Mini Hazelnut Praline Cakes

These mini desserts are full of flavour and texture, with its velvety buttercream and nutty hints, it’s the perfect bitesize offering.


Created by
  • Clare England - Chocolate Academy Chef

Mini Cakes

Ingredients Preparation
  • 600g
  • 200g

Soften the butter and mix it with the hazelnut praline.

  • 11piece(s)
  • 575g
    caster sugar

Whisk the eggs and sugar together until light and fluffy.

Whisk together the butter hazelnut mixture and egg sugar mixture.

  • 550g
    plain flour
  • 10g
    Baking powder
  • 150g
    ground hazelnuts

Gently fold through the flour, baking powder and ground, roasted hazelnuts.

Pour into 8cm cake silicone mats and bake for 20 minutes at 170°C.

Once cooked, allow to cool completely.

Chocolate Praline Buttercream

Ingredients Preparation
  • 4piece(s)
    egg whites
  • 200g
    caster sugar

Over a bain marie gently mix and warm the egg whites and sugar to 65°c to dissolve the sugars.

Place the egg whites and sugar into a machine bowl and whisk to a meringue.

  • 340g

Slowly add the softened butter piece by piece, whisking in between each addition.

  • 200g
  • 140g

Warm the chocolate and hazelnut praline and whisk into the mix.

To assemble the cakes, pipe bulbs of buttercream between each layer of cake (approx 40g per layer). Each cake will have three layers of cake.


Ingredients Preparation
  • 50g
  • 50g

Pipe a decorative bulb of buttercream on the very top layer (approx 10g per cake) and then sprinkle with dark chocolate blossoms and hazelnut bresilienne.

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