Praline hazelnut cake
This cake is a real bomb. Chocolate is my weakness by the way, and this is really a complete hit. And of course, in my style, simply, quickly and very, very tasty. So not to prolong ......
Preparation steps
- Pralines Sugar and water put on low heat to boil without stirring until light caramel is obtained, then add hazelnuts, mix lightly with a metal spoon, increase the heat and when we get a dark brown color of caramel mixture pour lightly oiled base and wait for it to cool. tear and put in a multipractice and grind. Store on the side.
- Cream with milk chocolate Put cream on low heat to boil and remove from heat. Add grated chocolate, leave for one minute and mix with a spoon. Add butter to slightly cooled cream and mix to combine ingredients, cover and refrigerate for 2 hours to cream squeezes.
- Melt the dark dough Steam the chocolate and let it cool, then add 3 tablespoons of water to the cooled one and mix well. Separate the egg yolks from the egg whites. Beat the egg yolks with the sugar until you get a thick and pale mixture. .Add the ground hazelnuts to the egg yolks, lightly whisk them and then the egg whites, which are lightly mixed with a spatula. Pour the mixture into two sheets with a diameter of 23 cm or one with a diameter of 25 cm. cool and cut the cake and fill with cream and sprinkle with minced pralines.
Serving
Of course, when it comes to cream cakes, to save time, I always start with the cream. In this case, the order was cream, pralines, melting chocolate on steam and only then a dark mixture.
