Hazelnut Toffee Zuccotto Recipes

CONTEST-WINNING HAZELNUT TOFFEE

Steps:

• Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.

HAZELNUT TOFFEE CRUNCH

Steps:

• Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
• Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
• In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

SALTED HAZELNUT TOFFEE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with a nonstick silicone liner and coat it with cooking spray. Set aside.
• On another baking sheet, roast the hazelnuts until fragrant, 10 minutes. Remove them to a plate.
• Combine the butter, sugar and salt in a medium saucepan and bring to a boil, whisking until melted. Cook, whisking occasionally, until the mixture registers 300 degrees F on a candy thermometer. Immediately remove from the heat and stir in the hazelnuts. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula. Let dry for about 1 1/2 minutes, then scatter the chocolate chips on top. As they melt, spread the chocolate to the outer edges of the toffee with an offset spatula. Sprinkle with sea salt and freeze until set, about 30 minutes. Peel the toffee away from the silicone liner and transfer to a cutting board. Cut into pieces with a sharp knife. The toffee will keep, tightly covered, up to 1 week.

HAZELNUT TOFFEE ZUCCOTTO

Steps:

• Line a 1-1/2-qt. bowl with plastic wrap; set aside. Cut pound cake into 1/4-in. slices; set aside six slices for the top. Line bottom and sides of prepared bowl with remaining cake, trimming slices to fit snugly. Brush cake in bowl with some Kahlua., In a small bowl, beat cream cheese, confectioners' sugar, espresso powder and vanilla until blended. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Fold in chopped candy bars and hazelnuts. Spoon over cake., Brush one side of reserved cake slices with remaining Kahlua; place brushed sides down over the filling, trimming slices to fit. Refrigerate, covered, 5 hours or overnight., To serve, unmold onto a serving plate. Remove bowl and plastic wrap; dust cake with cocoa and additional confectioners' sugar. Cut into wedges.

ZUCCOTTO

Steps:

• Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts vigorously with a clean kitchen towel to remove skins. Return to baking sheet; toast until fragrant and golden brown, about 1 minute more. Cool; coarsely chop. Set aside.
• In a small saucepan, combine sugar, water, and liqueur if using. Bring to a boil; stir until sugar has dissolved. Remove from heat; set aside to cool completely. Line a 9-by-5-inch domed metal or glass bowl with plastic wrap.
• Cut rectangular sponge cake into thirds crosswise and lengthwise, making 9 rectangles. Reserve round sponge cake layer to use on top. Cut each rectangle diagonally in half, forming 18 triangles. Brush both sides of each triangle with some syrup. Line inside of bowl with triangle slices, pointed ends facing bottom of bowl, to form a sunburst pattern. Fit slices snugly so bowl is completely lined. Use small pieces of syrup-brushed cake to fill in gaps. Trim the cake top to make it even. Transfer lined bowl to refrigerator.
• Place cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium until stiff, about 3 minutes. Gently fold in reserved nuts, toffee, and raspberries. Remove lined bowl from refrigerator, fill with cream mixture, and cover top with cake round. This will become bottom of zuccotto when unmolded. Cover with plastic wrap; refrigerate 12 hours or overnight.
• Place a wire rack on top of bowl, and invert zuccotto onto rack. Place on a rimmed baking sheet. Remove bowl and plastic wrap. Using a ladle, pour ganache over top of dome, letting excess drip down sides onto rack. Make sure to coat entire surface of the zuccotto. Cut into wedges. Ladle with creme anglaise. Serve immediately, garnishedwith chopped toffee, nuts, and berries.

CHOCOLATE-HAZELNUT TOFFEE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking spray, and line with parchment. Melt butterand sugar in a medium saucepan over medium-high heat. Add water and corn syrup. Cook until a candy thermometer reaches 300 degrees. Add 1/2 teaspoon salt. Stir to even out color. Pour mixture onto baking sheet without spreading. Let cool.
• Spread chocolate over top, and sprinkle with hazelnuts. Refrigerate until firm, about 45 minutes. Break into pieces.

ZUCCOTTO

Steps:

• Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
• Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
• In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
• Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
• Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

"ZUCCOTTO" CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners.
• Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks.
• Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
• Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache.
• Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting.
• Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving.

HAZELNUT ZUCCOTTO

Steps:

• FOR PRALINE: Line baking sheet with aluminum foil. Lightly oil foil. Stir sugar and 3 tablespoons water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add hazelnuts and stir to coat. Pour mixture out onto foil and cool completely. Break hazelnut praline into pieces and finely grind in food processor. FOR FILLINGS: Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool to lukewarm. Using electric mixer, beat cream in large bowl until soft peaks form. Add sugar and Grand Marnier and beat until peaks form. Transfer half of whipped cream to another large bowl. Fold hazelnut praline into 1 bowl of whipped cream. Fold chocolate into remaining bowl of whipped cream (some chocolate will harden into small bits). Line 2 1/2-quart bowl with 2 layers of plastic, leaving 5-inch overhang. Line bottom and sides of bowl with about half of ladyfingers, overlapping slightly. Spoon chocolate whipped cream mixture into ladyfinger-lined bowl and spread to cover sides evenly. Fill with hazelnut-praline whipped cream. Top with enough remaining ladyfingers to cover, about 1 package. Fold in overhang to cover ladyfingers, pressing down. Refrigerate overnight. Unfold plastic from over ladyfingers at top of bowl. Place serving plate over zuccotto and invert onto plate. Carefully remove bowl, then plastic from zuccotto. Sift cocoa powder over, if desired. Cut into wedges and serve.