Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
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.
10
0 0 0 0
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

Rate this recipe
0 Vote
10
servings
0:30
Preparation
0:18
COOKING
0:48
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES WALNUT HALVES & PIECES

    IRRESISTIBLES WALNUT HALVES & PIECES

    $9.99 ea.

    750 g


  • 2 cups
    (500 mL)
    real semi-sweet chocolate chips
    You might like:

    Flyer Deals  (2)
    NUSCOBIO SPREAD

    NUSCOBIO SPREAD

    $6.49 ea.

    400 g SELECTED VARIETIES


    NUTELLA HAZELNUT SPREAD

    NUTELLA HAZELNUT SPREAD

    $6.99 ea.

    725 g


  • 1 cup
    (250 mL)
    35% whipping cream
  • 1/4 cup
    (60 mL)
    butter
  • 3 Tbsp.
    (45 mL)
    cointreau liqueur

  • lemon zest
    You might like:

    Flyer Deals  (2)
    LEMONS OR BLUEBERRIES

    LEMONS OR BLUEBERRIES

    $4.99 ea.

    2 lb, PRODUCT OF ARGENTINA OR SOUTH AFRICA or PINT, PRODUCT OF PERU No. 1 GRADE


    LEMONS OR BLUEBERRIES

    LEMONS OR BLUEBERRIES

    $4.99 ea.

    2 lb, PRODUCT OF ARGENTINA OR SOUTH AFRICA or PINT, PRODUCT OF PERU No. 1 GRADE


Imprimer ma sélection

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.