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Help Needed: Can't Access Recipe at Work

In summary, this recipe is for a Decadent Chocolate-Hazelnut Torte, which is made with whole blanched hazelnuts, devil's food cake mix, chocolate hazelnut spread, sour cream, egg, and whipped topping. The cake is baked and then filled with a mixture of hazelnut spread and whipped topping, and topped with a lattice pattern of more whipped topping and grated hazelnuts. It yields 16 servings and has 280 calories per serving. A tip for an even more intense hazelnut flavor is also provided.
wadesgirl
Gold Member
11,412
I cannot get on CC at work, can someone post this recipe for me? Thanks!
 
Here you go!


Decadent Chocolate-Hazelnut Torte
SB FW 2010

Nonstick cooking spray with flour
3/4 cup (175 mL) whole blanched hazelnuts without skins, divided
1 small pkg (9 oz/250 g) devil's food cake mix
1 jar (13 oz or 400 g) chocolate hazelnut spread, divided
1/2 cup (125 mL) sour cream
1 egg
1 container (8 oz) frozen whipped topping, thawed, divided (3 cups/750 mL)

1. Preheat oven to 350°F (180°C). Spray one Torte Pan with nonstick cooking spray with flour. Place an 8-in. (20-cm) circle of Parchment Paper over center of pan. Using Rotary Grater, grate 1/2 cup (125 mL) of the hazelnuts into Stainless (4-qt./4-L) Mixing Bowl. Add cake mix, 1/3 cup (75 mL) of the hazelnut spread, sour cream and egg; mix well with Small Mix ‘N Scraper®. Pour batter into pan; spread evenly. Bake 12–14 minutes or until wooden pick inserted in center comes out clean.

2. Remove pan from oven to Stackable Cooling Rack; let stand 2 minutes. Invert cake onto cooling rack; remove pan and parchment. Cool 10 minutes. Transfer cake well-side up to Cake Pedestal.

3. Meanwhile, for filling, combine remaining hazelnut spread and 1 1/2 cups (375 mL) of the whipped topping in Classic Batter Bowl; mix until smooth with Mix ‘N Scraper®. Spread filling evenly into well of cake using Small Spreader. Attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Pipe whipped topping over filling in a lattice pattern; grate remaining hazelnuts over cake.

Yield: 16 servings

Nutrients per serving: Calories 280, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 30 g, Protein 4 g, Sodium 160 mg, Fiber 2 g

Cook's Tip: If desired, 1 2/3 cups (400 mL) of devil's food cake mix from an 18.25-oz (510-g) package can be used for this recipe.

For an even more intense hazelnut flavor, gently fold 1 1/2 tbsp (22 mL) hazelnut-flavored powdered coffee creamer into whipped topping before filling the decorator.
 
Sure, here is the recipe:Baked Chicken Parmesan:Ingredients:- 4 boneless, skinless chicken breasts- 1 cup Italian breadcrumbs- 1/2 cup grated Parmesan cheese- 1 tsp garlic powder- 1 tsp dried oregano- 1 tsp dried basil- Salt and pepper- 1/4 cup all-purpose flour- 2 eggs, beaten- 1 cup marinara sauce- 1 cup shredded mozzarella cheese- Fresh parsley, chopped (optional)Instructions:1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.2. In a shallow dish, mix together the breadcrumbs, Parmesan cheese, garlic powder, oregano, basil, and a pinch of salt and pepper.3. Place the flour and beaten eggs in separate shallow dishes.4. Take each chicken breast and coat it in flour, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture. Place the coated chicken onto the prepared baking sheet.5. Bake the chicken for 20 minutes, or until cooked through.6. Remove the chicken from the oven and spread a spoonful of marinara sauce over each piece. Top with shredded mozzarella cheese.7. Return the chicken to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.8. Serve the chicken parmesan hot, garnished with chopped parsley if desired. Enjoy!
 

1. Why can't I access the recipe at work?

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We do not recommend bypassing any network restrictions set by your workplace. However, you can try accessing the recipe from a different device or network, such as your personal phone or home computer.

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