Praline Chocolate Cake

Name: Praline Chocolate Cake
Cuisine: France
Ingredients: 4 ounces unsweetened chocolate; Confectioners’ sugar; 1 cup heavy cream; 3 tablespoons kirsch; 3 tablespoons water; ½ cup apricot jam; 5 large egg yolks; ¼ cup unsalted butter; ½ teaspoon salt; ⅔ cup plus 1 tablespoon granulated sugar; 7 large egg whites; 1 tablespoon pure vanilla extract; 1½ cups toasted slivered blanched almonds; 1 cup sifted cake flour

Preparation info

FFR—One 10 inch cake;
12 servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Do not freeze the filled and decorated cake.

Ingredients

4 ounces unsweetened chocolate
¼ cup unsalted butter
5 large

Europe
France
Cake
Vegetarian

Method

Preheat the oven to 350°F. Generously butter a 10-inch round cake pan.

Melt the chocolate and butter together in a double boiler over hot water; mix well, then let cool and keep ready to use. In a large bowl, ribbon together the yolks, ⅔ cup of the sugar, the salt, and vanilla.