Hazelnut Praline Cake Food

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.

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.)

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.

TRIPLE HAZELNUT CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.
• Preheat oven to 350 degrees F.
• In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
• In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
• Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
• To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
• Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.
• To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
• Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
• To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.
• Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
• Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.

NO FLOUR HAZELNUT CAKE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl combine the ground hazelnuts, egg yolks, vanilla, sugar, and cinnamon. In a separate bowl beat egg the whites until stiff peaks form. Add 1/4 of egg white mixture to the hazelnut mixture and incorporate. Add the remaining egg whites and fold together until no streaks are left from the egg whites, taking care not to deflate the egg whites. Pour the mixture into a nonstick springform cake pan and bake until a fork comes out clean when inserted in the center of the cake, about 50 minutes. Remove the cake from the oven, let cool slightly and release the sides. To serve, slice the cake and top with chocolate mousse and berries, or whipped cream, if desired.

CHOCOLATE HAZELNUT DECADENCE CAKE POP

Steps:

• For the flourless chocolate cake: Preheat the oven to 350 degrees F.
• In a food processor, mix together the melted chocolate, granulated sugar and cocoa powder. Pour in the hot espresso while mixing and process until the mixture turns creamy. Add the cubed butter piece by piece and process until fully incorporated. Add the eggs 1 at a time and mix until fully emulsified. Mix in the vanilla.
• Fill the cavities of a small-cavity silicon mold with the batter, place in a water bath and bake for 12 minutes. Let cool completely, then refrigerate to set. Once set, remove from the molds.
• For the milk chocolate hazelnut crunch: Put the milk chocolate in a mixing bowl and melt over a double boiler. Add the praline paste and mix until fully emulsified. Take the chocolate mixture off the double boiler and add the feuilletine flakes. Fold gently until fully combined (making sure to scrape the bottom of the bowl). Spread evenly on a silicone mat and let set. Cut out pieces the same size as the bottom of the cakes and refrigerate until hardened.
• For the raspberry vanilla bean cream: Put the butter, sugar and vanilla in the bowl of a stand mixer and cream together until light, fluffy and lighter in color. Add the raspberry puree and mix slowly until completely combined.
• To assemble: Microwave the chocolate chips in a microwave-safe bowl in 15-second intervals until melted, about 1 minute total, stirring between each interval. Make a small cavity in the bottom of each cake and fill the hole and smear the bottom with the raspberry vanilla bean cream. Place a disc of the milk chocolate hazelnut crunch on the bottom of each cake. Poke a hole in each disc and insert a lollipop stick. Dip in the melted chocolate and garnish as desired.

CHOCOLATE & HAZELNUT PRALINE TART

Steps:

• Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
• Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
• When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.

HAZELNUT CAKE

Steps:

• Preheat oven to 275°F.
• In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
• In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
• Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
• Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.

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 TRUFFLES

Steps:

• PRALINE:.
• Coat a 9-inch round cake pan with the vegetable oil and set aside.
• Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes).
• Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
• When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel.
• Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes).
• Break the praline into pieces and pulverize to a powder in a food processor.
• TRUFFLES:.
• Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring cream to a boil.
• Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended.
• Mix in 3/4 of the hazelnut praline mixture and blend well.
• Cover and let cool to room temp and chill for 2-3 hours.
• Line 2 baking sheets with parchment paper.
• Use a piping bag to pipe out 60 1-inch mounds.
• Cover and let chill in freezer for 2 hours.
• Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer.
• Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped.
• Line 2 more baking sheets with parchment paper.
• Melt and temper the remaining 1 1/2 pounds chocolate.
• Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan.
• Sprinkle the remaining praline on the top of the truffles before the chocolate sets.
• ENJOY!

HAZELNUT CAKE WITH PRALINE AND MILK CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
• Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup sugar. In a medium bowl, sift together flour, cornstarch, and hazelnut mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, the yolks, remaining 1/2 cup sugar, salt, and almond extract on high speed until thick and pale yellow in color, and mixture holds a thick ribbon when whisk is lifted from bowl, 7 to 8 minutes. Remove bowl from mixer; gently and quickly fold in flour mixture. Gradually drizzle in oil, while folding.
• Pour batter into prepared cake pan. Set on prepared baking sheet, and bake until a tester comes out clean when inserted into the center of the cake, about 25 to 30 minutes. Remove from oven and turn cake out immediately onto a wire rack. Let cool for at least 1 hour.
• Make the buttercream: In the heatproof bowl of an electric mixer set over (but not touching) simmering water, whisk egg whites, sugar, and salt until warm to the touch, 1 to 2 minutes. Transfer bowl to mixer fitted with whisk attachment and beat until stiff peaks form. With the mixer running, gradually beat in butter, piece by piece. When all the butter has been added, mixture will break but it will become smooth as you continue to beat. Beat in vanilla. Divide buttercream in half, returning one half to the mixer bowl to make the chocolate flavor and setting aside the remaining half for the praline buttercream.
• Melt the chocolate in a heatproof bowl set over (but not touching) simmering water. Slowly beat into buttercream in mixer. Add cocoa mixture and beat until buttercream is cooled; set aside.
• Using a small offset spatula, spread praline paste onto a clean work surface. Smooth paste with a spatula, working out any lumps. Add 1/2 cup reserved buttercream to praline paste and fold it into buttercream. Once the paste and buttercream are fully combined and there are no lumps, fold praline mixture into remaining reserved buttercream.
• Using a serrated knife, trim top of cake to make level. Cut cake horizontally into even thirds. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate and top with a 1/3- to 1/2-inch layer of praline buttercream. Place second layer on top; top with remaining praline buttercream. Top with remaining layer.
• Spread a thin layer of the chocolate buttercream over the tops and sides of the cake to cover, creating a "crumb" layer. Transfer to refrigerator for 15 minutes to set. Spread tops and sides of cake with remaining chocolate buttercream; serve.

WALNUT-PRALINE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350ºF.
• Process 2/3 cup nuts in food processor or blender until finely ground. Prepare cake batter as directed on package; stir in ground nuts. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
• Meanwhile, cover baking sheet with foil; spray with cooking spray. Bring granulated sugar and water to boil in small saucepan on medium-high heat; simmer on medium-low heat 5 min. or until deep golden brown, stirring occasionally. Stir in remaining nuts; spread onto prepared baking sheet. Cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Melt chocolate as directed on package; cool slightly.
• Reserve 2 cups frosting. Add 2/3 of the melted chocolate to remaining frosting in bowl; beat until blended. Carefully remove nuts from foil; break into small clusters.
• Cut each cake layer horizontally in half; stack on plate, spreading chocolate frosting between layers. Frost top and side of cake with reserved plain cream cheese frosting. Sprinkle nuts over top of cake. Drizzle with remaining melted chocolate.

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE

Steps:

• Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
• To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
• Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
• To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

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.

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.