Hazelnut Crunch Cake with Mascarpone and Chocolate
Show: Everyday Italian
Episode: Friends and Family Feast
Rate This RecipeRead users' reviews (132)
- Recipe categories: Dairy, Cheese, Nuts, Chocolate, Sugar,
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Average Rating:
Total Reviews: 132
Showing 121-130 of 132
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By happybunnygirl_...
waianae, HI
on June 17, 2007
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i thought it would taste nasty due to cheses but it n4
By rubytuesday008_...
New York, NY
on June 11, 2007
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I tried to make this cake for a couple's dinner. I combined the cheese, cream, sugar, and vanilla and tried to whip it into an icing, as the recipe says. After 5 minutes, it looked like nothing more than cottage cheese - liquidly and lumpy, certainly not capable of being spread on a cake. All was not lost - I served the naked cake with the lumpy stuff on the side, and it got eaten. Overall tasty, but too difficult. I'm a decent cook and I have no idea what I did wrong.
By peabody00_7830543
Lansing, MI
on June 06, 2007
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I didn't have trouble with any of the components, but if I make this again, I would prepare the day before service. It just tasted better the second day.
By abjb5600_6789013
Frederick, MD
on June 01, 2007
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I also had problems the first time I made cake - my frosting became "curds and whey". But tried again and had success - have to really watch that mixing time and the temperatures of the ingredients. Got rave reviews from all my tasters.
By sTePh7
austin, TX
on May 24, 2007
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wow! what a response! i brought this cake to work and no one could stop talking about it. one woman even asked me to make her one for a party she was having. after the party she told me that everyone loved it and he husband said it was the best cake he had ever had!
this is very easy to make. i do not bake ( i can't even make sugar cookies right but this turned out amazing!
By Haydee
Redlands, CA
on May 21, 2007
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This cake is some trouble to make, with it's multiple components, but the end result is very good. The recipe doesn't explain how to best peel the hazelnuts, but if you toast them in a frying pan for 15 or 20 minutes, the peels fall off relatively easily. I also was out of heavy whipping cream so I substitued half and half, and the frosting was still great. The best part is that it is not too sweet. I loathe super sweet frosting. One note is that I will make 1.5 times the frosting for the next cake; it wasn't quite enough to completely frost the cake.
By alexislovesjoel...
Windsor, VA
on May 19, 2007
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I saw the way that cake was made and lt me tell you: it is soooooo good. My favorite part is the icing. It's so yummy!
By graceinhim2911_...
sevierville, TN
on May 19, 2007
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i made this and now people are wanting and are raving this recipe.
By herbertjunk_7743432
Roseville, CA
on May 18, 2007
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I had issues with the hazelnut brittle. I also used almonds instead and it was still outstanding! I'll definitely make it again!
By female71
Woodbridge, VA
on May 14, 2007
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I loved this cake, I only used slightly less powdered sugar in the filling (the chocolate cake itself is very rich.
To Leigh: I made sure the Mascarpone was at room temperature and the whipping cream very cold out of the fridge, it combined very well and was mixed fairly quickly (if you beat the cream too long, it will turn into butter and seperate from the Mascarpone...