Ingredients
• 300 g Cake
• 200 ml syrup
• 500 ml heavy cream
• 300 g Praline
• 10 g Powdered gelatin
• 3 tbsp cold water
• 125 ml water
• 225 g Sugar
• 30 g Cocoa
• 130 ml heavy cream
Chef’s Notes
For the syrup, boil 100 ml of water with 100 ml of sugar. Use any praline you have.
Instructions
- Place the cake in a round pan and brush it with the syrup.
- Place the heavy cream in a bowl and whisk with a hand mixer. Once it becomes fluffy, add the praline (hazelnut cream) and mix well.
- Spread the cream over the cake in the pan and refrigerate for 1 hour.
- In a small bowl, combine the gelatin with 3 tbsp of cold water and stir gently with a spoon.
- In a saucepan, combine the water and sugar and stir until it comes to a boil.
- Add the sifted cocoa, heavy cream, and gelatin, stirring continuously.
- Pour the glaze into a jug, blend it with an immersion blender, strain it into another jug, and let it cool.
- Pour the glaze over the cake, let it set, remove it from the pan, and serve.