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Chocolate Hazelnut Cake with Praline Chocolate Crunch

Maryanne Cabrera
  • minutes
  • Serves

INGREDIENTS

8

Eggs, large

2 cups

Puffed rice cereal

2 tbsp

Corn syrup, light

1 cup

Hazelnut praline paste

1 cup

All-purpose flour

8 oz

Bittersweet chocolate

1 cup

Cocoa powder, unsweetened

2 1/2 cups

Granulated sugar

4 oz

Milk chocolate

1/2 tsp

Sea salt, fine

1 tsp

Vegetable oil

1 1/2 cups

Hazelnuts, toasted

1/2 cup

Hazelnuts, ground roasted

1 1/16 cups

Butter, unsalted

2 1/4 cups

Heavy cream

1/3 cup

Brandy