John Myers
Ingredients for 1 servings:
- 250 g margarine or butter
- 150 g sugar
- 300 g wheat flour
- 4 m.-sized eggs
- 2 tbsp milk
- 100 g hazelnuts, ground
- 1 packet of vanilla sugar
- 1 pinch of salt
- 4 tsp, leveled baking powder
- 2 tbsp jam, variety of your choice
- 200 g chocolate, white
- 200 g milk chocolate
- 200 g dark chocolate
- 1 packet of powdered sugar
- 1 pack of sugar pearls, for decoration
- 1 lemon juice
- some cinnamon
Instructions
Working time approx. 2 hours; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours
for about 110 beautiful chocolates to give as gifts or to eat yourself
For the cake: Beat margarine or butter in a mixing bowl with a mixer (with a whisk) until smooth. Gradually add sugar, vanilla sugar, and salt, stirring until the mixture forms a thick batter. Beat in each egg for about 1/2 minute on high speed. Mix the flour with the hazelnuts and baking powder and alternately with the milk, stirring briefly on medium speed. Spread the batter in the pan and smooth it out. Place the pan on the oven rack (lower third) and bake for about 60 minutes. After 15 minutes of baking, cut a 1 cm deep cut lengthwise down the center of the cake with a sharp knife. Prepare the chocolates: Let the cake cool and crumble it in a bowl. Add 1 teaspoon of jam and mix until it forms a slushy consistency, allowing you to form small half-spheres. Heat the chocolate individually (not all at once), then dip each chocolate in the chocolate. If you place the praline on a fork and pour the chocolate over it with a teaspoon, it will spread evenly on all sides, ensuring a perfect finish. Then place the praline on baking paper and let it cool. Of course, you can alternate the different chocolates to add variety to the pralines. Then, mix 100g of icing sugar with a dash of lemon juice into a paste and drizzle it over the pralines to give them a fresh kick (100g of icing sugar and a dash of cinnamon will give the pralines a Christmassy flair).
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