Cakes and Pastries Recipes - Praline Log with Hazelnut Whipped Cream and Chocolate Sauce Recipe

Ingredients

Serves 6-8:

• 4 egg whites

• 3 1/6 oz sugar

• 5 egg yolks

• 1 3/4 oz (50 g) sugared almonds

• 1 1/2 oz flour

• 15 g butter

• 2 tablespoons confectioners' sugar

Hazelnut whipped cream:

• 1/3 lb (150 g) hazelnuts

• 1 1/4 cups cream

• 2 1/2 tbsp confectioners' sugar

Chocolate sauce:

• 1/2 cup crème fraiche

• 3/4 oz (20 g) sugar

• 4 1/3 oz dark chocolate

• 1 1/2 oz butter

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Method:

1. Preheat the oven to 390°F/200°C.

2. Whisk the whites with 1 1/2 oz (40 g) of sugar. Set aside. In a food processor, mix the yolks with the remaining sugar and the sugared almonds. Fold gently into the beaten egg whites and slowly mix in the flour.

3. Pour the sponge cake batter onto a baking sheet covered with lightly greased baking paper and spread to an even 1/2 inch (1 cm) thick layer. Bake for 10 min.

4. Take the sponge cake out of the oven and set aside on a cooling rack.

5. Prepare the hazelnut whipped cream (refer recipe).

6. Spread an even layer of hazelnut whipped cream on the sponge cake. Roll it up and wrap it in a dish towel. Chill for 45 min.

7. When the sponge cake has set, cut off the ends at a, angle. Dust the log with confectioners' sugar.

8. Prepare the chocolate sauce: bring the cream, mixed with the sugar, to a boil. Crush the chocolate finely in a bowl. Pour on the boiling mixture. Stir well, adding the butter, cut into pieces. Drizzle the sauce over the log artistically.