Orange Chocolate Almond Butter Crepes Recipe By Tasty

CHOCOLATE-ALMOND DESSERT CREPES

Steps:

• In a large bowl, whisk eggs, milk and butter. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. , In a large bowl, mix sugar and cocoa; add cream and vanilla. Beat on medium speed until well blended. Gradually beat in gelatin mixture. Refrigerate, covered, at least 30 minutes., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked,15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , Spoon filling down center of each crepe; roll up. If desired, garnish with fudge topping, whipped cream and almonds.

HOMEMADE ORANGE ALMOND BUTTER

Steps:

• Use store bought unsalted roasted almonds or roast almonds at home.
• To roast almonds, preheat oven to 350 F.
• Spread almonds on a baking tray and roast for 10 minutes shaking the almonds half way into baking. Almonds should be crunchy else roast a little longer. Cool until almonds are warm.
• Take all the ingredients in a food processor or blender and blend until it is creamy. It will take a decent 10 minutes and blend in intervals of 30 second, scraping down the almonds.
• Transfer to a clean container and store in the refrigerator.

CHOCOLATE STRAWBERRY CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• Spread half of the chocolate hazelnut spread on half of the crepe.
• Lay half of the strawberries on the chocolate spread.
• Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
• Repeat with the other crepe.
• Enjoy!

ORANGE AND CHOCOLATE ALMOND TART

Steps:

• Finely grate enough zest from the 1 orange to make 1 teaspoon and set it aside for the almond filling.
• Cut off the ends of the orange. Lay it on a flat surface so it doesn't tip over. Use a sharp paring knife to remove the skin and white pith completely from the oranges.
• Reserve these pieces and squeeze the juice out of these parts. This juice will be used later to glaze the tart.
• Make two slices into each section of the orange, excluding the segment dividers. Make sure your slices go inside each of the segments dividers so there won't be any remaining on your segments. Squeeze the juice out of this part and then discard.
• Place the orange segments on a paper towel lined board or baking sheet to partially dry out the oranges before adding them to the tart. You can do this step the day before and refrigerate the oranges overnight.
• Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
• Whisk flour, cocoa, sugar, and salt together in a bowl. Add the melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain. Using your hands, press two-thirds of dough into the tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness. Dock the bottom of the tart dough with the times of the fork before baking.
• Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the top edges of the crust turn golden brown and firm to touch, 25 minutes, rotating pan halfway through baking.
• Sift the almond flour and powdered sugar together into a medium bowl. Add the all-purpuse flour and whisk together to thoroughly combine.
• Place the butter, orange zest and the salt in a large bowl and with a hand mixer beat the butter on medium speed until the butter is creamy, about 1 minute. Scrape down the sides. Add the almond-flour mixture and mix on medium speed for 90 seconds or until the mixture is no longer crumbly. Add the egg and mix on medium speed just until the egg is incorporated. Add the rum and mix until just incorporated.
• If you are making the almond cream ahead of time refrigerate it in an airtight container until ready to use.
• When the tart has come out of the oven combine the orange juice and the sugar in a small saucepan and bring it to a boil. Remove the pan from the heat and stir in the apricot jam. When the tart has cooled to room temperature, brush the oranges with the glaze.
• Pour the almond cream into the baked tart and smooth the surface with an offset spatula. Arrange the oranges in a spiral pattern starting at the outside edge and then working towards the center. Place the tart pan on a wire rack set in a rimmed baking sheet. Bake the tart at 350 degrees F for 1 hour 15 minutes until the almond cream lightly brown and the outer edges are firm to the touch. The center will be slightly jiggly.
• Remove the tart from the oven, cool to room temperature and brush the oranges with the glaze. The tart is ready to eat once it cools to room temperature, but the slices will look best if you refrigerate the tart overnight to allow the almond cream to completely set.
• Sprinkle the finished tart with toasted sliced almonds and enjoy.

CHOCOLATE, ALMOND, & ORANGE CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Prepare two 8-9 inch round pans by lining the bottoms with wax paper circles, and buttering and dusting with flour. Place the cake mix, eggs, water, extracts & butter in a bowl. Add finely minced beet, if desired for color (it will turn the batter more orange colored, and leave red flecks like confetti in the cake.) Combine with mixer, and beat on medium speed for 2 minutes. Pour into prepared pans, & bake according to package directions, 29-34 minutes. Let cool 5 minutes, then invert onto cooling racks & remove from pans. Peel off wax paper & allow to finish cooling.
• 2. For frosting, combine powdered sugar, butter, vanilla, almond extract, and 1/2 cup water. Beat well. Remove a portion, which you will use to frost in between the 2 cake layers, and a small amount to create a swirl of white into the chocolate frosting on the top of the cake. Add orange extract to this portion, and a little powdered sugar if needed to get the consistency right. With the remaining frosting, add the cocoa powder, and any additional water needed.
• 3. When assembling the cake, frost the middle layer with the white frosting. Make a ring of chocolate chips along the outer edge. Poke the broken Poky sticks into the cake at intervals around the outer edge, and one in the middle, and then place the second layer of cake on top. Press down gently, securing your layers together. If you made orange taffy (by boiling the ingredients down into taffy consistency), you may place some on the top layer, either in a ring around the edge, or over the whole top. Frost the top and sides with chocolate frosting. I like to leave a gap on the sides in the middle so you can peak in on the middle white frosting layer. Use remaining white frosting to swirl into frosting on top of the cake. Make a swirl pattern using the chopped chocolate chips, on the top of the cake. Pipe star burst patterns with the chocolate frosting. Make a big star burst flower in the middle (5 starburst petals), and small starbursts staggered around the edge. I do some around the sides in the middle where the gap is, as well. Add colored dot sprinkles to sides and the flower on top, and then toasted almonds to the top of the side of the cake, with a few placed in the center star on the top of the cake.