HOTEL CHOCOLAT’S DIZZY PRALINE CAKE

INGREDIENTS

For the cake: 185g dark chocolate, broken into pieces; 6 large eggs, separated; 185g ground hazelnuts; 115g caster sugar To fill and decorate: 150g good quality chocolate spread; 100g dark chocolate, broken into pieces; 100ml whipping cream; 50g white chocolate

METHOD

1. Preheat oven to 180°C. Grease two 18cm round cake tins with baking parchment. Melt the dark chocolate in a bowl over a pan of simmering water, stirring occasionally for two minutes. Alternatively, melt the chocolate in a microwave, stirring every 10 seconds.

2. Beat the egg whites until they form soft peaks, using an electric mixer. Fold the ground hazelnuts into the egg whites. In a separate bowl, beat the egg yolks and sugar until thick and pale, then mix into the melted chocolate. Add the egg white mixture to the chocolate mixture and fold gently. 3. Divide equally between the prepared tins and bake in the centre of the oven for 20 minutes, or until the top is firm to touch. Allow the cakes to cool in their tins. Sandwich the cakes together with the chocolate spread. To make it a showstopper, pipe on the spread for a beaded edge and smooth it over the middle. Melt the dark chocolate for the topping, then quickly beat in the cream using a whisk, until smooth and glossy. Spread over the cake. Melt the white chocolate in the same way, making sure it isn’t hotter than 30°C, then pipe a swirl of the melted white chocolate on top of the cake. Leave to set before serving.