Praline Chocolate Paradise

Name: Praline Chocolate Paradise
Cuisine: Italian
Ingredients: 60 ml mandarin napoleon liqueur; 400 ml pouring (35%) cream; 500 g valrhona manjari chocolate, chopped; 1 cup Almond Praline (see Essentials); 4 Butterscotch Almond Clusters (see Essentials); 1 Chocolate Fudge Cake (see Essentials), cut into 1 cm thick slices

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This dessert is easy to assemble once you have the basic components prepared. It can also be made in one log in a rectangular cake tin if you prefer, in which case it simply needs to be turned out and cut into slices.

Ingredients

1 Chocolate Fudge Cake (see Essentials), cut into 1 cm thick slices
1 cup Almond Praline (see

Europe
Italy
Dessert
Cake
Vegetarian
Venice

Method

To make the ganache, heat the cream in a saucepan to simmering point and pour over the chopped chocolate and liqueur. Stir until combined and smooth, then allow to cool to room temperature.

Slice the cake into 5 mm thin sheets. Grease six 200 ml dariole moulds and line with baking paper. Start with a layer of cake, cut to the diameter dimensions of the moulds. Press onto the base to cov