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Chocolate Layer Cake with Praline Feuilletine
An ultra‑moist chocolate layer cake, filled with chocolate ganache and a crunchy praline feuilletine. Ideal for birthdays or special occasions, it consists of four 15 cm discs, brushed with a light syrup and decorated with crushed hazelnuts.
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Critical Success Points
- • Whip the egg whites
- • Fold the whites into the batter
- • Bake the layers
- • Assemble the cake
Safety Warnings
- • Handle the hot oven (180°C).
- • Be careful when whisking the whites: avoid splattering raw egg.
- • The soaking syrup is very hot; let it cool slightly before use.
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