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Chocolate Walnut Praline Cake https://www.metro.ca/userfiles/image/recipes/gateau-praline-noix-chocolat-6808.jpg PT30M PT18M PT48M
Bake cake in a 9 x 13-inch (3 L) baking pan according to package instructions.Grease a rimmed baking sheet and set aside.In saucepan bring water and sugar to boil over medium heat. Cook, without stirring, brushing down sides of pan with a brush dipped in warm water to prevent crystallization. Cook about 18 minutes, until dark amber. Remove from heat immediately and stir in cream and walnuts. Spread onto prepared sheet and cool completely. Break into pieces and pulse in food processor until coarsely ground.In microwavable bowl, combine chocolate chips, cream and butter. Heat on high for 2 minutes, stirring twice, until melted and smooth.Slice cake in half lengthwise and then slice each half to make 4 layers that measure4.5 x 12-inches (11 x 30 cm).Brush 1 tbsp (15 mL) of Cointreau on the bottom layer of cake. Spread 1/4 cup (50 mL) of chocolate ganache and sprinkle with 1/3 cup (75 mL) praline. Repeat twice; top with last layer of cake. Cover cake with remaining ganache and cover sides with praline. Refrigerate for 1 hour and up to one day before serving.
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1 pkg (315 g) two-layer chocolate fudge cake mix praline: 1 cup (250 mL) water 2 cups (500 mL) granulated sugar 2 Tbsp. (30 mL) 35% whipping cream 3 cups (750 mL) california walnuts, coarsely chopped 2 cups (500 mL) real semi-sweet chocolate chips 1 cup (250 mL) 35% whipping cream 1/4 cup (60 mL) butter 3 Tbsp. (45 mL) cointreau liqueur lemon zest
Chocolate Walnut Praline Cake

Chocolate Walnut Praline Cake

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10
servings
0:30
Preparation
0:18
COOKING
0:48
TOTAL TIME

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Ingredients

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  • 1 pkg
    (315 g)
    two-layer chocolate fudge cake mix
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  • praline:
  • 1 cup
    (250 mL)
    water
  • 2 cups
    (500 mL)
    granulated sugar
  • 2 Tbsp.
    (30 mL)
    35% whipping cream
  • 3 cups
    (750 mL)
    california walnuts, coarsely chopped
  • 2 cups
    (500 mL)
    real semi-sweet chocolate chips
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  • 1 cup
    (250 mL)
    35% whipping cream
  • 1/4 cup
    (60 mL)
    butter
  • 3 Tbsp.
    (45 mL)
    cointreau liqueur

  • lemon zest
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Preparation

Bake cake in a 9 x 13-inch (3 L) baking pan according to package instructions.

Grease a rimmed baking sheet and set aside.

In saucepan bring water and sugar to boil over medium heat. Cook, without stirring, brushing down sides of pan with a brush dipped in warm water to prevent crystallization. Cook about 18 minutes, until dark amber. Remove from heat immediately and stir in cream and walnuts. Spread onto prepared sheet and cool completely. Break into pieces and pulse in food processor until coarsely ground.

In microwavable bowl, combine chocolate chips, cream and butter. Heat on high for 2 minutes, stirring twice, until melted and smooth.

Slice cake in half lengthwise and then slice each half to make 4 layers that measure

4.5 x 12-inches (11 x 30 cm).

Brush 1 tbsp (15 mL) of Cointreau on the bottom layer of cake. Spread 1/4 cup (50 mL) of chocolate ganache and sprinkle with 1/3 cup (75 mL) praline. Repeat twice; top with last layer of cake. Cover cake with remaining ganache and cover sides with praline. Refrigerate for 1 hour and up to one day before serving.

Source : California Walnuts

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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