Praline Cake.

DI Chiara Maci | 29 Apr 2019


This is the name that Bianca and I gave to this delicacy.

I used the leftovers of Easter eggs both as dark chocolate and as milk chocolate in order to consume them 🙂

You have to make it, it’s too good.

Ah, for the first time I made the ganache with cooking cream, not fresh one. Have you ever tried it?



90g of flour 00

2 tablespoons of bitter cocoa

100g of dark chocolate of Easter eggs

50g of butter

150g of sugar

3 eggs

2 teaspoons of baking powder

For the ganache:

200g of cooking cream

200g of milk chocolate of Easter eggs

40g of butter



– Preheat oven at 170c.

– Melt the butter and the dark chocolate in a bain-marie.

– Beat the whole eggs at room temperature with the sugar. You will have to get a very frothy compound.

– Add the melted chocolate. Sift the flour and the two teaspoons of baking powder and add them while stirring.

– Grease and flour a 26/28cm mold with the raised base (of those with that sort of step between the edge and the center).

– Bake for 25 minutes, do the toothpick test and take it out of the oven.

– Let the cake cool down and in the meantime dedicate yourself to the ganache.

– Boil the cream with the butter.

– Chop the milk chocolate of the Easter eggs and add it out of heat. Mix and stir until everything has melted and you get a cream.

– Pour it on the base of the cake and let it thicken in the fridge for about two hours. It will get compact and creamy.

– Cover with the hazelnuts, chopped coarsely with a knife.

Photo By Chiara Maci
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