Chocolate mini cakes with hazelnut praline centres

Published on 14 March 2019

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For these wonderful warm cakes, I first made praline paste by blending brittle; see Almond and Hazelnut Praline Paste on the blog. Bought hazelnut spread is an alternative, but praline's caramel flavour is wonderful. Make the praline the day before; the original says it keeps in the fridge for 2 months.

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Ingredients

INGREDIENTS FOR 8 CAKES

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Method

Introductory photographs from the original

0 steps completed out of 13

1.Step 1 of 13
I roughly chop chocolate and melt with butter in a bowl in the microwave or a bain-marie.
2.Step 2 of 13
I add a pinch of salt.
3.Step 3 of 13
I mix in sugar.
4.Step 4 of 13
I break eggs into another bowl.
5.Step 5 of 13
I beat lightly.
6.Step 6 of 13
I slowly stir eggs into chocolate.
7.Step 7 of 13
I add sifted flour.
8.Step 8 of 13
The mixture is smooth.
9.Step 9 of 13
I divide half between 8 ovenproof cases.
10.Step 10 of 13
I put a teaspoon of praline, about 20 g, in each centre.
11.Step 11 of 13
I cover with remaining batter. Alternatively, fill moulds and pipe praline deep inside, weighing each on scales to add 20 g.
12.Step 12 of 13
I chop hazelnuts and scatter over the surface.
13.Step 13 of 13
I bake at 180°C for 18/20 minutes. Prepare ahead and freeze; thaw in the fridge a couple of hours before baking at the last minute. From La Cucina Italiana magazine: an impressive dessert with a delicious, soft, fragrant centre you will want again.

Original source: https://incucinaconlilly.com/2019/03/14/tortini-al-cioccolato-con-cuore-di-praline-alla-nocciola/

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