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Chocolate Hazelnut Cake with Praline Chocolate Crunch


Chocolate Hazelnut Cake with Praline Chocolate Crunch Recipe

Ingredients:
  • 1 1/2 cups sugar
  • 1 1/2 cups blanched hazelnuts, toasted
  • 1 teaspoon hazelnut or vegetable oil
  • 4 ounces dark chocolate (do not exceed 72% cacao), chopped
  • 4 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
  • 1/4 teaspoon kosher salt
  • 1 3/4 cup puffed rice cereal or crushed cornflakes
  • Unsalted butter (for parchment paper)
  • 1 cup all-purpose flour
  • 1 cup natural unsweetened cocoa powder
  • 8 large eggs
  • 1 cup sugar, divided
  • 2 tablespoons corn syrup
  • 1/2 cup brandy or orange liqueur
  • 1/2 cup heavy cream
  • 1/2 cup hazelnut butter (or ground roasted hazelnuts)
  • Pinch of kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 1/2 ounces dark chocolate (do not exceed 72% cacao), chopped
  • 1 cup hazelnut praline paste (reserved from praline chocolate crunch)
  • 5 tablespoons unsalted butter, room temperature, cubed
  • 1 3/4 cup chilled heavy cream, divided
  • Chocolate Glaze(click for recipe)
  • 1/4 cup roasted hazelnuts
Directions:
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