Almond Praline Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The recipe is taken from Charlie3041 page..However,I made some changes and additions such as the almonds praline wich gave the cake a crispy almonds flavour.Thanks Charlie Ingredients:
cake |
225 grams good quality plain chocolate (i use lindt) |
175 grams butter, softened |
225 grams caster sugar |
65ml flour |
6 eggs separated |
topping |
225 good plain chocolate |
225 grams heavy cream |
1 tsp orange extract or rum flavor (optional) |
garnish and additions |
1/3 cup roasted almonds or hazelnuts |
1/3 cup sugar |
Directions:
1. Preheat oven to 375 F and grease a 20cm cake pan with butter, line
2. The base with parchment paper and grease the paper.
3. Make the garnish and additions first:
4. On a cookie sheet, arrange the almonds or hazelnuts evenly.
5. Melt the sugar in a saucepan over low heat till all is dissolved and
6. You reach a deep brown colour.Pour the melted hot sugar over
7. The almonds coating all evenly. Leave to cool completely.
8. Once cooled, break it into small pieces, put in the food processor
9. And grind it finely. Set aside.
10. Cake:
11. Melt the chocolate in a bowl over a pan of simmering water, add the
12. Butter and stir till all butter is melted. Add the flour, sugar and the beaten egg yolk.
13. In a stainless bowl with clean beaters, whisk the egg whites till stiff. Fold 2 tbsp of the egg whites to the chocolate mixture and then add the rest Of the whites folding slowly and carefully. Pour the batter mixture in the cake pan and bake for 40 minutes. The cake should have a crust on the top and muddy inside. Cool completely.
14. Topping:
15. In a heavy saucepan over medium heat, mix the cream and the chocolate stirring till all chocolate melts. Cool slightly and add the flavor if using,stir.Leave 1 hour in room temperature. Whisk till thickened slightly
16. Assembling:
17. Sprinkle 1 tbsp of the grinded almonds over the cake in pan. Top with half of the Chocolate and cream mixture.Add 1 tbsp to the rest of the chocolate and cream mixture, stir till combined and pour over the cake .Sprinkle the rest of the grinded almonds over the top.
18. Chill for 4 hours. As Charlie states in his direction the cake should be served out of the fridge 30 minutes before serving so that the chocolate topping would be tender and I agree the advice was just great.
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