Chocolate Hazelnut Cake with Praline Chocolate Crunch
- 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
- 1/4 cup roasted hazelnuts
- Produce
- Hazelnuts, toasted (1 1/2 cups)
- Hazelnuts, roasted (1/4 cup)
- Breakfast Foods
- Puffed rice cereal or crushed cornflakes (1 3/4 cup)
- Condiments
- Hazelnut praline paste (1 cup)
- Cooking & Baking
- All-purpose flour (1 cup)
- Bittersweet chocolate (7 1/2 ounces)
- Chocolate glaze (1)
- Cocoa powder, natural unsweetened (1 cup)
- Corn syrup (2 tablespoons)
- Hazelnut or vegetable oil (1 teaspoon)
- Kosher salt (1/4 teaspoon)
- Kosher salt (1 Pinch)
- Milk chocolate, high-quality (4 ounces)
- Sugar (2 1/2 cups)
- Dairy
- Butter, Unsalted (1)
- Butter, unsalted (1 1/16 cup)
- Hazelnut butter (1/2 cup)
- Heavy cream (2 1/4 cup)
- Refrigerated
- Eggs, large (8)
- Beer, Wine & Liquor
- Brandy or orange liqueur (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
69.4Rating
1-100
1-100
9Tweets
246Facebook
Shares
Shares
409StumbleUpon
Views
Views
736PinterestPins
Recipe Stats
Published September 27, 2011 (1 year ago).
61 people saved this recipe.
