Nutella® Oatmeal Cookies | C&H Sugar Nutella® Oatmeal Cookies PRINT SHARE These no-bake cookies get their distinctive flavor from Nutella®, a cocoa/hazelnut spread found in most supermarkets. CATEGORIES: 1/2 cup (1 stick) butter, softened 1/2 cup milk 1 3/4 cups Granulated Sugar 1/2 cup cocoa powder, unsweetened 1 teaspoon Frangelico® (hazelnut liqueur) or hazelnut extract 1/2 cup Nutella® spread INSTRUCTIONS Nutella Oatmeal Cookies In saucepan over medium-high heat, combine butter, milk, sugar and cocoa. Bring to boil, stirring constantly. Reduce heat and continue to boil 3 minutes, still stirring. Remove from heat and add Frangelico® or extract. Add Nutella®; mix well. Add oats and mix well. Drop by tablespoons onto parchment or waxed paper and allow cookies to set. Yield depends on size of cookies.

Featured By: McHenry, Saltillo, MS ( Frangelico Chocolate Cupcakes | HI COOKERY June 1, 2010 Frangelico Chocolate Cupcakes Frangelico Chocolate Cupcakes June 1: National Hazelnut Cake Day Those who fancy filberts like Highlander and Islander can celebrate National Hazelnut Cake Day with these triple-threat treats—chocolate cupcakes infused with Frangelico (hazelnut liqueur), frosted with Frangelico-Nutella (hazelnut-chocolate spread) and topped with toasted hazelnuts. Recipe (Adapted from RecipeZaar ) For the Frangelico Chocolate Cupcakes 1 (18.25 ounces) box chocolate cake mix (we recommend Duncan Hines Moist Devil’s Food Cake) 1 package (3.9 ounces) instant chocolate pudding mix 4 eggs ½ cup Frangelico (hazelnut liqueur) 1 cup hazelnuts/filberts, chopped, toasted and divided in half Directions Line muffin tins with cupcake papers. In a large mixing bowl, put in all the ingredients except for half of the hazelnuts and blend until the batter is thick and smooth.

Gently fold in ½ cup of hazelnuts. Scoop the batter into the cupcake papers. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Check for doneness. Remove the cupcakes from the oven and place them on a wire rack to cool completely before frosting or decorating them. This recipe yields about 2 ½ dozen cupcakes. For the Frangelico-Nutella Frosting 2 cups confectioner’s sugar 3 tablespoons unsweetened cocoa powder 6 tablespoons butter (room temperature) 3 tablespoons Frangelico (hazelnut liqueur) ½ cup Nutella Directions Sift the sugar and cocoa powder together. Cream the butter, then gradually add the sugar-cocoa mixture and beat until smooth. Stir in the Frangelico and Nutella until a spreadable consistency is achieved. Frost the cupcakes. Dip the tops of each cupcake into a bowl of the remaining ½ cup of toasted hazelnut pieces. Notes Toasting the hazelnuts brings out more of their natural flavor. Spread them on a sheet and bake in a preheated oven at 350 degrees F for 10 minutes.

Allow the hazelnuts to cool before using them in a recipe. Search our blog for other posts with recipes containing hazelnuts/filberts, Frangelico or Nutella as ingredients. Like this: Nutella® Brownies Recipe - Allrecipes.com Ready In 2 h 40 m Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper. Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly. Whisk flour, cocoa powder, and salt together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips. Pour batter into the prepared pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes.

Cool brownies in pan for at least 2 hours before cutting. You might also like Nutella | HI COOKERY HI COOKERY Rocky Road Nutella Squares February 5: World Nutella Day Chocolate Rice Krispies Treats , a childhood favorite, get a grown-up makeover with a Rocky Road topping. But it is the Nutella and chopped hazelnuts that give this confection a fuller flavor of filberts and chocolate! Rocky Road refers to a decadent dessert that has a chocolate base (ice cream, cake, Chocolate Rice Krispies Treats, etc.) mixed with marshmallows and chopped nuts (usually walnuts, almonds or peanuts). Chocolate Rice Krispies Treats are made with cocoa rice cereal and marshmallows already. Adding Nutella and toasted hazelnuts/filberts give the treats a tasty twist to the traditional Rice Krispies Treats and Rocky Road. For World Nutella Day, add the creamy chocolate hazelnut/filbert spread to chocolate rice cereal bars/squares and make Rocky Road Nutella Treats.

Recipe For the Chocolate-Nutella Rice Krispies Treats ½ stick (¼ cup) butter, unsalted 1 bag (10 ounces) mini marshmallows 2/3 cup Nutella 1 ½ teaspoon vanilla extract 6 cups chocolate rice cereal (we used Cocoa Krispies) 1 jar marshmallow cream (we used Marshmallow Fluff) For the Rocky Road topping 1 cup mini marshmallows ½ cup hazelnuts, chopped and toasted ½ cup chocolate chips, semi-sweet Directions Line a 9×13” baking pan with foil, leaving some overhang on the edges. Mist with cooking spray. In a large pot, melt the butter over medium-low heat, swirling to coat the sides. Add the bag of marshmallows and stir until smooth. Mix in the Nutella. Stir in the vanilla extract. Mix in the chocolate rice cereal and blend until well coated. Press evenly into the prepared pan. Cool completely before spreading the marshmallow cream over the top of the mixture. Sprinkle the marshmallows and chocolate chips over the cream. Chop and toast the hazelnuts/filberts.

Scatter the cooled nuts over the empty spaces among the marshmallows and chocolate chips. Gently press down on the topping to make everything adhere to the surface. Using the foil “handles”, remove the dessert from the pan and peel away the foil. Cut into 24 squares and arrange on a platter, keeping them slightly apart so they do not stick to each other. Notes Be careful when cutting through the solid sweetness of the Rocky Road Nutella Treats. Use a large, sharp knife and press down hard to slice all the way through. Rocky Road Nutella Treats are also terrific on National Cereal Day (March 7) and National Rocky Road Day (June 2). ¼ cup filberts/hazelnuts, toasted and chopped Directions Line a 6-cup muffin tin with paper or foil cups. In a mixing bowl, combine the Nutella with the egg. Gradually stir in the flour. Scoop the brownie batter into the prepared muffin tin. Sprinkle with nuts. Bake in a preheated oven at 350 degrees F for about 10-12 minutes, testing for doneness with a toothpick. Remove from the oven and cool completely on a wire rack.

Notes Nutella brownies may be iced with a chocolate or coffee-based frosting, sprinkled with other nuts besides filberts or dusted with cinnamon. Instead of baking Nutella brownies in muffin tins lined with paper cups, bake them in different shaped pans. Use cookie cutters for interesting shaped brownies. Search our blog for other brownie and filbert/hazelnut recipes. ½ cup Frangelico (hazelnut liqueur) 1 cup hazelnuts/filberts, chopped, toasted and divided in half Directions Line muffin tins with cupcake papers. In a large mixing bowl, put in all the ingredients except for half of the hazelnuts and blend until the batter is thick and smooth. Gently fold in ½ cup of hazelnuts. Scoop the batter into the cupcake papers. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Check for doneness. Remove the cupcakes from the oven and place them on a wire rack to cool completely before frosting or decorating them. This recipe yields about 2 ½ dozen cupcakes.

