Praline Flourless Cake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A rich and indulgent chocolate cake with a crunchy praline topping, perfect for special occasions.
Ella x
Ingredients
- 250ground almonds
- 150cocoa powder
- 200granulated sugar
- 4large eggs
- 120melted butter
- 100praline syrup
- 6sea salt
- 150dark chocolate chips
- 50water
- 100pecans
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20cm round cake pan and line the bottom with parchment paper.
Tip: Use a high-quality chocolate for the best flavor.
- 2
In a medium bowl, whisk together the ground almonds, cocoa powder, and sea salt.
- 3
In a large bowl, whisk together the granulated sugar, melted butter, eggs, and praline syrup.
Tip: Make sure to scrape down the sides of the bowl frequently.
- 4
Add the dry ingredients to the wet ingredients and whisk until well combined.
- 5
Melt the dark chocolate chips in a double boiler and let cool slightly.
Tip: Add the melted chocolate to the batter and fold until well combined.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Tap the pan gently to remove any air bubbles.
- 7
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 8
To make the praline topping, melt the pecans in a dry pan over medium heat, stirring frequently, until fragrant and lightly toasted.
Tip: Let the pecans cool completely before chopping into pieces.
- 9
Sprinkle the chopped pecans over the cooled cake and serve.
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