Praline cake

Praline Cake: A Delicacy for Any Anniversary

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 10

If you want to impress your guests with an elegant and delicious dessert, the praline cake is the perfect choice. This cake, with a soft texture and a refined combination of chocolate and fine cream, will delight any festive meal. I invite you to discover step by step how to prepare this simple yet impressive recipe.

Ingredients:

*For the sponge:*
- 4 large eggs (ideally at room temperature for better whipping)
- 2 cups of sugar
- 1 ½ cups of flour
- 3 tablespoons of cocoa
- 5 tablespoons of oil (preferably sunflower for a neutral taste)
- 5 tablespoons of water
- A pinch of salt

*For the cream:*
- 250 g of butter or margarine (at room temperature)
- 250 g of sugar
- 3 egg yolks
- 2 tablespoons of cocoa
- 1 cup of water (200 ml)
- A pinch of salt
- 1 essence of rum (for an extra flavor)

*For the glaze:*
- 200 g of chocolate (preferably dark chocolate for an intense contrast)
- 250 ml of compote juice (ideally from peach or pineapple compote)
- 3 tablespoons of butter

Step by Step:

1. Preparing the sponge: Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. In a saucepan, boil the sugar and water until you obtain a syrup. When the syrup is ready, pour it hot, in a thin stream, over the egg whites, mixing continuously. This step is crucial to achieve an airy texture for the sponge.

2. Incorporating the yolks: After adding all the syrup, add the yolks and oil. Mix well to homogenize the composition.

3. Sifting the dry ingredients: In a separate bowl, mix the flour with the cocoa and sift them over the wet mixture. Use a spatula or a wooden spoon to gently fold until everything is well combined. Preheat the oven to 180°C.

4. Baking the sponge: Grease a baking pan with oil and dust it with flour. Pour the batter into the pan and level it. Bake for about 30 minutes or until a toothpick comes out clean. Let it cool completely.

5. Preparing the cream: Beat the yolks with a pinch of salt. In a saucepan, boil a syrup from water and sugar, allowing it to thicken slightly. Pour the hot syrup, in a thin stream, over the yolks, whisking vigorously. After cooling, gradually incorporate the whipped butter and cocoa, mixing well. Add the rum essence for a refined taste.

6. Assembling the cake: When the sponge has cooled, cut it in half. Soak each layer with the compote juice to add moisture. Spread the cream between the two layers, ensuring it is evenly distributed.

7. Preparing the glaze: Melt the chocolate with the butter in a bain-marie or in the microwave, stirring until smooth. Pour the glaze over the assembled cake, allowing yourself the freedom to decorate as per your imagination.

8. Cooling and serving: Let the cake cool for a few hours, ideally overnight. Then, slice and enjoy!

Serving suggestions: This praline cake pairs wonderfully with a scoop of vanilla ice cream or fluffy whipped cream. Additionally, for a crunchy note, add some toasted nuts on top of the glaze.

Now that you have all the necessary information, do not hesitate to prepare this praline cake not only for anniversaries but also for any special occasion! It will surely become a favorite among your loved ones. Bon appétit!