For the Frangelico-Nutella Frosting 2 cups confectioner’s sugar 3 tablespoons unsweetened cocoa powder 6 tablespoons butter (room temperature) 3 tablespoons Frangelico (hazelnut liqueur) ½ cup Nutella Directions Sift the sugar and cocoa powder together. Cream the butter, then gradually add the sugar-cocoa mixture and beat until smooth. Stir in the Frangelico and Nutella until a spreadable consistency is achieved. Frost the cupcakes. Dip the tops of each cupcake into a bowl of the remaining ½ cup of toasted hazelnut pieces. Notes Toasting the hazelnuts brings out more of their natural flavor. Spread them on a sheet and bake in a preheated oven at 350 degrees F for 10 minutes. Allow the hazelnuts to cool before using them in a recipe. Search our blog for other posts with recipes containing hazelnuts/filberts, Frangelico or Nutella as ingredients. HI Cookery Dia duit and aloha. Failte and e komo mai. Greetings and welcome to HI Cookery!

Highlander and Islander (HI) are gradually building this blog by attempting to "cook the calendar" with ethnic and eclectic recipes. Calendar Chocolate Hazelnut Crepe Cake with Orange Frangelico Syrup Chocolate Hazelnut Crepe Cake with Orange Frangelico Syrup December 16, 2013 by Audra 13 Comments As much as I love easy, one-bowl, no muss no fuss desserts, sometimes a show-stopping decadent treat is called for don’t you think? Or at the very least, a dessert that appears complex and advanced, but is really easy as can be. Thats how I feel about crepe cakes. 20 layers of delicate crepes, with filling in between each, and loads of “wow” factor. Can you believe you don’t even have to bake anything to create this lovely concoction? It’s as easy as cranking out 20 crepes, spreading the filling in between each one and drizzling some syrupy goodness on top. And PS- if you haven’t tried the hazelnut + orange flavor combo yet you are majorly missing out- it is so good!

The crepes in this cake are filled with a whipped cream/chocolate hazelnut spread mixture, (like Nutella or another brand,) which is super fluffy and not too sweet. Warm chocolate hazelnut spread is drizzled all over the top of the cake and then finished off with an orange- Frangelico syrup that is just to die for. It’s full of bright orange flavor, but the hazelnut liqueur still shines through and adds an amazing touch. The syrup kinda soaks into the cake and gives every bite the most wonderful contrast of flavors. If I had to pick one part of serving friends a cake like this that I like the best, it would have to be that moment when you cut into the cake and serve a slice to a chorus of “Ahhhs” followed by, “How long did it take you to make all those layers!?” I give you full permission to milk it for all it’s worth even though we both know the secret of how simple this cake really is! One solid nonstick pan and you’re in crepe city! This post was sponsored by Frangelico but the thoughts and opinions are 100% my own!

Chocolate Hazelnut Crepe Cake with Orange Frangelico Syrup 1½ cups all-purpose flour 7 tablespoons granulated sugar 2 cups of heavy whipping cream 1½ cups chocolate-hazelnut spread. (like Nutella) For the syrup 1 tablespoon cornstarch 2 tablespoons Frangelico Hazelnut Liqueur 5 slices of orange with all the white pith and membrane removed. cut into 1-inch pieces Instructions First make the crepe batter: In a small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly. In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and melted butter. Pour the batter into a tightly-sealed container to refrigerate for at least 2 hours (or overnight.) To make the crepes: Remove the prepared Crepe Batter from the refrigerator and bring to room temperature Prepare some sheets of parchment paper for cooling the finished crepes. (You don't want to stack them directly on each other, but with a layer of parchment between they will be OK.) Use a nonstick pan over medium-low heat.

(I didn't have to add oil to mine since it's very non-stick- but you may need to.) Pour about 3 tablespoons of the crepe batter into the pan, and swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Use a spatula to help lift the edge, and then use your clean fingers to gently and carefully turn the crepe over and continue cooking for another 15-20 seconds. Remove the cooked crepe and place on parchment to cool. Repeat this process until you have 20 perfect crepes. (If their sizes are slightly different that is OK, but you want them to be round without tears.) For the Filling: Whip the cream to stiff peaks and gently fold in 1 cup of the hazelnut spread. To Assemble: Place one prepared crepe on a large cake plate. With a small spatula, completely cover the crepe with a thin layer of the pastry cream mixture (about ¼ cup). Cover with another dry crepe and repeat covering with the whipped cream mixture until you have reached 20 layers.

Save the nicest looking crepe for the 20th (top) layer. Refrigerate the prepared cake for 1-2 hours. While cake is chilling, prepare the syrup. Stir together the sugar and water in a small saucepan over medium heat until sugar has dissolved. In a small bowl whisk together the orange juice and corn starch. Add the OJ mixture to the sugar mixture and cook over medium/low heat for about 8 minutes or until the syrup has thickened. Whisk in the Frangelico and remove from heat. Add in the orange pieces. When cake has chilled, warm the remaining ½ cup of chocolate/hazelnut spread and drizzle over the crepes. Spoon the syrup over the cake or over each individual piece. Notes Frangelico Berry Trifle Frangelico Berry Trifle What’s a 4th of July party without a sweet and delicious dessert? This Frangelico Berry Trifle is my red, white, and blue dessert for Independence Day. In the United States, the 4th of July is a celebration of our independence complete with firework, parades, parties, backyard barbecues, and lots and lots of food.

For the 4th of July, it’s almost a requirement to have some kind of red, white, and blue food or decoration on their table. This Frangelico Berry Trifle is my go-to Independence Day dessert. It combines Frangelico ( Hazelnut liqueur) Nutella chocolate, pound cake, fresh berries, and fresh hazelnut pastry cream. Doesn’t that sound good? It’s the perfect thing for a red, white, and blue themed table. How are you celebrated the 4th of July this year? If you’re outside the U.S., what national holiday do you celebrate where you are? Whenever you need an easy dessert for a crowd, a trifle is the way to go. A trifle is a beautiful layered dessert that looks beautiful on any table. If you are short on time, you can use store-bought pound cake. However, I recommend my Frangelico Pound Cake. It’s Ahh-Mazing! It’s lighter than a traditional pound cake and has a GREAT hazelnut flavor with a hint of orange. It’s well worth the time to use this versus any store-bought thing. You can bake this while you’re making and cooling your pastry cream.

Serving this trifle will give you have beautiful layered dessert that your guests will want to dive right into. If you’re not feeding a crowd, why not make individual parfaits. Pastry cream can be frozen and thawed for when you need it. The same goes pound cake. Make both items ahead of time and freeze them for when you need them. That way you can have a tasty dessert anytime. Yields 18 servings Chocolate Hazelnut Cookies - Flourish - King Arthur Flour recipe: Chocolate Hazelnut Cookies Every time I see a jar of Nutella, I mentally start humming “Maria,” from West Side Story. Nutella, I just met a spread named Nutella, and suddenly my toast will never be the same to me… Nutella, I just had a snack named Nutella, and suddenly I’ve found how wonderful a snack can beeeeeee… (I know, now you’ll be humming “Maria” all day. Though that’s not necessarily a bad thing; I could have stuck you with “Layla,” right?) Anyway, until recently, I’d never tasted Nutella. That’s right, a 60-year-old woman who’d never even sampled this iconic hazelnut-chocolate spread.

