Any hazelnut confection is sheer bliss.
Drizzle with liqueur to amplify its essence.
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Triple Hazelnut Cheesecake
1/2 cup chopped hazelnuts, toasted and divided
1 tablespoon light brown sugar
15 chocolate wafers
1 tablespoon vegetable oil
1 tablespoon instant coffee granules
1 tablespoon hot water
1 (16-ounce) tub fat-free cottage cheese
1 (8-ounce) block fat-free cream cheese
3/4 cup unsweetened cocoa
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup hazelnut-chocolate spread (such as Nutella)
2 tablespoons Frangelico
1/4 teaspoon salt
3 large eggs, lightly beaten
Preheat oven to 325°F.
Place 1/4 cup hazelnuts, 1 tablespoon brown sugar, and chocolate wafers in a food processor; process until finely ground. Add oil; process until crumbs are moist. Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray.
Wrap outside of pan with a double layer of aluminum foil. Combine instant coffee granules and 1 tablespoon hot water in a small bowl.
Place cheeses in food processor; process until smooth. Add coffee mixture, cocoa, and next 6 ingredients (cocoa through salt); process until well blended. Add eggs; process until smooth. Pour mixture into pan. Place pan in a large baking pan; add hot water to baking pan to a depth of 1 inch. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove cheesecake from springform pan; sprinkle with 1/4 cup hazelnuts.
Amplify the hazelnut essence, add a splash of Frangelico.
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
1 1/2 sticks (6 ounces) unsalted butter, softened
2/3 cup granulated sugar
4 large eggs, lightly beaten
1/2 cup dark rum
2 large egg whites
Confectioners’ sugar, for dusting
Toast the hazelnuts on a rimmed baking sheet, stirring occasionally, for about 10 minutes, or until lightly browned. Let the hazelnuts cool on the baking sheets, then transfer them to a kitchen towel and rub them together to remove the skins. Transfer the hazelnuts to a food processor and finely chop. In a small bowl, sift the flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar until fluffy. Beat in the eggs, 1 at a time, until incorporated. Using a rubber spatula, fold in the flour mixture in 3 batches, alternating with the rum and hazelnuts. In a medium stainless steel bowl, beat the egg whites until stiff. Beat one-third of the egg whites into the batter, then gently fold in the remaining whites. Scrape the batter into the prepared pan and bake for about 35 minutes, or until the cake springs back. when lightly pressed. Transfer to a rack and let cool in the pan for 15 minutes. Turn the cake out onto the rack and cover loosely with a kitchen towel until cooled to room temperature. Turn the cake right side up and dust the top with confectioners’ sugar, then cut into wedges and serve.
Grilled Chocolate-Hazelnut Pound Cake Sandwiches
16 ( 1/2 inch ) slices frozen pound cake
1/2 cup chocolate-hazelnut spread
2 tablespoons butter, softened
Spread 8 pound cake slices evenly with chocolate-hazelnut spread. Top with remaining pound cake slices. Spread both sides with butter. Grill over medium-high heat (350° to 400°) for 30 seconds on each side or until toasted.
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