Chocolate praline fondant

Chocolate praline fondant

A fondant cake that combines chocolate and praline. Hmmm!
This cake is so delicious. Who could imagine that it gets ready in no time?

I had prepared a jar of almond praline. I had to find a recipe to use it. I absolutely did not want to spend time in the kitchen. I then came across a creation by chef Michalak. It’s a cake he sells in his shop. While digging around a bit, I also found a fondant recipe that seemedit is perfectly suited to this realization and which I slightly adapted to the ingredients I had. This fondant is gluten-free. And it is delicious. We could quite taste it like that. With homemade almond praline, we agree that it is even better.

Making your homemade praline is really very simple. The only essential thing is a food processor powerful enough to grind the almonds and caramel into a powder, then into a smooth mixture. If you have that, then you also have all the pralines you want.
You can find a hazelnut version here. But the principle is the same with pecans, peanuts or like here with almonds. Just, the latter are poorer in oil than hazelnuts. To obtain a paste, it may be necessary to add a small drizzle of neutral oil.
Once the praline has been made, preparing the cake will be so easy!

Chocolate praline fondant:

Almond praline:

200g almonds
150g sugar
1 pinch of fleur de sel
1 tsp neutral (or almond) oil

Preheat the oven to 160°C.

Roast the almonds for about 15 minutes. They should be golden.
(Save a few to put on the cake.)

Cover the bottom of a saucepan with about 1/3 of the sugar.

Allow to caramelize over fairly low heat. The sugar will gradually take on a golden color. Gradually add the remaining sugar to the melted spots. Above all, do not mix with a spoon. However, you can stir the pan.

When all the sugar has taken on a dark caramel color, add the almonds and mix lightly.

Pour everything onto a baking sheet and let cool.

Break the caramel into small pieces, and put them in a food processor with the fleur de sel.

Mix several times. Bring the dough evenly towards the blades. Add a little oil if necessary.
When the texture is very fluid, pour into a jar and keep cool. Use for all the preparations you want.


100 g of chocolate (Inaya 65%)
90g butter
2 eggs (100g)
45 g brown vergeoise
45g sugar
1/2 tsp cornstarch
20g ground almonds
1 pinch of fleur de sel

Preheat the oven to 170°C.

Melt the chocolate and butter in the microwave, in 30-second increments. Mix each time.
Let cool.

Whisk eggs and sugars.
Add the warm chocolate mixture and mix.

Mix the cornstarch and the almond powder then add to the dough as well as the salt. To mix together.

Pour this batter into a greased 18cm circle (or mould).
Cook for 15 minutes.

Leave to cool, then cover with a spoonful or two of praline. Decorate with roasted almonds and possibly a pinch of fleur de sel.

Reserve at room temperature.

Chocolate praline fondant

To finish: this cake is quite small, and Michalak recommends it for 4 people. With us, it was more like 6 portions. It is still rich and quite sweet.

I followed the chef’s advice and put almond powder on my circle. This is the white layer that we see around the edge of the cake. I don’t find it very pretty, so I won’t do it again.

The same cake is obviously made with hazelnut powder, hazelnut praline and roasted hazelnuts.

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