My mom is a big fan of Nutella, so in preparation for her annual week-long visit, I purchased a jar. I figured I’d better taste it before she arrived, to make sure it was OK. Let the trumpets sound! WOW. I’m not a huge fan of hazelnuts, but this stuff is pretty darned tasty. I began to wonder, what do you do with it, besides spread it on toast or crackers, like peanut butter? Peanut butter… Peanut butter cookies… Nutella cookies? You bet. And oh, aren’t these just DA BOMB. Best thing is, you can make them soft and chewy, or crisp/crunchy, simply by shortening or extending the baking time. Nutella, say it loud and there’s cookies baking… Say it soft – to its charms I’m awaking… Nutella, I’ll never stop tasting… Nutellaaaaaaaaaaaa… Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the following until smooth: 1/3 cup vegetable shortening 1/2 teaspoon salt 3/4 cup (about 7 1/4 ounces) chocolate-hazelnut spread, such as Nutella Can you substitute butter for the shortening? Yes, though you’ll want to opt for a soft rather than crunchy cookie if you do. Hazelnut flavor takes these cookies over the top, taste-wise. If you don’t have hazelnut flavor, the cookies will taste good, but not overly “hazelnutty.” Substitute 1/4 teaspoon almond extract for the hazelnut, if you like; almond will give the cookies a vaguely nutty flavor, though it won’t be hazelnut. A better substitute is 3/4 teaspoon vanilla-butternut flavor. Add 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached White Whole Wheat Flour (6 ounces). Stir to combine – the dough will be very stiff, and somewhat crumbly. If the dough is so stiff it won’t come together, drizzle in enough water or cold coffee (1 tablespoon or less) to bring it together.

Watch out, though; if you add too much liquid, the cookies will flatten and spread out too much as they bake. Drop the cookie dough by teaspoonfuls or tablepoonfuls onto the prepared baking sheets (a teaspoon or tablespoon cookie scoop works well here), leaving 2″ between them. The larger balls of dough will be about 1 1/2″ in diameter, and weigh a generous 1 ounce each (if you have a scale); the smaller ones will be about 1 1/4″ in diameter, and about 1/2 ounce in weight. Translation: If you use the tablespoon scoop, you’ll get 22 to 24 large (2 3/4″ to 3″) cookies; the teaspoon scoop will yield about 4 dozen smaller (2″) cookies. Use a large dinner fork to flatten each cookie to about 3/8″ thick, making a cross-hatch design. Bake the cookies for 7 to 13 minutes, until they don’t appear super-moist any longer, and seem set.

Since they’re dark colored, it’s difficult to tell when they’re done by whether or not they’re browned; it’s a good idea to bake one test cookie first, to figure out the timing. The wide range of baking times covers both small and large cookies, plus three textures: soft; soft in the center, crisp on the edges; and crunchy all the way through. All times assume baking on a light-colored aluminum pan lined with parchment . Bake the teaspoon-scoop cookies for 7 minutes if you like them soft; 11 to 12 minutes if you like them crunchy. The larger, tablespoon scoop-size cookies will be soft when baked for 8 minutes; and crunchy when baked for 12 to 13 minutes. And here’s what happens when the dough doesn’t QUITE come together, so you add a bit of water to make it cohesive, only you add a little too much. Cookie made from water-added dough on the left; and on the right, a cookie whose dough didn’t require any extra water. A word to the wise: the dough is supposed to be stiff; don’t add so much water that it’s smooth and scoopable like typical cookie dough.

Unless, of course, you like flat/chewy cookies – they DO taste good. So OK, there’s classic Nutella – and then there’s upstart Jif. Nutella is lower-fat and fewer calories; and though their flavor is very similar, I give the nod to Nutella for its more nuanced aftertaste. Nutella, I’ll never stop loving – Nutellaaaaaaa… Please read, bake, and review our recipe for Chocolate-Hazelnut Cookies. Print just the recipe. Ask A Boston Expert: 5 Best Nutella Recipes « CBS Boston No one knows Nutella quite like MAST’ Boston. The restaurant, which took over The Littlest Bar spot near Downtown Crossing, has made a name for itself not only for its Neapolitan wood-fired pizzas, but for their love of Nutella. One of their most addicting menu items includes their famous Nutella pizza topped with creamy ricotta. We caught up with co-owner Marco Caputo to find out what other creations they are making with the beloved hazelnut spread. Tiramisu Just when you thought tiramisu couldn’t get any better, MAST goes and puts an even more delicious twist on the famous Italian dessert.

“MAST’ has an acclaimed classic recipe for tiramisu, as well as a signature Nutella recipe tiramisu. The Nutella addition gives it a richer, creamier taste while the hazelnut provides an additional flavor. It doesn’t get much better than this. Pizza Golosa MAST’ offers a unique take on traditional pizzas. Their signature Nutella pizza has made them a standout for desserts as well as their perfectly crispy pies. MAST’s signature pizza dolce is smothered with Nutella chocolate hazelnut spread and sprinkled with cocoa, roasted peanuts, mascarpone cream and fresh strawberries. Serve it warm so the chocolate spread is nice and gooey. Vesuvio Dolce For a decadent dessert, try the Vesuvio Dolce.It is a rich chocolate cake made with Nutella hazelnut filling, chocolate sauce and Nutella gelato. The chocolate cake nearly melts in your mouth with flavor. Top it off with warm chocolate sauce and cool gelato for the perfect combination. Related: Ask A Boston Expert: Tips For Brewing Your Own Beer Nutella Martini There are espresso martinis, chocolate martinis and even white chocolate martinis, but have you ever tried a Nutella martini?

Trust us, it’s good. “Just mix Ketel One Vodka, Godiva Chocolate Liquor, Muletti Dark chocolate liquor, Frangelico Liquor and Nutella hazelnut chocolate,” Caputo said. It’s the perfect after-dinner drink to go alongside a slice of Nutella pizza. Nutella Bread Sometimes in life, some of the simplest things are the best. If you can’t make it into MAST’, Caputo calls this an easy meal to prepare at home to enjoy. Simply spread Nutella on fresh bread, and enjoy. Whether you prefer it as an afternoon snack or to satisfy a sweet tooth craving after dinner, Nutella always delivers. Chocolate Nutella Cheesecake Cake - Wicked Good Kitchen Wicked Good Kitchen January 24, 2014 · by Stacy · 110 Comments Chocolate Nutella Cheesecake Cake {with variation for Nutella Crunch Cheesecake Cake} Dedication: This special layer cake recipe is dedicated to Kate, a total Nutella freak, talented baker, food stylist, photographer and food blogger over at Diethood . Thank you for your support, Kate! xo ~Stacy Hello. My name is Stacy. I have an addiction.

