Hazelnut Praline Cake Recipes

HAZELNUT PRALINE

Steps:

• Preheat the oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8-by-12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan.
• In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. (Pan may be swirled gently about halfway through to incorporate any uncooked sugar.) Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.
• Place half the praline in the bowl of a food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration.

HAZELNUT PRALINE CAKE

Steps:

• In a large enough bowl with the help of a Hand whisk, whisk together half of the sugar (50 g) and egg yolk until slightly fluffy
• Add corn starch, flour, and vanilla with until thoroughly incorporated and have a smooth paste
• Bring milk and the other half of the sugar (50 g) to boil in a saucepan on medium heat ,then remove it as soon as it starts simmering. Make sure it is simmering but not crazy boiling, see tips above
• Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk.
• Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy. It's worth to keep a good quality (so that the milk won't burn in it) small/medium sized saucepan for making pastry cream
• If in doubt, strain the pastry cream for a lump free, creamy end result
• Add in room temperature butter and mix with a Rubber spatula until completely incorporated. It is worth to add the butter in 3 stages and mix well after each addition.
• Pastry cream needs to completely cool down before using it for any dessert. Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top
• Once pastry cream set, prepare the mousseline cream by whipping room temp butter first
• Whip in praline paste for 1-2 minutes
• Start whipping in the room temp pastry cream in 4 stages until cream reaches a stable yet fluffy texture. Do not over whip the mixture as it can become runny
• Pre-heat oven to 180 C / 356°F
• Cream room temp butter with icing sugar for a few minutes until it becomes pale and fluffy
• Mix in egg, one at a time and whip the mixture further
• Sift in flour & hazelnut & salt mixture, fold with a Rubber spatula until fully combined
• Using ideally a Silikone roulade mat or alternatively a large tray, spread cake batter in even and thin layer with the help of an Offset spatula and bake for 8-10 minutes
• Let the sponge cool in the tray then cut out 4 x 15 cm circles
• Set your Mousse cake ring (adjustable in size) to 15 cm as the size of the sponges, use Acetate cake collar if you wish. Start building up the cake from bottom to top in the following order: sponge, praline paste, mousseline cream, sponge, praline paste, mousseline cream, sponge, praline paste, mousseline cream, sponge. Use a Digital scale to divide the cream and praline paste equally between the layers
• Let the cake set in the fridge overnight or minimum 4 hours
• Place the remaining cream into the fridge
• Carefully remove the Mousse cake ring (adjustable in size) and cake collar, spread a thin layer of mousseline cream on the side and top of the cake. Decorate the side with chopped nuts
• Temper Callebaut WhiteChocolate (callets) and spread it over a sheet of parchment paper in a thin and even layer then roll it up. Let it set in the fridge for 60 minutes then carefully start rolling the parchment out The chocolate should should naturally break into shards as you are rolling it out. Decorate the cake with the chocolate shards

HAZELNUT PRALINE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F
• Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl
• Add eggs, buttermilk, coffee, oil and vanilla; mix to fully incorporate
• Divide batter evenly into 3 - 10" round cake pans
• Bake 20-25 minutes or until toothpick inserted in the center comes out clean
• Preheat oven to 150 degrees C. Roast hazelnuts for about 8-10 mins, then place the hazelnuts between 2 towels and rub the hazelnuts to get the skin off
• In a saucepan, caramelize the sugar one third at a time. Place 1/3 cup of sugar into pan at medium heat, stir and let melt until it reaches a caramel colour. Add in the remainder slowly, making sure to stir continuously
• Once all sugar is caramelized, throw in the hazelnuts and coat them in the caramelized sugar
• Immediately transfer to oil-sprayed cookie sheet. Let the praline cool until hardened
• Break up praline into pieces, process in food processor until it reaches a super fine consistency
• Using a microwave, melt the milk chocolate in 30s intervals, stir in between intervals until just melted and smooth
• Stir the finely processed praline into the chocolate. The mixture should be grainy, don't worry!
• Bring 300mL of heavy cream to a simmer, then slowly pour it into the chocolate praline mixture and stir until evenly combined
• Pour in the remaining cold 700mL heavy cream, stir until combined. You now have your hazelnut praline mousse
• Place the mousse in the fridge for at least 3 hours until completely cold. Place the beaters of your stand mixer/hand mixer into the fridge as well. You want to make sure everything is really cold, but NOT frozen, in order to be able to whip up the cream.
• When it is cold, whip the mixture on medium speed until medium peak forms. Be careful not to overwhip to avoid curdling and breaking the cream.
• In the microwave or on the stovetop, heat up the heavy cream until simmering
• Place chopped chocolate in a bowl, pour the hot cream over it and stir until completely melted and combined
• Set aside on counter to cool until the ganache is still pourable but not warm anymore
• On a cake board or cake stand, place 1 layer of chocolate cake down
• Add a layer of hazelnut praline mousse
• Repeat until the last layer of cake is on top
• Frost the entire cake in the hazelnut praline mousse
• Pour the cooled ganache on top and allow to drip down the edges

