Heh Everyone!
Today is literally the first day of baking season. How do I know? The temperature has dipped down past seventy degrees here in North Texas and the baking barometer in my brain has done a complete mental adjustment and I am now ready to fire up the oven and get my bakers hat on. I’m sure this weather is just a tease as all of us know who live in this part of the country, the weather gauge can do a number of flip flops literally on a daily basis. But for today baking season has begun.
Come checkout my La Patisserie board on Pinterest and follow me for more elegan, tasteful t and interesting recipes! https://www.pinterest.com/bleu_alchemy_cottage/la-patisserie/
Chocolate Hazelnut Cake with Praline Chocolate Crunch
By Elizabeth Falkner
https://www.bonappetit.com/recipe/chocolate-hazelnut-cake-with-praline-chocolate-crunch
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
Cocoa Sponge Cake
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
Nut Ganache
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
Praline Mousse
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
9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
4½ tablespoons unsalted butter, room temperature, cut into small pieces
1¼ cups heavy cream
1½ tablespoons corn syrup
1/4 cup roasted hazelnuts
Preparation
Combine chocolate and butter in a medium bowl. Bring cream and corn syrup to a boil in a small saucepan over medium heat, stirring often. Pour over chocolate; let stand 1 minute, then stir until melted and smooth. Let cool to room temperature, about 1 hour.
Do Ahead: Can be made 3 days ahead. Cover and chill. Return to room temperature before using.
Praline Chocolate Crunch
Step 1
Line 2 rimmed baking sheets with parchment paper. Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until amber in color, 7–8 minutes. Stir in hazelnuts, then pour onto 1 prepared sheet, separating nuts. Let cool.
Step 2
Transfer candied nuts to a food processor. Add hazelnut oil and purée until smooth to make praline paste.
Step 3
Combine both chocolates and 3 Tbsp. praline paste in a medium metal bowl (reserve remaining praline paste for praline mousse layer). Set bowl over a saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove from heat and stir in salt, then cereal. Spread out in a thin layer (about 1/8″) on second pre-pared baking sheet. Chill until set, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Cover and chill remaining praline paste.
Cake
Step 4
Preheat oven to 375°. Line a 17x11x1″ sheet pan with parchment paper; butter paper. Sift flour and cocoa powder into a medium bowl and set aside. Separate 4 eggs, placing yolks in a large bowl and whites in a medium bowl. Using an electric mixer, beat yolks with 1/2 cup sugar on medium speed until thick and light yellow, about 3 minutes. Beat in 4 whole eggs, one at a time, blending well between additions.
Step 5
Using clean, dry beaters, beat egg whites with remaining 1/2 cup sugar and corn syrup until slightly thickened and frothy, about 2 minutes. Add egg-white mixture to egg-yolk mixture and beat to blend. Add flour-cocoa powder mixture; fold just to blend. Spread out evenly on prepared baking sheet.
Step 6
Bake until a tester inserted into center of cake comes out clean, about 15 minutes. Let cool completely. Invert cake onto a large cutting board or baking sheet and peel off parchment. Brush cake all over with brandy. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Nut Ganache
Step 7
Bring cream to a boil in a small saucepan. Pur ée hot cream, hazelnut butter, and salt in a food processor. Let cool to room temperature. With machine running, add butter, 1 Tbsp. at a time, puréeing until smooth between additions. DO AHEAD:Can be made 1 day ahead. Cover and chill. Return to room temperature before using.
Praline Mousse
Step 8
Combine chocolate, praline paste, and butter in a medium bowl. Bring 3/4 cup cream to a boil in a small saucepan; pour over chocolate mixture. Let stand for 1 minute, then stir until melted and smooth. Beat remaining 1 cup chilled cream until soft peaks form. Fold whipped cream into chocolate mixture. DO AHEAD:Can be made 1 day ahead. Cover and chill.
Assembly
Step 9
Spread nut ganache over cake and chill in freezer until set, about 15 minutes. Spread mousse over ganache and chill in freezer until set, about 15 minutes. Cut cake crosswise into thirds; stack layers on top of each other. Trim edges, then spread Chocolate Glaze over top and sides of cake. Freeze until set, about 1 hour. Place in refrigerator and chill overnight. DO AHEAD:Can be made 2 days ahead. Tent with foil and keep chilled.
Step 10
Let cake stand at room temperature for 30 minutes before serving. Break up praline chocolate crunch into large shards and arrange on top of cake. Garnish with roasted hazelnuts.