This is serious, y’all. I have an unhealthy obsession with all things chocolate and roasted hazelnuts—especially chocolate hazelnut butter or spread. Homemade or not, I could eat an entire jarful by the spoon. (I haven’t yet, but I know I could!) No twelve-step program can help me. I’m a goner. And, guess what? I have a blogging pal with this same serious affliction. Her name is Kate and she blogs over at Diethood (not a diet food blog, mind you). Her favorite baking ingredient is Nutella®. (Go ahead. Enter “Nutella” in her blog search and see what goodies you find!) Not surprisingly, Nutella® also happens to be her favorite foodstuff to eat from a spoon. This is what Kate had to say about Nutella® just about three years ago in her post, World Nutella Day: Mini Nutella Cheesecakes dated February 5, 2011: “My sister and I grew up on hazelnut spread, or Eurokrem (hazelnut spread made in Macedonia), or Nutella. At least once a day we would be treated to a slice of bread with Nutella spread all over it.

But, when we came to the States in 1989 my mom and dad could not find it in any of the surrounding grocery stores. As you can imagine, we were all really disappointed. Nutella on a piece of bread for us was like a PB and Jelly sandwich for the others. But PB and jelly didn’t measure up back then; our taste buds were not used to it. In all honesty, we were turned off by the thought of peanuts made into butter. (Don’t worry, not anymore…I love that stuff!) The great news is that now I can go to my local grocer and get my jar of Nutella – thank goodness – and I can do a lot more than just spreading it on a slice of bread!” Kate and I are kindred spirits. Last April, after Kate invited me to her fabulous Pies and Tarts {Group Board} at Pinterest, I promised to bake her a special cake to thank her for her support.

(You never forget the person who extended an invite to your first group board at Pinterest.) And, since I had just baked and dedicated a “cheesecake cake” ( Carrot Cake Cheesecake Cake Bakery-Style ) on March 27, 2013 to Lori Lange of RecipeGirl.com to celebrate the release of her then upcoming first cookbook, it immediately came to mind that Kate needed a Chocolate Nutella Cheesecake Cake in her life. Just to show you what a great leader Kate is, this is what she wrote back to me when I had asked her if she would add a new blogger to her boards at Pinterest: “Hi Stacy!! You have got to be one of the most supportive, if not THE most supportive, blogger in the entire blogosphere… you rock!! I would love to add her to the boards… in fact, I’ll get on it right away. If you ever need anything else, please just let me know!! Have a great night! Katerina” Very sweet.

Before I chat about this phenomenally scrumptious “cheesecake cake”, let’s talk briefly about the ingredients list for Nutella®: Sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as an emulsifier (soy), vanillin: an artificial flavor. Since Nutella® contains an artificial ingredient (vanillin, as a flavoring agent), and many of my readers may have concerns over artificial ingredients in general, I make the effort to always provide options for special diets as well as accommodate varying food philosophies with my recipes to the point of sourcing out all-natural ingredient alternatives to be included in a list of recommended brands which are tested. For today’s recipe, I have provided my top choice in chocolate hazelnut spread (which was tested) along with other options. Other blogs may publish daily, but I strive for quality content over quantity. For me, my faith life and food philosophy, I always look for these following words on food product labels: all natural, certified organic, organic farming, kosher and/or certified kosher.

TOP CHOICE: Nocciolata Organic Hazelnut Spread with Cocoa & Milk, 270 grams (9.52 oz). Certified Organic. Kosher. Ingredients: Organic cane sugar, organic hazelnut paste, organic sunflower oil, organic skim milk powder, organic cocoa powder, organic cocoa butter, organic sunflower lecithin, organic vanilla extract. Nocciolata is my top choice because it is all-natural, certified organic, kosher and soy free. This chocolate hazelnut spread tested extremely well in both the cheesecake and buttercream recipes for this layer cake. The only change necessary when using Nocciolata in lieu of Nutella® is to use slightly more confectioners’ sugar for the buttercream recipe as it required more stiffening. (I used an extra ¼ cup.) The texture of this chocolate hazelnut spread is delightfully creamy with soft bits (which melted on the tongue like chocolate) that whipped up beautifully when using a heavy-duty stand mixer. The taste is phenomenal. Highly recommended. OTHER OPTIONS: Natural Choco Cream – Natural Belgian Cocoa Spread with Hazelnuts & Fair Trade Cocoa, 350 grams (12.3 oz).

Ingredients: Sugar, non-hydrogenated palm and/or canola oil, hazelnuts, low fat cocoa powder, skim milk powder, whey, soy flour, soy lecithin. Natural Choco Cream does not contain vanillin or vanilla extract, however it does contain soy. The consistency is nearly identical to Nutella® and can be substituted in equal amounts. Justin’s Chocolate Hazelnut Butter Blend, 16 oz (454 grams). Ingredients: Dry roasted hazelnuts, dry roasted almonds, organic cane sugar, organic cocoa, organic cocoa butter, palm fruit oil (sustainably sourced), vanilla, sea salt. Although this all-natural chocolate nut butter blend is not suitable for today’s recipe, it certainly is divine! It is my #1 choice for eating right from the spoon. Plus, I would call it “paleo friendly” reserved for special treats. The texture is a bit rough and the consistency very thick, but the taste is magnificent. I like the fact that it is sweetened with organic cane sugar, has 66% less sugar than other chocolate hazelnut spreads and (bonus!) it is dairy free and, therefore, vegan.

Justin’s properly names their butter a “blend” since it also contains roasted almonds. I purchase mine from Whole Foods Market as their prices beat grocery stores. And, I always stock up because they sell out of it so fast! Why Nutella® in today’s recipe if I believe in a paleo lifestyle? Let’s say strive for a paleo lifestyle, shall we? No one is perfect. However, I did it for a friend. And, a promise is a promise. Kate adores Nutella® and I had promised to create a cake using her favorite baking ingredient. Plus, I know others will appreciate it as well and can always adapt using the all-natural and tested alternative I recommend in this post. Being a baker and recipe developer is like being an artist. And, as an artist, I do not wish to be limited with only certain colors of paints or limited musical notes. To create with freedom is the main reason why Sir Paul McCartney never wanted to learn to read or write musical notes. He thought it would be too limiting. I feel the same way with ingredients whether developing conventional recipes (calling for wheat flour) or special diet recipes such as dairy free, gluten free or grain free. This does not make me a hypocrite.

In fact, there are many chefs who do not or cannot taste the food they prepare—whether for dietary or religious reasons. Just ask a Jewish chef if he prepares pork or the diabetic pastry chef if she prepares sugar-laden desserts. SPECIAL NOTE Because this particular product is a component ingredient for today’s recipe, I think it is important to note that Ferrero Rocher® chocolate-hazelnut candies do contain vanillin as an artificial flavoring as well. After all, both products are made by the same company. Now, about this special cake I baked for Kate… Finally, after showcasing two other “cheesecake cakes” here on the blog, Carrot Cake Cheesecake Cake Bakery-Style and Key Lime Margarita Cheesecake Cake , we have a chocolate one! I have others planned, so stay tuned. In fact, I even have a Black Forest Cheesecake Cake in the works (hey, I’m German-Hungarian), but Barbara Bakes beat me to it! Hers looks stunning and totally different than the one I have planned. In fact, I even special ordered cherries for it!

