Chocolate Hazelnut Cake with Praline Chocolate Crunch

Name: Chocolate Hazelnut Cake with Praline Chocolate Crunch
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters hazelnut butter (or ground roasted hazelnuts); 12 servings Chocolate Glaze; 237 milliliters natural unsweetened cocoa powder; 2 Tbsps corn syrup; 99 grams dark chocolate (do not exceed 72% cacao), chopped; 8 larges eggs; 237 milliliters all-purpose flour; 237 milliliters hazelnut praline paste (reserved from praline chocolate crunch); 59 milliliters roasted hazelnuts; 355 milliliters blanched hazelnuts, toasted; 414 milliliters chilled heavy cream, divided; 1 pinch Pinch of kosher salt; 113 grams high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped; 118 milliliters brandy or orange liqueur; 414 milliliters puffed rice cereal or crushed cornflakes; 237 milliliters sugar, divided; 5 Tbsps unsalted butter, room temperature, cubed; 1 teaspoon hazelnut or vegetable oil

You can never have too many dessert recipes, so give Chocolate Hazelnut Cake with Praline Chocolate Crunch a try. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 12g of protein, 53g of fat, and a total of 765 calories. This recipe serves 12. Head to the store and pick up heavy cream, chocolate glaze, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Line 2 rimmed baking sheets with parchmentpaper. Stir sugar and 1/3 cup water in a smallsaucepan over medium-low heat untilsugar dissolves. Increase heat and cookwithout stirring, occasionally swirling panand brushing down sides with a wet pastry brush, until amber in color, 7–8 minutes.Stir in hazelnuts, then pour onto 1 preparedsheet, separating nuts.

Ingredients you will need

Hazelnuts

Sugar

Water

Nuts

Equipment you will use

Baking Sheet

Pastry Brush

Let cool.

Transfer candied nuts to a food processor.

Ingredients you will need

Candied Nuts

Equipment you will use

Food Processor

Add hazelnut oil and purée until smooth tomake praline paste.

Ingredients you will need

Hazelnut Oil

Pralines

Combine both chocolates and 3 tablespoonspraline paste in a medium metal bowl(reserve remaining praline paste for pralinemousse layer). Set bowl over a saucepanof simmering water and stir until chocolateis melted and mixture is smooth.

Ingredients you will need

Pralines

Water

Equipment you will use

Bowl

Removefrom heat and stir in salt, then cereal.

Ingredients you will need

Cereal

Salt

Spreadout in a thin layer (about 1/8") on second preparedbaking sheet. Chill until set, about30 minutes.DO AHEAD: Can be made 1 dayahead. Cover and keep chilled. Cover andchill remaining praline paste.

Ingredients you will need

Pralines

Preheat oven to 375°F. Line a 17x11x1"sheet pan with parchment paper; butterpaper. Sift flour and cocoa powder intoa medium bowl and set aside. Separate4 eggs, placing yolks in a large bowl andwhites in a medium bowl. Using an electricmixer, beat yolks with 1/2 cup sugar onmedium speed until thick and light yellow,about 3 minutes. Beat in 4 whole eggs, oneat a time, blending well between additions.

Ingredients you will need

Cocoa Powder

Egg

All Purpose Flour

Sugar

Egg Yolk

Equipment you will use

Baking Paper

Bowl

Oven

Frying Pan

Using clean, dry beaters, beat egg whiteswith remaining 1/2 cup sugar and corn syrupuntil slightly thickened and frothy, about2 minutes.

Ingredients you will need

Sugar

Corn

Egg

Add egg-white mixture to egg-yolkmixture and beat to blend.

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Egg

Addflour–cocoa powder mixture; fold just toblend.

Ingredients you will need

Cocoa Powder

Spread out evenly on preparedbaking sheet.

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Spread

Bake until a tester inserted into centerof cake comes out clean, about 15 minutes.

Equipment you will use

Oven

Let cool completely. Invert cake onto a largecutting board or baking sheet and peel offparchment.

Equipment you will use

Baking Sheet

Brush cake all over with brandy.DO AHEAD: Can be made 1 day ahead. Storeairtight at room temperature.

Ingredients you will need

Brandy

Bring cream to a boil in asmall saucepan. Purée hot cream, hazelnutbutter, and salt in a food processor.

Ingredients you will need

Cream

Salt

Equipment you will use

Food Processor

Sauce Pan

Let coolto room temperature. With machine running,add butter, 1 tablespoon at a time, puréeing untilsmooth between additions. DO AHEAD:Can be made 1 day ahead. Cover and chill.Return to room temperature before using.

Ingredients you will need

Butter

Combine chocolate,praline paste, and butter in a mediumbowl. Bring 3/4 cup cream to a boil in a smallsaucepan; pour over chocolate mixture.

Ingredients you will need

Chocolate

Pralines

Butter

Cream

Letstand for 1 minute, then stir until melted andsmooth. Beat remaining 1 cup chilled creamuntil soft peaks form. Fold whipped creaminto chocolate mixture. DO AHEAD: Can bemade 1 day ahead. Cover and chill.

Ingredients you will need

Chocolate

Spread nut ganache overcake and chill in freezer until set, about15 minutes.

Ingredients you will need

Spread

Spread mousse over ganacheand chill in freezer until set, about 15minutes.

Ingredients you will need

Spread

Cut cake crosswise into thirds;stack layers on top of each other. Trimedges, then spread Chocolate Glaze overtop and sides of cake. Freeze until set,about 1 hour.

Ingredients you will need

Chocolate Glaze