Chocolate Praline Cake
|Granulated sugar||4 Ounce (125 Gram)|
|Hazelnuts||4 Ounce (125 Gram)|
|Unsalted butter||4 Ounce (125 Gram)|
|Chocolate||1 Ounce (220 Gram)|
|Eggs||4 , separated|
|Caster sugar||2 Tablespoon|
|Self-raising flour||2 Ounce, sifted (60 Gram)|
Make praline with sugar and hazelnuts: Put nuts and sugar into a heavy bottomed pan and heat very gently without stirring, until the sugar melts.
Increase the heat and cook until the mixture turns a good, rich brown, tossing the pan occasionally so that the nuts do not stick.
Have ready a lightly oiled baking tray (or clean formica top) and tip the caramel nuts onto this in a thin layer.
When cold and brittle crush with a rolling pin and either continue rolling until a fine powder or transfer to a food processor.
Melt the butter with the chocolate and beat until very smooth.
Whisk the egg yolks with the caster sugar until pale and fluffy.
Fold the praline into the chocolate mixture, then gently stir in the egg yolks and sugar, the flour and lastly the stiffly beaten egg whites.
Transfer to a lined 25 cm/10 inch springform tin and bake at I80°C/350°F/Gas Mark 4 for about 30 minutes, until the cake has shrunken from the sides of the tin and springs back when pressed lightly with a finger.
Cool in the tin for 10 minutes before turning out on to a wire tray to cool.