(I have witnesses.) So, I just might feature my version here on the blog or do something else exciting with those special cherries. And, y’all know how I adore cherries. This special “cheesecake cake” is made with irresistible moist and tender Chocolate-Hazelnut Velvet Cake layers enveloping a heavenly Nutella Cheesecake layer with a “light as a cloud” mousse-like texture. The cake recipe was adapted from two classic recipes for chocolate cake— HERSHEY’S® Perfectly Chocolate Cake and Black Magic Cake from AllRecipes.com, a couple of my all-time favorites, to create this perfect hybrid cake. The Nutella Cheesecake recipe is my own. Instead of calling for hot coffee as the Black Magic Cake recipe does, I simply call for instant espresso granules. My cake recipe calls for buttermilk, as does the recipe for Black Magic Cake but uses the ratio of ingredients that the HERSHEY’S® cake does which calls for milk—even right down to the amounts of leavening agents.

In fact, I tested this cake three (3) times—once with 2 teaspoons baking soda and 1½ teaspoons baking powder to test the leavening and to also test with Frangelico® Hazelnut Liqueur and, again, with hazelnut syrup for options to provide the chocolate-hazelnut flavor profile. In all tests, I used hazelnut oil in lieu of vegetable oil. The 2 teaspoons of baking soda yielded a slightly domed cake. However, I preferred the nice and even cakes for this application made with 1½ teaspoons each baking powder and baking soda along with the buttermilk for a nice moist and tender crumb. Our Chocolate-Nutella Cream Cheese Buttercream was an ideal match to frost both a chocolate layer cake and a cheesecake. It is especially light and silky while having a bit of tang from the cream cheese as well as melting nicely on the tongue. Sublime. To contrast these soft textures, a bit of crunch comes into play as options for encrusting the sides of the cake with chopped blanched and toasted hazelnuts and adorning the top with Ferrero Rocher® chocolate-hazelnut candies.

Included is a recipe variation for Nutella Crunch Cheesecake Cake which provides even more crunch calling for Ferrero Rocher® Crunch (chopped candies) in the buttercream between the cake layers. This cake is perfect for lovers of Nutella® and Ferrero Rocher® candies being appropriate for birthdays, Valentine’s Day, World Nutella Day or any day! Please see our recommended brands below the recipe. If you will be making Chocolate Nutella Cheesecake Cake, 1 recipe of Chocolate-Nutella Cream Cheese Buttercream will be enough to frost and fill the cake as well as pipe the border. However, if you will be making the variation for Nutella Crunch Cheesecake Cake, as well as top the cake with piped rosettes to serve as bases for the Ferrero Rocher® chocolate-hazelnut candies, you will need 1½ recipes of Chocolate-Nutella Cream Cheese Buttercream. For me, it has been interesting to see fellow food bloggers embracing these same chocolate cake recipes and putting their own spin on them since the New Year. In fact, I commented on each post. Kate featured her Black Magic Cake right at the start of the year! (Check out my comment telling her what I was working on.

My estimate for timing was way off though, haha! That’s what happens when you’re walloped with a snowstorm and then get off schedule working on a comprehensive Top 13 Recipes of 2013 post. Then, you start working on a tutorial to blanch and toast hazelnuts as a related educational post!) Tieghan posted her recipe for Simple Chocolate Birthday Cake with Whipped Chocolate Buttercream and Amanda posted her gorgeous Heath Bar Cake . Again, I commented on each post because the cakes were great and I couldn’t get over how we were all on the same track. This happens with bakers often and featuring chocolate cakes prior to Valentine’s Day is natural. Even Barbara of Barbara Bakes used the same chocolate cake recipe for her Black Forest Cheesecake Cake! Finally, the talented Ashley of Baker by Nature even made scrumptious “cake cookies” with Nutella buttercream and sprinkles with her Giant Yellow Birthday Cake Cookies with Chocolate Nutella Buttercream Frosting . They look so good! My apologies for seemingly looking like a lame blogger.

Believe me when I tell you that I have been in the kitchen and working feverishly here on the laptop editing photos (sifting through over 500 of them total) and working these recipe posts to include helpful tips. Meanwhile, it has been fun seeing the popularity of the component recipe for Chocolate-Nutella Cream Cheese Buttercream at Pinterest. People seem to love it! Meanwhile, I hope Kate likes her “cheesecake cake” and I look forward to seeing how everyone takes to it. I just wish I could have brought it to you sooner. However, this post required significant time to test ingredients and post the component recipes. The photo shoots comprised of three (3) days! I kid you not. One day was for process photos of assembling the cake because the cake had to then be chilled thoroughly (a couple hours) before cutting into it. Sundown came far too quickly in January to do it all in one day. The second day was for the completed cake and the cut slice. However, I despised the original “gold” look idea I had. You know…to match the festive Ferrero Rocher® candy wrap. It just did not work. The day was far too overcast.

Even the beautiful metallic bronze bordered dessert plate with gold trim, gold fork and crystal-cut old-fashioned glass with amber Frangelico® in it couldn’t save the images. There went that day. On the final day, I went with the simple (read: minimally propped) “patisserie” look and this concept saved the project and made the cake stand out beautifully. Still, sundown and cloudy skies came rather quickly that day and I had to resort to completing the shoot with the use of artificial lighting with some tips I picked up online. It worked nicely. I hope you enjoy this post sprinkled with plenty of photos. It was fun to conceptualize this cake and bring the recipe to life for Kate. Honestly, all that is left to say is…make this cake! Set aside the time and just do it if you are looking for a special occasion cake. Your loved one, family, friends and guests will be so impressed they will beg you for the recipe or declare that henceforth you shall bake this cake for every gathering or special occasion. Truly, it is phenomenally good! What makes our Chocolate Nutella Cheesecake Cake wicked good? It just is. Trust us here at Wicked Good Kitchen! Why would we lie?

