Chocolate Praline Cake Draft

How I make it

Praline

1. Preheat the oven to 350°F (180°C).

2. Toast the almonds.

3. Put the sugar and water in a saucepan and stir until boiling. Keep cooking without stirring until it turns to caramel.

4. Remove from the heat, add the almonds and stir right away. Return to medium heat for 2 minutes, stirring.

5. Pour onto a greased surface and let cool. Once the caramel is cold, grind it to crumbs in a food processor.

Cake

1. Beat the eggs and sugar in a bowl until thick and fluffy.

2. Melt the chocolate and butter in the microwave and fold into the egg mixture.

3. Add the flour and 2 tablespoons of the praline.

4. Pour into a 10-inch (26 cm) round pan and bake for 40 minutes.

Mousse and assembly

1. Melt the butter and chocolate in the microwave. Add the yolks and stir.

2. Beat the egg whites with the sugar to an even foam and gently fold in the chocolate mixture.

3. Whip the cream and fold it in.

4. Set the cake on a serving plate. Spread half the mousse over it and sprinkle with half the praline, then repeat with the rest of the mousse and praline.