Nono's Mocha Praline Cake

Name: Nono's Mocha Praline Cake
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters shelled hazelnuts; 591 milliliters heavy cream; 2 Tbsps instant espresso; 397 grams packages dry ladyfingers; 710 milliliters strong brewed coffee; 59 milliliters superfine sugar; 2 Tbsps warm water

Nono's Mocha Praline Cake might be just the dessert you are searching for. One serving contains 561 calories, 9g of protein, and 41g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. Head to the store and pick up hazelnuts, ladyfingers, superfine sugar, and a few other things to make it today.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Lightly oil a baking sheet. On another rimmed baking sheet, toast the hazelnuts for 8 minutes, or until fragrant and golden brown.

Ingredients you will need

Hazelnuts

Toast

Cooking Oil

Equipment you will use

Baking Sheet

Let them cool, then rub the hazelnuts in a kitchen towel to remove the skins.

Ingredients you will need

Hazelnuts

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

In a medium skillet, sprinkle the hazelnuts with 1/4 cup of the sugar. Cook over moderate heat, without stirring, until the sugar melts and browns, about 2 minutes. Stir to coat the hazelnuts with the caramel and scrape out onto the oiled baking sheet.

Ingredients you will need

Hazelnuts

Caramel

Sugar

Equipment you will use

Baking Sheet

Frying Pan

Let the hazelnuts cool and harden, then break them into pieces. Reserve 10 whole hazelnuts for garnish.

Ingredients you will need

Hazelnuts

Transfer the rest of the nuts to a food processor and grind them to a coarse powder.

Ingredients you will need

Nuts

Equipment you will use

Food Processor

In a small bowl, dissolve the instant espresso in the water. In a large, stainless steel bowl, beat the heavy cream until thickened.

Ingredients you will need

Instant Espresso

Heavy Cream

Water

Equipment you will use

Bowl

Add the remaining 2 tablespoons of sugar and the dissolved espresso and beat until soft peaks form. Refrigerate 1 cup of the whipped cream.

Ingredients you will need

Whipped Cream

Espresso

Sugar

Put the coffee in a large shallow bowl. Moisten 12 of the ladyfingers in the coffee, lightly dipping each side, and arrange them side by side on the bottom of a 9-inch springform pan. Break a few of the ladyfingers if necessary to completely cover the bottom of the pan.

Ingredients you will need

Ladyfingers

Coffee

Equipment you will use

Springform Pan

Bowl

Spread one-fourth of the espresso whipped cream over the ladyfingers and sprinkle with one-fourth of the hazelnut praline. Repeat with the remaining ladyfingers, whipped cream and praline. Refrigerate the cake until firm, about 1 hour.

Ingredients you will need

Whipped Cream

Ladyfingers

Espresso

Hazelnuts

Spread