The 8th annual World Nutella Day is February 5, 2014, so spoons up! xo, Gianduja Souffle Recipe : Giada De Laurentiis : Food Network 4.9 65 Great, loved it. Will make again. joannsko 2013-11-10T01:15:02Z item not reviewed by moderator and published Omg! These are fantastic. So light yet packed with delicious chocolate flavors. i have a nut allergy so i used creme de casis -instead of hazelnut liquor - yum. I also used a dark semi chocolate for the inner surprise and the milk chocolate for the outer souffle. Made them for valentines day my husband loved them. bubblesss 2013-02-22T12:24:35Z item not reviewed by moderator and published This is was my first time making a souffle and they turned out great! I used semi-sweet chocolate chips instead of milk chocolate but I did stick to the Frangelico. I'm definitely going to be making these again.

likewoarichel 2013-02-16T19:38:58Z item not reviewed by moderator and published this recipe sounds great! I watched the video and read though the recipe and thought about the hazelnut chocolate center. Can that be replaced with Nutella? I was thinking of adding butter or shortening to the Nutella to thicken the mixture and continue with the rest of the recipe. Hope it works. Guest 2013-02-01T20:50:25Z item not reviewed by moderator and published Sinfully good!! I love how the souffle is light in texture and rich in flavor. I was grateful for taztic12's suggestion of a dark chocolate filling... I didn't have enough milk chocolate on hand so used semi-sweet choc chips for the filling. Yum! I can see where milk chocolate might have been too rich. I made this for the first time to take to a friend's house. Gutsy maybe, but it paid off. Everyone loved it. The recipe is a keeper!

mbucher 2013-01-12T09:15:54Z item not reviewed by moderator and published I made this for Valentine's Day. This was my first time making souffle. It was absolutely delicious! I took the suggestion to make it the day before and refrigerate it over night. I was worried that it wouldn't rise or turn out the way souffle should, but they were absolutely beautiful! I will definitely repeat this recipe and try others now that I know I can make souffle! lcp427 2012-02-15T10:59:13Z item not reviewed by moderator and published I made this for a dinner party and everyone thought it was delicious! I made a few changes after reading the reviews. I used a chocolate that was more than semi -sweet and not super dark. I also used Kahlua because I did not have Frangelico on hand. That was fun, as we served Kahlua and coffee for dessert as well. Next time I am going to use the dark chocolate filling and milk chocolate for the souffle because it is so very rich!!

One other note, I also had better success mixing the milk and flour etc. By hand for some reason it came together nicer and quicker. It is wonderful howerver. taztic12 2012-02-13T02:27:53Z item not reviewed by moderator and published I'm with so many of the other reviewers here as a first-time souffle maker. And like them, it turned out absolutely perfect, and I trusted Giada's notes and made these the day before, refrigerated, and baked for 35 minutes while dinner was served. Stupendous, everyone raved, the taste is fabulous. This is truly a 5-star recipe, and will be made again. Scared to try a souffle? Try this recipe, it's an easy winner. BTW, the main course featured another of Giadas' recipes, a side of butternut squash / vanilla bean risotto, which I've done before and is also a huge hit. Thanks, Giada.......

Splicer367 2012-01-15T15:19:27Z item not reviewed by moderator and published This was wonderful and impressive! I will definitely make again. The only change I made was I didnt have hazelnut, and I prefer coffee and chocolate together because i think it adds more depth to the chocolate, so I put about a tablespoon of strong cooled espresso in both the ganache (i added it to the butter and sugar while it was thickening, before the chocolate was added and i added a table spoon to the batter before folding in the egg whites. NOTE: I cut this recipe in half and used two 8oz ramekins. I enjoy baking and found this recipe really fun because use more fun techniques like the double broiler and whipping egg whites, etc. I served this after a dinner of filet mignon, mashed potatoes and lemony green beans (green beans with butter, lemon zest and lemon juice, salt, pepper. bleue 2011-12-05T17:21:48Z item not reviewed by moderator and published Sooo GOOD!

Instead of the liquor we added Starbucks Hazelnut syrup and this is definitely the BEST thing I have ever ate = Mama Pigg =) 2011-11-20T14:19:19Z item not reviewed by moderator and published Delicious! This is the second time I made it, and it turned out light and fluffy both times. Used Godiva chocolate liqueur instead of Frangelico for a double-chocolate flavor. Note: Hand whisking the flour and milk resulted in quicker thickening than with electric hand mixer, which is what I used the first time. Also, make sure no whites remain on the yolks when separating so mixture thickens quickly without getting frothy, hand whisk only--I agree with nybaby2377. Thanks, Giada! Guest 2011-09-23T23:30:10Z item not reviewed by moderator and published This was my first time making a souffle and it turned out perfectly! I was a little worried because half way through making it I realized I only had soy milk. When mixing the eggs, flour and milk, I wasn't getting a thick consistency so I added more flour.

I figured it was ruined from this point, but it tasted delicious. I melted butter and spread it on the ramekins and sprinkled sugar on top or that. The recipe does not say to do this but I watched the video and I followed what Giada did. No complaints at all! Lindsey B. 2011-08-22T21:53:03Z item not reviewed by moderator and published Yummy! I had never made a souffle before so this was my first attempt. Followed the recipe as written and the only adjustment I'd make is to omit vanilla in order to get more of the Frangelico flavor since the chocolate used was milk. Easy to follow, amazing results. AnitaRox 2011-07-01T01:04:04Z item not reviewed by moderator and published wookie8...I tried this recipe also and I have run into the same thing with others so with this one I beat it with the hand mixer exactly as the recipe stated then i stopped and whisk it by hand and it came to the right consistency it really quickly .... ....for everyone else...

this was my first time making any souffle it came out perfectly!!! I only had 3 ramekins so i used tea cups for the other three and it worked great. I try not to use alcohol whenever possible so I ground some hazelnut and I added a little almond extract, it was delicous!! nybaby2377 2011-05-19T22:02:51Z item not reviewed by moderator and published I love this recipe, so great! But I've made it twice now and both times it took me 35 minutes to beat the yolks to a mayonnaise consistency. I even tried to play with heat level and beater settings, what am I doing wrong? I tried to add more flour to thicken it but the souffle wasn't as good as the first time I made it. jill g.

2011-05-15T14:38:29Z item not reviewed by moderator and published Great flavor Designed2Change 2011-04-13T00:21:05Z item not reviewed by moderator and published I've made this twice and it's really very good. I also switched it up for my sister who prefers white chocolate and used the white chocolate instead and added some raspberries in the filling and it was also very amazing. Definitely VERY VERY good. and I also didn't use any liquer because that's now what I like. bluenite27 2011-04-10T17:24:08Z item not reviewed by moderator and published This is an incredible dessert. I used caramel Godiva liquer instead of the hazelnut and it turned out great. WyldStalyn 2011-04-09T21:56:34Z item not reviewed by moderator and published I was so suprised on how light an fluffy it was, but so rich at the same time!

My favorite part was the melty chocolate ball in the middle, soooo yummy! I didn't have the frangelico, so instead I used leftover brewed coffee for an intense chocolate flavor. This was so much fun to make. degrassi82 2011-03-25T17:47:25Z item not reviewed by moderator and published This recipe was easy to follow and the end result was absolutely wonderful! It was my first time making a souffle and it turned out perfect! I will next time use white chocolate and a bit more liquer making the filling. The souffle was light and melted in your mouth. Every one was surprised at how rich it was but it sure didn't stop anyone from eating it! roxychav 2011-03-14T19:31:26Z item not reviewed by moderator and published First attempt at making souffles and they came out perfect! They were SOO light, everyone LOVED them! Love Giada and all of her recipes!

nickle99 2011-03-10T08:53:56Z item not reviewed by moderator and published I never had a souffle before but I always saw them on TV and wanted to try them. These were delicious! Cake like on top, soft consistency and a yummy liquidy center! Highly recommend! Betty_B 2011-03-06T23:44:41Z item not reviewed by moderator and published Amazing! You'll get raves. I made this exactly as written. The Frangelico mixture curdled. After a few minutes in the freezer the butter solidified on top. I whisked it back in and then it came perfect. Dared to make these 5 hours ahead then drive the unbaked souffles to a dinner where I baked them (40 mins because they'd been refrigerated. Making many excuses on how they wouldn't turn out. Wow! They were puffed up and beautiful as well as delicious. What a fantastic recipe that can be done ahead popped in the oven while you eat dinner. I cannot say enough how pleased you'll be with this one! nancy c.

