In chocolate heaven
There’s something here for every lover of the dark stuff – and if you can’t enjoy chocolate at Easter, when can you?
PRALINE LAYER CAKE
Rich, boozy, creamy, luxurious – this showstopper of a cake makes a great centrepiece for a special occasion. Hands-on time 50min. Cooking time about 30min. Serves 16
FOR THE SPONGE
◆ 300g (11oz) butter, softened, plus extra to grease
◆ 225g (8oz) 70% dark chocolate, chopped
◆ 150g (5oz) blanched hazelnuts, roasted
◆ 300g (11oz) caster sugar
◆ 7 medium eggs, beaten
◆ 150g (5oz) self-raising flour
◆ 1½tsp baking powder
◆ 2tbsp Frangelico or hazelnut liqueur, optional
FOR THE FILLING
◆ 150ml (5fl oz) double cream to decorate
◆ 300g (11oz) chocolate hazelnut spread
◆ 300ml (½ pint) double cream
◆ 25g (1oz) 70% dark chocolate
◆ 9 chocolate hazelnut truffles
1 Preheat oven to 180°C (160°C fan) mark 4. Grease 3 x 20.5cm (8in) cake tins and line the bases with baking parchment. Place 6tbsp water in a small pan and bring to the boil, then add the 225g (8oz) dark chocolate and leave until melted. Stir until smooth and set aside to cool.
2 Place roasted hazelnuts in a food processor and blend until finely ground. Don’t overmix or they may become oily.
3 Place butter and sugar in a large mixing bowl and beat until light and creamy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle.
4 Stir in the hazelnuts and melted chocolate, then fold in the flour and baking powder until mixed. Divide mixture among tins and bake for 30-35min until risen and firm to the touch. Allow to cool in the tins for 10min, then run a knife around the inside of the tins to release cakes and turn out on to a wire rack to cool completely. 5 Poke holes in cakes and brush over the alcohol, if using. 6 To make the filling, whisk the cream until thick, then use to sandwich the 3 cakes on top of each other, placing the top cake upside down to give a flat surface.
7 To decorate, whisk together chocolate spread and cream until thick. Chill for at least 15min to thicken slightly. Spread over top and sides of cake, then put in fridge to set.
8 Melt the chocolate in a bowl over gently simmering water. Drizzle over top of cake and top with truffles. The cake will keep, covered, in the fridge for up to 1 week.
PER SERVING 716cals, 8g protein, 52g fat (27g saturates), 50g carbs (43g total sugars), 2g fibre