CHOCOLATE HAZELNUT PRALINE CAKE

Steps:

• Place the hazelnuts in a dry skillet on the stove over medium-high heat. Toast for about 5-7 minutes, until they start to turn golden brown. Set aside to cool.
• Line a baking sheet with a silicone mat or a piece of parchment paper.
• In a medium saucepan, combine the sugar and 1 1/2 tablespoons water. Cook over medium-high heat swirling the pan occasionally to evenly distrute heat. Cook until the sugar has melted and turns a deep amber color. Do not stir.
• Stir in the hazelnuts. Pour the caramel onto the lined baking sheet in an even, thin layer.
• Allow the praline to cool and harden completely. Cut into smaller shards with a sharp knife.
• Reserve 3 tablespoons of praline for sprinkling. Place the remaining praline into a small food processor.
• Process the praline mixture until it forms a fine powder. After 5 -7 minutes, it will start forming a paste. If it doesn't, after blending a while, add 1 teaspoon of canola oil to help it get it going.
• Blend the paste until smooth.
• Pour the finished hazelnut praline paste into an air-tight container to store and set aside while preparing the ganache.
• Place the chopped chocolate into a medium size bowl. Set aside.
• Heat the heavy cream and salt in a small sauce pan over medium-low heat on the stove until the mixture begins to simmer.
• Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
• Stir in the praline paste.
• Let the ganache cool to room temperature. It will thicken as it cools, to a peanut butter like consistency.
• Preheat the oven to 350F. Butter the bottoms and sides of 2 - 8" x 2" round cake pans. Line the bottoms with parchment. Create a parchment collar to go around the sides of the pans.
• In a medium bowl, combine the flour, espresso powder, cocoa powder, baking powder and salt. Whisk to combine
• In a measuring cup, combine the buttermilk and vanilla. Whisk to combine.
• Place the softened butter and the brown sugar into the bowl of a stand mixer. Using the paddle attachment, cream the butter and the brown sugar on medium speed until it is very light in color and super fluffy, about 6-8 minutes.
• Add the eggs one at a time, mixing just until combined. Scrape the bottom and sides of bowl with spatula after each addition.
• Add one third of the flour mixture to the bowl and mix on low until just combined. Pour half of the buttermilk mixture into the bowl and mix on low until just combined.
• Remove the bowl from the mixer. Scrape the bowl to make sure the ingredients are incorporated. The mixture might look curdled at this point, but it will come back together.
• Add an additional one third of the flour mixture and mix until just combined. Add the remaining buttermilk mixture and mix just until combined.
• Add the remaining flour mixture and mix until just combined. Remove the bowl from the mixer. Scrape the sides and bottom of the bowl to make sure there are not any pockets of butter or flour remaining.
• Add the mayo. Scrape the sides and bottom of the bowl to make sure the ingredients are incorporated.
• Combine the baking soda and vinegar in a small bowl. Pour the mixture into the cake batter and mix on low for an additional 10 seconds.
• Remove the bowl from the mixer. Portion the batter evenly into the prepared pans.
• Bake the cakes on the center rack of the oven for 40-50 minutes, or until a toothpick inserted in the center comes out with a few crumbs. You will want to start watching for the cakes to be done, when the tops dome and start to crack a bit.
• Remove the baked cakes from the oven. If they have domed at all, use a tea towel to gently press down the domes. Let the cakes cool in the pans for 10 minutes.
• Run a butter knife around the edge of the pans, remove the parchment collar and turn the cakes out onto a wire rack. Cool to room temperature.
• Wrap the cakes tightly with a couple layers of plastic wrap and place in the refrigerator to chill completely before assembling.
• The cakes will keep tightly wrapped in plastic wrap and placed in a zip top bag in the refrigerator for up to three days. The cake layers can also be frozen, wrapped well in plastic wrap and placed in a zip top bag. I personally don't like to freeze longer than a week, but you can freeze these layers for up to three weeks. Defrost the layers in the refrigerator before using.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks on high speed until extremely light in color.
• Combine the sugar and 1⁄2 cup (120 ml) water in a small saucepan and heat, stirring occasionally, until the mixture boils. Stop stirring, and continue boiling the mixture until it reaches 238 F (115 C) on a candy thermometer. Remove immediately from the heat.
• Pour a small quantity of syrup over the yolks with the mixer turned off. Beat on high speed for 5 seconds, then stop the mixer and add a larger quantity of syrup. Beat on high speed for another 5 seconds. Add the remaining syrup, and continue beating until the mixture is completely cool. Add the butter a few pieces at a time, and beat until the mixture is completely smooth.
• Add in the cooled espresso and salt and beat until well combined.
• Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.
• Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
• Spread a thin, even layer of the ganache on the cake layer with an offset spatula. Sprinkle 1/3 of the praline on top.
• Spread about one cup of the buttercream on top of the ganache using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick.
• Place another cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat the previous two steps, applying the ganache and buttercream.
• Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the buttercream.
• Add the final ganache layer. Add the final buttercream layer. Place the final cake layer (the bottom of one of the cakes) bottom side up on the buttercream, pressing gently to adhere.
• Frost the cake with the remaining espresso French buttercream. Decorate. Chill in the refrigerator for 30 minutes before serving. Enjoy!

