one sixty-five - Chocolate Hazelnut Praline Cake with Passionfruit Sorbet

by Ai Qi on 13th Dec, 2012

Posted by
Ai Qi
dessert praline cake sorbet passion fruit one sixty-five hazelnut chocolate

This was the dessert we served at one sixty-five's soft opening. To end off the heavy meal, we thought something relatively lighter was needed, to cleanse the palate a little. So we decided to serve a generally popular chocolate cake, with sour passionfruit sorbet. The chocolate cake (which in this case is the Devil's Food Cake) and hazelnut praline were featured in Old Garlic previously. The chocolate glaze for the cake is a recipe by Anna Olson.

Chocolate Hazelnut Praline

chocolate , whipping cream , hazelnut , sugar , light corn syrup , water (refer to earlier post for hazelnut praline proportion)
whipping cream
['whipping cream']
light corn syrup
['light corn syrup']
water (refer to earlier post for hazelnut praline proportion)
Chop the chocolate and place in a heat resistant bowl. Heat equal amount of whipping cream until it just boils. Pour the heated cream into the bowl of chocolate and let stand for 1 minute. Whisk the chocolate and cream mixture until smooth. Let cool.

In the meantime, prepare the hazelnut praline. Lightly coat a baking sheet with cooking oil. Heat the sugar, corn syrup, water and a pinch of salt in a small saucepan over medium-high heat, stirring constantly until sugar dissolves. Continue to cook, without stirring, until deep amber. Remove from heat. Stir in nuts and spread evenly on the baking sheet. Let cool completely on sheet on a wire rack.

Ground the praline using the food processor. Add just sufficient chocolate cream mixture to bring the praline together.

Chocolate Glaze

  • 1/2 cup water
  • 1 cup sugar
  • 1/2 cup whipping cream
  • 1/2 cup Dutch process cocoa powder, sifted
  • 6 sheets of gelatin leaf
1/2 cup water
1 cup sugar
1/2 cup whipping cream
['whipping cream']
1/2 cup Dutch process cocoa powder, sifted
['dutch process cocoa powder']
6 sheets of gelatin leaf

Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in 1/4 cup of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.

Passionfruit Sorbet

passionfruit , lime , sugar , water
Obtain the juice of passionfruit by scraping the flesh through the sieve. Heat the water and melt equal amount of sugar to form a simple syrup. Add the simple syrup and lime juice to the passionfruit juice to taste. Completely chill the mixture. Pour the chilled mixture into an ice cream maker. Churn the sorbet. Freeze.

Chocolate Hazelnut Praline Cake with Passionfruit Sorbet

Devil's Food Cake , hazelnut praline , chocolate glaze , passionfruit sorbet , hazelnut
Devil's Food Cake
["devil's food cake"]
hazelnut praline
['hazelnut praline']
chocolate glaze
['chocolate glaze']
passionfruit sorbet
['passionfruit sorbet']
Assemble by first cutting the cake into two slices. Spread the hazelnut praline on the first layer of cake and stack the second layer on top. Cut the cake into smaller pieces, based on your desired size. Pour the chocolate glaze over each piece of cake. Add a hazelnut as garnish. Refrigerate.

Serve the cake with a scoop of passionfruit sorbet.
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