Chocolate praline cake

Name: Chocolate praline cake
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 20
Ingredients: 400 g Fine dark chocolate (85 % cocoa); 650 g Whipped cream; 250 g Dark chocolate coating; 650 g Butter; 1 TABLESPOON soluble coffee powder (instant); 200 g Flour; 2 TEASPOONS Baking Powder; 250 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 60 g Cocoa powder; 4 Eggs (size M); 7 TABLESPOONS ripened cream; 75 g Icing sugar; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 20

400 g Fine dark chocolate (85 % cocoa)
650 g Whipped cream
250 g Dark chocolate coating
650 g Butter
1 TABLESPOON soluble coffee powder (instant)
200 g Flour
2 TEASPOONS Baking Powder
250 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
60 g Cocoa powder
4 Eggs (size M)
7 TABLESPOONS ripened cream
75 g Icing sugar
7-10 Tbsp Grease

Directions

1
Finely chop the chocolate. Bring the cream to the boil in a pot, remove from the heat and melt the chocolate while stirring. Let the chocolate cream cool down and put it in a cool place for about 2 hours. In the meantime chop the chocolate coating finely. Heat 150 ml water and coffee powder in a pot, melt the chocolate coating and 250 g butter in it and let it cool down. Mix flour, baking powder, sugar, vanillin sugar, 1 pinch of salt and 30 g cocoa in a bowl.
2
Mix eggs and sour cream with a whisk. Add couverture butter and the egg-cream mixture to the flour, stirring only until everything is well mixed. Pour the dough into a greased springform pan (26 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove and let cool on a cake rack. Cream 400 g butter and icing sugar with the whisk of the hand mixer. Gradually stir in the cold chocolate cream (do not stir for too long, otherwise the cream curdles easily). Cut the cake once horizontally. Chill 2/3 of the cream (max. approx. 10 minutes). Spread half of the remaining cream on the base.
3
Cream 400 g butter and icing sugar with the whisk of the hand mixer. Gradually stir in the cold chocolate cream (do not stir for too long, otherwise the cream curdles easily). Cut the cake once horizontally. Chill 2/3 of the cream (max. approx. 10 minutes). Spread half of the remaining cream on the base. Place the lid on top. Spread the other half of the remaining cream all around the cake. Pour the remaining 2/3 of the cream into a piping bag with a large perforated spout and spray it onto the cake as a dab. Chill the cake for about 1 hour until the cream has set. Dust the cake with the remaining cocoa (30 g) shortly before serving
4
Place the lid on top. Spread the other half of the remaining cream all around the cake. Pour the remaining 2/3 of the cream into a piping bag with a large perforated spout and spray it onto the cake as a dab. Chill the cake for about 1 hour until the cream has set. Dust the cake with the remaining cocoa (30 g) shortly before serving
5
Waiting time approx. 1 hour