cinnamon and salt. In a small saucepan, heat milk, water, butter and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and yolk; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine filling ingredients in a small bowl; set aside. , Punch dough down. Turn onto a lightly floured surface. Roll into an 18x9-in. rectangle; sprinkle with filling to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends. , Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Preheat oven to 350°. Bake 18-22 minutes or until golden brown. Remove to a wire rack to cool completely. Combine glaze ingredients; drizzle over ring.

CHOCOLATE WALNUT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

GERMAN CHOCOLATE RING

Steps:

• In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough. , Turn dough onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour. , Punch dough down; turn onto lightly floured surface. Roll dough into an 18x10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture. , Roll up dough jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheet. Pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.

CHOCOLATE WALNUT RING

Steps:

• PREHEAT OVEN to a moderate 180c.
• Brush a deep 23cm (9inch) fluted ring tin with melted butter or oil.
• Sift the flour, soda and cocoa into a large bowl; add the sugars.
• Make a well in the centre.
• Add combined vanilla essence, eggs, milks and butter to dry ingredients.
• Using electric beaters, beat mixture on low 3 minutes or until moist.
• Beat mixture on high 5 minutes or until smooth and increased in volume.
• Fold in walnuts.
• Pour mixture into prepared tin; smooth surface.
• Bake at 35 minutes or until skewer comes out clean when inserted into the centre of cake.
• Leave cake in tin for 10 minutes, turn onto a wire rack to cool.
• To make chocolate sauce.
• Combine chocolate and cream in a small pan.
• Stir over low heat until chocolate melts and mixture is smooth.
• Remove from heat, cool to room temperature.
• Pour sauce over cake.
• Decorate with two toned chocolate curls and icing sugar if desired.

CHOCOLATE CREAM PUFF RING

Steps:

• CREAM PUFF. Preheat oven to 400°F Lightly butter a cookie sheet, set aside.
• In medium saucepan over high heat, heat water with butter, sugar, and salt until mixture boils. Turn heat to low and add flour. Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
• Beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny (it should have a sheen to it). You can also transfer the dough to your KA mixer and use your paddle to beat in each egg.
• Drop heaping spoonfulls of dough in a large oval, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
• Bake 35-40 minutes or until golden brown and firm. Pierce the ring with a skewer or narrow knife in about 4 or 5 places and let cook for a few more minutes (this allows steam to escape, which keeps the ring crisper).
• Cool on a rack. Ring can be prepared 1 day ahead and wrapped when cool.
• FILLING. Prepare while baking the ring or earlier in the day.
• Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla.
• Add eggs one at a time, beating well after each. Continue to beat until sugar is thoroughly dissolved. Chill for a least one hour.
• GLAZE. In top of a double boiler, melt butter and chocolate together, stirring until smooth (you can use a microwave).
• ASSEMBLY. Slice cream puff in half horizontally, gently move the top and set aside, fill the bottom of the ring, then replace the top of the ring. Drizzle glaze over the top of the ring. Chill until ready to serve.
• Serves 6. Double the recipe for 12 servings.
• For bite size puffs (great for buffets) use a teaspoon or small ice cream scoop, puffs should be about the size of a walnut or a little smaller. To fill- snip open tops and pipe in filling, Drizzle on Glaze.
• I have made slightly larger puffs and served 3 on a plate, or divided dough into 6 puffs for a full size serving.