HAZELNUT PRALINE LAYER CAKE

Steps:

• Cake.
• Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment.
• Sift the flour, baking powder, baking soda, and salt together three times.
• In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs one at a time, beating until each is incorporated.
• Continue beating on high until light and fluffy, about 6 minutes more.
• With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in half the buttermilk and all the Frangelico, then the hazelnuts and another third of the flour mixture. Beat in the remaining buttermilk and then the remaining flour.
• Spread the batter in the prepared pans and bake about 20 to 25 minutes, until cake is golden brown and the center springs back when lightly pressed and a cake tester comes out clean.
• Set the pans on a rack to cool. Turn out the cakes when cool enough to handle. (If the cakes are refrigerated for 2 hours at this stage, they will be easier to handle and frost.).
• Praline Buttercream.
• Put 1/2 cup water and the sugar in a small saucepan fitted with a candy thermometer. Over high heat, bring the temperature to 240 degrees (soft-ball stage).
• In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks. With the mixer running on slow, carefully drizzle in the hot syrup. Continue to whisk on high speed until mixture is fluffy, firm, and cooled to room temperature; gradually beat in the butter and then the praline paste.
• When the cakes are cold, trim the tops with a large serrated knife. Split each cake into two layers.
• Spread a 1/4-inch layer of the buttercream between each layer. Frost the outside of the cake with the remaining buttercream, and then coat the sides of the cake with the chopped hazelnuts.
• Optional.
• Decorate top of cake with whole hazelnuts, blackberries, or raspberries to form a row around the edge.