2011-02-15T09:36:01Z item not reviewed by moderator and published I've never had a souffle before so I'm not sure if I ended up with the right consistency but I rated this 4stars because it was easy to make, it baked and rose beautifully and it tasted sinful. The tops felt like a cake but inside was almost like a light and airy custard. m.g-m. 2011-02-14T23:03:58Z item not reviewed by moderator and published I don't remember ever tasting a souffle at a restaurant, so I'm not sure what it should taste like. But my souffle wasn't that great, unless you like light desserts that take a long time to make. And I couldn't find the hazelnut liqueur, so I used 1tbsp ground hazelnut and 1tbsp water. My family liked it though. The best part was the bottom.

hungry_all_the_time 2011-02-14T22:48:13Z item not reviewed by moderator and published I made this for our V-day dessert tonight since we can't have a real dinner on V-day. It was VERY easy - and very good. FooFooMagoo 2011-02-13T22:29:12Z item not reviewed by moderator and published Easy and so worth the effort! Before we felt like we could only have souffles at restaurants, IF they even offered them on the menu, but now we feel like we can make this at home, ourselves, ANYTIME!!! My husband loves white chocolate, so I actually bought Lindt's white chocolate truffles, poppep them in the freezer and voila the center was done! I put 2 in each souffle and it melted well but was mostly in the bottom of the souffle, so it probably did not turn out as well as the choco center in this recipe - but we loved it-it was perfect anyway! Can't wait to try it again and with different center variations.

I highly recommend making this -Enjoy : ) Eldiva 2011-02-13T19:45:22Z item not reviewed by moderator and published My husband made this for me and it is to die for! We always share everything we make with our dear neighbor and she absolutely loved this one! We will definitely make this one over and over! mandyk2011 2011-02-09T21:59:37Z item not reviewed by moderator and published An absolutely amazing dessert - and not too difficult. They keep extremely well in the refrigerator for a few days if you don't want to make them all at once. The chocolate ball of goodness in the center is to die for. Thanks Giada! kikichef 2010-12-15T23:58:42Z item not reviewed by moderator and published I've made these a few times and our guests, including kids, have always loved these. You can make them ahead of time and bake in oven just before they are served. I have made them with semi-sweet chocolate chips or milk chocolate chips and they are great either way.

I've also used hazelnut syrup instead of hazelnut liqueur to make these. Next time you have guests, make these - they will be impressed. B4Tytus 2010-07-11T20:21:00Z item not reviewed by moderator and published #1 - pulling it together can be done in advance and since these can bake while you're enjoying your meal thus getting one "to do" off your list the day of. #2 - chocolate AND hazlenut...always a great combination! #3 - molten chocolate center...need I say more? Giada (of course) has done it again! The only changes I made to "personalize" the recipe was to use dark chocolate for the molten center and I doubled this part of the recipe giving me more delicious ooze in the middle and, since I needed to make these alcohol free for a guest, substituted hazlenut syrup for the liquor and VIOLA - another perfect dessert that WOWs your guests! Since I can't wait to make these again, I am looking through my list of friends to see who we need to invite over for dinner - and soon! Shannon S.

2010-06-20T14:15:07Z item not reviewed by moderator and published These were awesome! I substituted dark chocolate and Kahlua for the Frangelico and served with whipped cream on the side. I actually had these over the course of three nights. Baked them two at a time each night and kept the others refrigerated. The third night they baked up and tasted just as good as the first. The "liquid" bottom is a nice twist and I can't wait to try other variations. Love Giada's recipes! Thanks for this keeper! spreysprey 2010-03-01T12:03:21Z item not reviewed by moderator and published I was a little hesitant at first since I'd heard so many souffle horror stories, but I followed the directions and it turned out beautifully. I loved the texture of the egg and chocolate, and the hazelnut center was delicious. I'm not a huge hazelnut fan but I decided to follow the recipe since I'd never tried it before. I didn't have Frangelico so I used a teaspoon of hazelnut syrup I had around and it was perfect.

I just wanted a little bit more so I think I'll double the filling next time. Because, oh yes, there will be a next time. :) TK82 2010-02-24T20:53:21Z item not reviewed by moderator and published I made this for my family who likes "simple food"...they were very leery of when I told them what it was. I only had 4 ramekins so I ended up with twice as much batter and was going to throw it out. My family demanded that I make the rest of it up the next night, they loved it so much. The jewel in this recipe is the Frangelico...it really adds a special "surprise" flavor. The only thing I might try different next time is use a sweeter chocolate for those who like even lighter chocolate. Still, you can't go wrong with this one! Kristin A. 2010-02-19T15:30:13Z item not reviewed by moderator and published Although the recipe has many steps it is such a good result, it is worth the time. Jamie K.

2010-02-14T19:21:44Z item not reviewed by moderator and published My buddy and I made this for our wives this Valentine's Day. It was terrific. We used Black Raspberry Framboise Liqueur instead of Frangelico, and bittersweet chocolate for the souffle mixture (still used milk chocolate for the center). We topped it with powdered sugar and a few fresh raspberries. The wives loved it! Well worth the effort and we had a blast proving we could make it without their help. JMRincon 2010-02-14T18:32:27Z item not reviewed by moderator and published These turned out very well and tasted great. I used Amaretto instead of Hazelnut. I would recommend reading the recipe all the way through before jumping in. It isn't immediately obvious how much chocolate goes in the butter mixture. BessieSmith 2010-02-12T21:33:47Z item not reviewed by moderator and published Do you have to put liquor in it? Sarah M.

2010-02-10T14:22:03Z item not reviewed by moderator and published My husband and I watched the episode drooling, so I knew I had to make it right away. There are a lot of steps, but nothing is very hard. I had never made a souffle before. This was OUTstanding. I couldn't believe how light it was but packed with flavor. We made them for my dad for his birthday. I will definitely make them again! Barrie G. 2010-02-08T16:27:32Z item not reviewed by moderator and published This recipe is outstanding. I substituted the frangelico for Amaretto, and still came out delicious Wow this was amazing. Sooo good! carmen m. 2010-02-07T11:01:51Z item not reviewed by moderator and published Wow this was amazing. Sooo good! I didn't have cream of tartar so I substituted the same amount of lemon juice. My quests were so impressed! Everyone enjoyed the "surprise" at the bottom of the souffle. edyta g.

