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Chocolate, Pecan and Praline Cake

Chocolate, Pecan and Praline Cake

Photo: Natalie Levin

Chocolate, Pecan and Praline Cake 

24 cm round cake pan

Time: 2 hours
Difficulty: intermediate

For chocolate and pecan cake:
200 grams dark chocolate
150 grams butter
150 grams sugar
Pinch of salt
3 large eggs
75 grams all-purpose flour (or cornstarch for gluten-free version)
25 grams ground pecans
1 tsp. baking powder

Chocolate and praline truffles domes:
100 grams dark chocolate
75 ml. heavy cream
1 tbsp. praline paste
Pinch of salt

Praline Chantilly cream:
250 ml. heavy cream
1 tbsp. powdered sugar
2 tbsp. praline paste
1 tbsp. cream stabilizer of instant vanilla pudding mix

Toasted pecans
Bittersweet chocolate, chopped
A little gold dust


  1. Chocolate and pecan cake: preheat oven to 170c degrees and grease the pan.
  2. Chop the chocolate and put in a bowl. Add butter and melt together in the microwave or over double boiler until everything is melted and mixture is smooth.
  3. Add sugar and salt and beat until smooth.
  4. Add the eggs one at a time, while whisking between additions.
  5. Add flour, ground pecans and baking powder and mix just until incorporated.
  6. Pour the mixture into the pan, and smooth the top.
  7. Bake for about 20-25 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs and its central part is slightly soft.
  8. Cool completely before assembly and decoration. The cake does not rise a lot when baking and that’s fine.
  9. Chocolate and praline truffles domes: chop the chocolate and put in a bowl.
  10. Heat a small pot of cream, praline past and salt to a simmer.
  11. Pour the cream mixture over the chopped chocolate, wait a minute, and beat until you get a smooth ganache.
  12. Pour the ganache into a 3-4 cm silicon dome mold pan and flatten the top.
  13. Freeze the domes for 1-2 hours or until they are completely frozen.
  14. Praline cream: in a bowl of a mixer whip cream, powdered sugar, praline paste and cream stabilizer until cream is formed.
  15. Transfer the whipped cream into a pastry bag fitted with jagged 1-2 cm piping tip.
  16. Assemble and decorate the cake: extract the truffles domes from the pan and spread freely at the top of the cake.
  17. Pipe praline cream in between truffles domes.
  18. Garnish with pecans, chopped chocolate and a little gold dust.


  • Keep the cake in a closed container in the refrigerator for up to 4-5 days.
  • Praline paste can be obtained in baking specialty stores for products and materials.
  • Instead of pecans you can use any other type of nut you like.
  • If you want higher Cake, bake in a 20cm round pan.
Chocolate, Pecan and Praline Cake

Photo: Natalie Levin

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