PARSNIP HAZELNUT CAKE WITH PRALINE CREMEUX

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Add the butter to a small skillet over medium heat. Cook with the sage leaves until the butter is browned, then remove the leaves and set aside on a paper towel-lined plate. Reserve for later. Let the butter cool slightly.
• Add the eggs and sugar to a stand mixer fitted with a whip attachment. Whip on medium-high speed until it has thickened, 5 to 7 minutes.
• Add the grated parsnips, ground hazelnuts, reserved browned butter, flour, baking powder, salt and nutmeg. Fold until just combined, then pour into a 9-by-13-inch nonstick baking dish.
• Bake until golden brown, 40 to 45 minutes.
• For the praline cremeux: Add the cream cheese, almond butter, caramel sauce, oat milk and salt to a food processor. Turn on the food processor and stream in the cream until fully blended, scraping down the sides as needed.
• Pour the mixture into a bowl and refrigerate while the cake is baking.
• Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves.

HAZELNUT-PRALINE TORTE

Steps:

• Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper, allowing 2 inches to hang over each short side; set aside.
• Whisk nuts and confectioners' sugar in a bowl; reserve 1/2 cup, and set aside. Put yolks and remaining nut mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale, about 3 minutes; transfer to a large bowl.
• Put egg whites and salt into the clean bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Raise speed to medium-high. Gradually add granulated sugar, and beat until stiff peaks form. Beat in the vanilla.
• Fold egg whites into yolk mixture in two additions. Whisk flour and remaining nut mixture in a small bowl; fold into egg mixture in two additions.
• Transfer half the batter to a pastry bag fitted with a 5/8-inch plain tip (such as Ateco #808). Starting in one corner of a prepared baking sheet, pipe batter in diagonal lines, filling sheet. Repeat with remaining batter in second baking sheet. Bake until pale golden, about 15 minutes. Lift parchment onto wire racks, and let cakes cool completely.
• Using a serrated knife, trim edges of cakes to be straight. Halve cakes crosswise. Place one half on a serving plate. Brush with 1/4 cup hazelnut syrup. Spread 1 1/2 cups caramel cream over top. Sprinkle with 1/2 cup praline. Repeat to make two more layers of each. Top with remaining cake half. Refrigerate 2 hours (or overnight). Dust with confectioners' sugar, and garnish with praline.

DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE

Steps:

• Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
• In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
• Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
• Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
• Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
• Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
• Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
• Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
• When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)

ALMOND AND HAZELNUT PRALINE

Steps:

• Line a plate with wax paper.
• Heat a skillet over medium-low heat. Add sugar, almonds, and hazelnuts, stirring continuously until almonds and nuts are evenly coated with caramel, about 10 minutes.
• Carefully tip nut-sugar mixture onto the wax paper--mixture will be very hot. Let cool for 5 to 7 minutes.
• Break praline in large pieces and serve as-is or place in a food processor with a blade and chop to desired consistency.

CHOCOLATE HAZELNUT CAKE WITH PRALINE CHOCOLATE CRUNCH

Steps:

• For praline chocolate crunch:
• 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.
• Transfer candied nuts to a food processor. Add hazelnut oil and purée until smooth to make praline paste.
• Combine both chocolates and 3 tablespoons 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 prepared 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.
• For cake:
• Preheat oven to 375°F. 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.
• 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.
• 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.
• For nut ganache:
• Bring cream to a boil in a small saucepan. Purée hot cream, hazelnut butter, and salt in a food processor. Let cool to room temperature. With machine running, add butter, 1 tablespoon 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:
• 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:
• 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 epi:recipelinkover 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.
• 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.

HAZELNUT PRALINE CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix flour, butter and brown sugar in processor until moist clumps form. Press mixture onto bottom of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap outside of pan with double layer of heavy-duty foil.
• For filling:
• Reserve 1/2 cup praline for garnish. Grind remaining praline to powder in processor. Beat cream cheese and su gar in large bowl until smooth. Beat in flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in praline powder.
• Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until center is just set, about 1 hour 20 minutes.
• Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
• Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of cake and serve.