Praline chocolate cake.

Updated at: Wed, 16 Aug 2023 19:46:47 GMT

Step 1

Preheat the oven at 160°C/325°F/Gas Mark 3. When the oven is ready, roast the hazelnut powder for about 8-9 minutes in the oven. Let cool.

Step 2

Then, preheat the oven to 180°C/350°F/Gas Mark 4.

Step 3

In the meantime, separate the whites from the egg yolks.

Step 4

Melt the praline and dark chocolate in a bain-marie.

Step 5

In a bowl, whisk the ricotta with the sugar and add the hazelnut powder. Pour the melted chocolate and the egg yolks. Mix well in order to get a homogeneous mixture. Set aside.

Step 6

Next, beat the egg whites. Pour about ¼ of the whisked egg whites to the chocolate hazelnut mixture, whisk shortly just to incorporate and allow to rest for 2 minutes, then gently apply and incorporate the rest of the egg whites mixture.

Step 7

Spread the dough in a mold lined with parchment paper.

Step 8

Bake in the preheated oven for 35 minutes. Remove and allow to chill at room temperature for 20 minutes. Use chocolate frosting to frost the cake or simply sprinkle some powdered sugar over it (optional).

Step 9

Then, refrigerate for 4-5 hours to set entirely. Before serving, garnish with fruit of your choice (if desired), slice and serve.

Step 10

Note: If you taste this cake at room temperature – its texture will be light, a little frothy. However, after a night in the refrigerator, its texture becomes more melting.

Step 11

Slice and serve.

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