Molten Chocolate Cake With Hazelnut Praline Crème

Name: Molten Chocolate Cake With Hazelnut Praline Crème
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Molten Chocolate Cakes; 10 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for buttering the ramekins; 1 1/2 cups granulated sugar (10 1/2 ounces), plus more for dusting the ramekins; 8 ounces bittersweet chocolate, finely chopped; 2 ounces unsweetened chocolate, finely chopped 2 tablespoons cornstarch; 3 large eggs, at room temperature 4 large egg yolks , at room temperature 1 tablespoon Cognac; Hazelnut Praline Creme; 1/2 cup sugar; 1 cup hazelnuts (about 4 1/4 ounces), toasted lightly and skinned; 1 cup heavy Cream; 1/2 cup Sour Cream; 2 tablespoons Frangelico

Servings: persons

Molten Chocolate Cakes
10 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for buttering the ramekins
1 1/2 cups granulated sugar (10 1/2 ounces), plus more for dusting the ramekins
8 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped 2 tablespoons cornstarch
3 large eggs, at room temperature 4 large egg yolks , at room temperature 1 tablespoon Cognac
Hazelnut Praline Creme
1/2 cup sugar
1 cup hazelnuts (about 4 1/4 ounces), toasted lightly and skinned
1 cup heavy Cream
1/2 cup Sour Cream
2 tablespoons Frangelico

1
FOR THE CREME
2
Lightly oil a baking sheet.
3
In heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted. Cook, without stirring, swirling pan, until a golden caramelcolored. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces. Place in the food processor and pulse a couple of times for a rough chop.
4
In a chilled mixing bowl with a free standing or hand held mixer whip cream until fairly stiff peaks form. Stir the sour cream, 1/2 of the chopped hazelnut praline and the Frangelico into the whipped cream, cover and chill at least 2 hours.
5
FOR THE CAKES: Lightly coat eight 4-ounce ramekins with butter. Dust with sugar, tapping out any excess, and set aside.
6
Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.)
7
Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts,about 18 minutes.
8
Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 4 individual plates.
9
Serve with a large dallop of the hazelnut praline creme and sprinkle cake and creme with the

1372

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Molten Chocolate Cakes, 10 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for buttering the ramekins, 1 1/2 cups granulated sugar (10 1/2 ounces), plus more for dusting the ramekins, 8 ounces bittersweet chocolate, finely chopped, and more.

Yes, Molten Chocolate Cake With Hazelnut Praline Crème falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!