2010-02-06T20:03:53Z item not reviewed by moderator and published The flavors of this souffle is fantastic. I used semi-sweet chocolate instead of milk chocolate and it came out great. Didn't rise as much as I thought it would, but the molten hazelnut center was fabulous. Spectacular. Theodore A. 2009-11-01T19:04:43Z item not reviewed by moderator and published Multi-step, but worth it. It's great that you can make it ahead of time and keep in the fridge until you need it. A definite keeper. Teri M. 2009-10-24T20:04:48Z item not reviewed by moderator and published This recipe is outstanding. I substituted the frangelico for Amaretto, and still came out delicious. This is not a simple dessert, but easy to make. It's my husband's favorite!!! maria c.

2009-09-23T13:08:40Z item not reviewed by moderator and published This also was my first souffle and I made it in my toaster oven! Even with sub-par equipment, it turned out great. Definitely a keeper. Jenny H. 2009-09-19T21:49:12Z item not reviewed by moderator and published This was the first souffle I have ever made, and it turned out perfectly! It was perfectly delicious as well. Not to sweet, and the perfect amount of chocolate. Love Giada's desserts! Jordan R. 2009-08-10T20:25:31Z item not reviewed by moderator and published I have always been a bit hesitant to try one of Giada's desserts before but this was amazing. The chocolate mixture melts when you dip your spoon into the souffle and it's what makes it so so good. I also used Grand Manier and would probably use a bit more next time, couldn't really taste it. Made it for a dinner with friends last night, we ate them with vanilla bean ice-cream, yumm!!!

I warmed up the one left over tonight, just as good. BTW, if you don't understand what the chocolate mixture is, read the recipe again and pay attention this time... Alessandra F. 2009-06-15T00:28:43Z item not reviewed by moderator and published Is the Frangelica mixture what is being referred to as the "chocolate mixture" in this recipe? I only see chocolate listed once on the ingredients list and it comes into play when it's added to the flour-egg yolk mixture (the mixture that looks like "mayonnaise"). I'm confused as to what the "chocolate mixture" is in the early part of the directions (the one divided into six parts and frozen, then refrigerated). Can somesome please clear this up for me? By the way, they made me post a rating for this recipe, so I gave it 5 stars even though I haven't made it yet. I didn't want to ruin the average!

jerseymdv 2009-04-27T10:56:14Z item not reviewed by moderator and published I followed the directions to the T and it came out perfect. The only thing is the step where she says it should turn the consistency of mayonnaise. It really doesn't look like mayonnaise to me. More like a thick cake batter. Either way, the turnout was fantastic and everyone loved it! Martha G. 2009-03-01T23:27:20Z item not reviewed by moderator and published i used grand marnier instead of frangelico elizabeth t. 2009-02-14T22:47:32Z item not reviewed by moderator and published This was soooo sooo good! I did change a few things. I added a little dark chocolate to the inside with a little semisweetness. Made this for Christmas desert and everyone loved it! Deffinatly would make this again.

LionEvie 2009-01-19T18:16:28Z item not reviewed by moderator and published I followed the recipe to the "T" and it turned out wonderful. The only thing I would change is add more frangelico for the inside. This is going to be a regular in our house. charlie ponton 2008-11-16T21:27:34Z item not reviewed by moderator and published This was good but a lot of work. I was so excited when the mixture turned into the consistency of mayonnaise. I used all dark chocolate and used nutella instead of hazelnut liquor. I was able to make 8 souffles. YUMMY!! Sara M. 2008-11-08T22:55:15Z item not reviewed by moderator and published Wow!! This was my first souffle and it was totally worth the effort. At first I was intimidated but I just followed the recipe and this was seriously the best dessert I have ever had in my life. I didn't change a thing and my boyfriend almost passed out from a delicious overload!

If your considering making thist just do it!! Jana P. 2008-10-28T23:30:09Z item not reviewed by moderator and published This is chocolatey amazing! Chad H. 2008-03-12T22:23:52Z item not reviewed by moderator and published not to cook your eggs will you beat them. i was whisking w/oout the blender soo i took a bit too much and the eggs sorta cooked. the taste was pretty good though. i used kahlua coffee liquor since i didnt want to buy that frangelico, and i also added some dark chocolate w/ cocoa nibs for the inside. next them i make it i'll make sure i dont cook the egges before time =/ lol. S. R. 2008-03-07T20:00:40Z item not reviewed by moderator and published I had never made a souffle before and was able to do it successfully, but I don't know - for all the effort that went into it I feel like I could have made something I would have liked better.

I did like the gooey center, but I couldn't taste the Frangelico at all even though I doubled the suggested amount. I think it would have turned out better with more dark chocolate in the outside part. I had two leftover, and I actually enjoyed it better the next day when everything had settled a bit (I just reheated in the microwave). Anna A. 2008-03-01T12:43:12Z item not reviewed by moderator and published This was my first time to make any kind of souffle and it won't be my last. The best part was the ooey gooey inside. Delicous. Jithu J. 2008-02-23T19:17:07Z item not reviewed by moderator and published This was the 1st time I made souffle . .and I tried it for Valentine's day .. it turned out great. . my husband simply loved it (he's not a chocolate lover). . I feel like making this very day. . it's just lovely. . Erica P.

2008-02-16T12:50:00Z item not reviewed by moderator and published This is the first souffle I've ever made, and it came out wonderfully. It was so delicious. I did use Frangelico...so good! I made this last night for Valentine's Day...in little red and pink heart-shaped ramekins. They were so cute! UABblazer83 2008-02-15T11:06:52Z item not reviewed by moderator and published This was so delicious. I only made one slight change - I used half milk and half dark chocolate in the souffle (all milk chocolate in the hazelnut filling) and the results were absolutely wonderful. I made these to end our Valentine's day meal and they were just perfect. Don't skip the Frangelico - it really does add something special. I may even use a little more next time. I would also like to try these with some coffee liqueur instead of the Frangelico for something a little different. This is a wonderful recipe. Thank you, Giada!

SilverOpera 2008-02-15T10:57:08Z item not reviewed by moderator and published It was so good my husband had two! Jennifer C. 2007-11-30T17:42:17Z item not reviewed by moderator and published I watched the show and then decided I wanted to make it that day - I found it easy and everyone LOVED it. I was ordered to make it again soon. The only difficulty was the Frangelico. I decided it was too expensive to buy, so I just crushed some hazlenuts for the recipe. This time, I plan to try a hazelnut flavoring syrup and see if that works. Frangelico is going on my Christmas list! Christina M. 2007-11-08T19:15:55Z item not reviewed by moderator and published Made this as a Halloween Treat. Turned out well. The only thing I would change the next time is I would change the Milk Chocolate for a richer baking one. Overall, very good - paired it with a nice dry Reisling dessert wine. My daughter and I enjoyed it very much.

Vivian C. 2007-10-31T22:14:13Z item not reviewed by moderator and published I really liked this souffle recipe. I would recommend leaving the liqueur mixture in the mixing bowl you use instead of putting in into a pie dish. Much easier and less dishes! I served my souffles with a little warmed Frangelico in shot glasses. It is pretty strong but DELICIOUS, more of a "sipping" liqueur. I will definitely use this recipe again. Rachel D. 2007-10-24T16:06:19Z item not reviewed by moderator and published On TV

Question: The liqueur Frangelico and the spread Nutella get their distinctive flavor from what?
Answer: Hazelnut