80212 bakery style cocoa chocolate nutella Recipes

chocolate hazelnut spread (nutella), poundcake (appx. 1/2 inch thick), fresh strawberries, hulled and very thinly sliced, butter-flavored cooking spray

nutella, frozen fillo dough thawed in fridge, chopped hazlenuts (or whatever kind of nut you prefer, almonds are great too), your favorite chocolate, butter or flavored spray oil

cold water, white sugar, unsweetened cocoa powder, all-purpose flour, ground cinnamon, salt, whole milk, vanilla extract

nutella, low-fat vanilla yogurt or 1 pint regular vanilla yogurt, skim milk, mixed fruit, frozen or 1 pint banana, cut into 1 inch pieces

nutella, divided, eggs, divided, yellow cake mix, buttermilk, sugar, frangelico

nutella, texas toast thick bread, eggs, beaten, cream, vanilla extract, corn flakes, crushed, unsalted butter (1 tbsp per sandwich in pan), sugar (dusting ), strawberry, garnish, blueberries, garnish, maple syrup, drizzling

nutella , spread, egg, unbleached all-purpose flour, hazelnuts, chopped

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

nutella, chocolate chips, all-purpose flour, baking soda, salt, butter, softened, brown sugar, eggs, vanilla extract

three different chocolate box cake mix, nutella, bittersweet chocolate, chopped (could be more depending on how big your cakes are), paraffin wax , strips

chocolate gelato or ice cream, store-bought sponge ladyfingers, nutella, strawberries, hulled and thinly sliced, fresh mint leaves

chocolate gelato or ice cream, store-bought sponge ladyfingers, nutella, strawberries, hulled and thinly sliced, fresh mint leaves

chocolate-hazelnut spread (recommended : nutella), thick slices lb cake (from 1 (10.75-oz) loaf, fresh strawberries, hulled and very thinly sliced, butter-flavored nonstick cooking spray

nutella, frangelico, light-colored corn syrup, vanilla extract, salt, milk chocolate finely chopped, toasted, salted hazelnuts finely chopped

whole almond, toasted and coarsely chopped, dried cherries, coarsely chopped, bittersweet chocolate (60 percent to 70 percent cocoa) or 6 oz dark chocolate, finely chopped (60 percent to 70 percent cocoa)