Ingredients

Chocolate cake recipe here. Make one full recipe for 3 layer 10″ cake.

Hazelnut Praline

100g Hazelnuts

3/4 cup of granulated sugar

Hazelnut Praline Ganache

320mL and 800mL of heavy cream

10 oz. of milk chocolate (I used Ghirardelli)

All of the hazelnut praline

Preparation

  1. Preheat oven to 150 degrees C. Roast hazelnuts for about 8-10 mins, then peel off the skins.
  2. In a saucepan, caramelize the sugar one third at a time. So, place 1/3 of sugar into pan at medium heat, stir and let melt until it reaches a caramel colour. Add in second third and last third slowly, making sure to stir.
  3. Once all sugar is caramelized, throw in the hazelnuts and coat them all with the melted sugar.
  4. Immediately transfer to oil-sprayed cookie sheet. Let the praline cool until hardened.
  5. Break up praline into pieces, process in food processor until it reaches a super fine consistency.
  6. Melt chocolate in microwave at 30s intervals. Stir in the praline.
  7. Bring 320mL of heavy cream to a boil, then pour 1/3 of it into the chocolate mixture. Stir slowly until combined. Slowly add the rest of the boiled heavy cream in thirds
  8. Stir in the remaining cold 800mL heavy cream.
  9. Place entire mixture into refrigerator for a couple hours to cool.
  10. Using whisk attachment on your stand mixer, whip the cooled mixture until a soft peak forms..