Praline Chocolate Cake Recipe

Name: Praline Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups milk; 2 1/2 cups white sugar; 1 1/2 cups unsalted butter; 1/2 pound unsweetened chocolate; 4 eggs; 2 1/3 cups cake flour; 2 teaspoons baking powder; 1/2 cup toasted almonds, finely chopped; 1/2 cup chopped toasted pecans; 1/4 cup confectioners' sugar; 1/2 cup toasted pecans

Servings: persons

2 cups milk
2 1/2 cups white sugar
1 1/2 cups unsalted butter
1/2 pound unsweetened chocolate
4 eggs
2 1/3 cups cake flour
2 teaspoons baking powder
1/2 cup toasted almonds, finely chopped
1/2 cup chopped toasted pecans
1/4 cup confectioners' sugar
1/2 cup toasted pecans

1
Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan.
2
Separate the egg yolks from the whites and keep the egg whites cold.
3
Combine milk, 1 1/2 cups of the sugar, 1 cup of the butter and all of the chocolate and bring to a boil in the top half of a double boiler over medium heat. Let cool slightly and stir in the egg yolks, flour, and baking powder. Beat for about 2 minutes with an electric mixer on medium speed.
4
In a glass or metal bowl beat the egg whites until stiff. Gently fold the beaten egg whites into the chocolate mixture. Pour batter into a greased 10 inch tube pan.
5
Bake for 50 minutes at 325 degrees F (165 degrees C). Let cake cool in pan for 15 minutes then turn out on to a wire rack to finish cooling.
6
To Make Frosting: Melt 1 cup sugar in a heavy pan. Once melted and slightly amber colored add the finely chopped nuts. Pour into a buttered flat sheet pan to cool. Once cool and set crush to a powder using a food processor.
7
Cream 1/2 cup of the butter until light and fluffy, gradually mix in the nut powder and the confectioners' sugar beating until smooth and creamy. Spread frosting over top of cake and garnish with whole pecan halves.

2219

kcal

Calories

129

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 cups milk, 2 1/2 cups white sugar, 1 1/2 cups unsalted butter, 1/2 pound unsweetened chocolate, and more.

Yes, Praline Chocolate Cake 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.

Praline Chocolate Cake

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