This Easy No-Bake Chocolate Hazelnut Praline Cake is a fun, easy-to-make dessert that’s sure to please both chocolate and hazelnut lovers. This pie has a crust made from crushed Oreo cookies mixed with finely toasted hazelnuts. The filling of this cake is a layer of silky smooth chocolate ganache mixed with a generous amount of praline hazelnuts which add a delightful flavor.
Ingredient
Makes 12 servings
Oreo hazelnut shells
Oreo Cookies 7 oz (200g)
1/4 cup (60g) butter, melted
1/4 cup (40g) toasted hazelnuts
1/4 teaspoon (1g) salt
For Hazelnut Praline – make 2/3 cup (160g) of paste
3.5 oz (100g) toasted hazelnuts
1/3 cup (70g) sugar
1 tablespoon (15ml) water
Chocolate Hazelnut Filling
7 oz (200g) semi-sweet chocolate
7 oz (200g) fresh cream
1 teaspoon (5g) vanilla extract
2/3 cup (160g) hazelnuts
1/4 teaspoon (1g) salt
To decorate
Toasted hazelnuts
Sea salt is fragile
Instruct
Prepare the crust.
Grease an 8-inch (20cm) cake or tart pan with butter.
If your hazelnuts are raw, toast them in the oven or stovetop before continuing with the recipe. To do this, preheat the oven to 300F (150C). Place the nuts on a baking tray and let them roast for 15 minutes. You can also roast them in a pan, over medium heat and keep stirring until fragrant.
Place the hazelnuts for the crust in the bowl of a food processor. Process until crushed.
Add Oreo cookies and continue processing until crumbs form. Add melted butter and salt and process until evenly moistened.
Press the mixture with the back of a spoon and your fingers as necessary, into the bottom and sides of the pan. Refrigerate until you are ready to fill.
Prepare hazelnut praline.
Place toasted hazelnuts on a baking tray lined with parchment paper.
In a small saucepan heat sugar and water over medium-high heat until sugar turns golden brown. Pour the caramel over the toasted hazelnuts and let cool completely. Divide the praline into smaller pieces.
Puree in a food processor until it becomes a paste, about 10 minutes. You will receive ⅔ cup (160g) of hazelnut praline. Set aside.
Prepare the praline chocolate hazelnut filling.
Place chocolate and cream in a heatproof bowl and place over a pan of boiling water. Melts at low temperature.
Remove from heat and add vanilla extract and salt. Mix to combine.
Add chestnut praline and mix to combine.
Pour the chocolate hazelnut filling over the crust.
Refrigerate for about 4-6 hours before use.
Garnish with toasted hazelnuts and flaky sea salt before serving. Enjoy!
