Chocolate and praline cake, heart of Nocciolata
Monsieur est parti en déplacement, qu’à cela ne tienne, je ne vais pas me laissé abatrre quand même ! Envie d’un craquage d’une gourmandise et de chocolat je me suis fais ce petit plaisir en solitaire !!! Et comme vous avez adoré, I am sure, le moelleux au chocolat au caramel beurre salé voici une autre gourmandise dans la série moelleux au chocolat avec un cœur de Nocciolata.
Pour celles et ceux que ne connaissent pas encore le Nocciolata, c’est une pâte à tartiner à la noisette et au chocolat ultra fondante . Je l’ai découverte un peu par hasard dans mon Monop’ et je dois dire que(For now) it is my favorite!
Come on, we crack ?!
Chocolate and praline cake, heart of Nocciolata
Ingredients (pour 4)
- 100 g good dark chocolate
- 100 g of butter
- 30 g icing sugar
- 50 g of flour
- 3 eggs
- 2 c. to s. of praline
- 4 c. at c. chocolate-hazelnut spread
Description
Preheat the oven to 200°.
Melt the butter and chocolate together in the microwave or in a bain-marie, mix well.
Pour them 3 eggs previously beaten with chocolate-butter mixture.
Add the icing sugar, the flour and the praline then mix without overworking the dough.
Pour the preparation into small buttered molds until half full then add a teaspoon of spread in the center. Then cover with dough to the top.
Bake 10 min.
Enjoy hot !
Emilie
ladymilonguera
5.7.12This fondant is a real killer !
Emilie
5.7.12Thank you so much ! It’s true, it was killer :)
Pauline
5.7.12How do I like this soft chocolate cake?…!!!
Emilie
5.7.12Thank you Pauline 🙂
Natalie
5.7.12Nooo, I said to myself “no danger of cracking the Nocciolata must definitely not be organic” ! Et patara, it’s very organic !!!!
I'm running tomorrow to the first local Monop bought this killer. Thank you for sharing ?!? Oui, oui, thank you for sharing this 😉
BiZ
Emilie
5.7.12It's terrible I know !! Me too, before Nocciolata, I didn't eat much spread and now it's in disarray. !!!
Thank you very much for your message which made me laugh :)
Kisses Natalie
night
5.7.12Gluttony incarnate !
Emilie
5.7.12Yes Yes Yes !!! Thanks Gabie ^_^
Leticia
5.7.12oh but what do I see ? A crazy desire for gluttony ? Well you're right because this softness is TERRIBLE !
Emilie
5.7.12Thank you very much for your compliments Leticia !
It’s true that gluttony cannot be controlled 😉
Let's cook in color
5.7.12Ooooooh!! this fluffy one looks terrible!
Emilie
5.7.12Merci *_*
Pauline
5.7.12My God… On n’a pas idée de mettre des photos aussi gourmandes pour commencer un article ! Je fais une fixette du coup^^
Je ne connaissais pas cette pâte à tartiner. Mais je te pose LA question à 10 000 calories : a-t-elle de l’huile de palme ou des matières grasses hydrogénées ?
In any case, même si la réponse à ces questions est « oui » j’ai quand même terriblement envie de plonger la cuillère la première dans ce coeur coulant ! 🙂
Emilie
5.7.12Pour répondre à ta question et pour valider le fait que tu puisse plonger la cuillère dedans il n’y a pas de graisses végétales hydrogénées n’y d’huile de palme, youppppiiiii !!!!
Tu peux y aller sans complexes (enfin si tu ne finis pas le pot) 😉
Thank you for your compliments miss !
Kisses
Lolotte
5.7.12OMG this looks like pure killing.
Emilie
5.7.12It was ! Thank you Lolotte 🙂
Amelie
5.7.12A soft treat like that would cheer anyone up ! It's really perfect !!! 🙂
Good evening, Kisses
Emilie
5.7.12Thank you Amelie !
I'm trying to get on your level 😉
XOXO
Sandrine
6.7.12You surprise me that it’s a killing ! Just by looking at the photos, I am in agony : I want some ! Even at 7 a.m., I want some !
Too yum ! 😀
Emilie
6.7.12Thank you very much for your compliments Sandrine 🙂
BoopCook
6.7.12wow how delicious she is ! ;P
Emilie
6.7.12Merci BoopCook 😉
Caro in the Kitchen
6.7.12Wow ! What a fondant ! I would like to put my spoon there myself !
Emilie
6.7.12Thank you very much Caro !
culinaireamoula
6.7.12Wow it’s terribly delicious!!!!
Emilie
6.7.12Merci 🙂
sneaky
7.7.12Oh God ! This cake is just to die for !!!!
Natalie
8.7.12Hello Emily,
This is what I did {and devoured} the excellent softness.
How successful your recipe seemed to me, I didn't hesitate to modify it. You can see the result in a post that I just posted on my blog… too bad the photo doesn't capture all the deliciousness of this cake. Yet I am certain that without eggs, and without butter, the result is just as delicious and irrrrrrrresistible.
http://lassiettevegetarienne.wordpress.com/2012/07/08/moelleux-au-chocolat-et-au-pralin-coeur-de-nocciolata/
If you want to intervene, do not hesitate ! It will be a pleasure for me !
Happy Sunday everyone 2
BiZ
Emilie
8.7.12Thank you very much for this comment and this honor that you give us on your blog!!
I also really like your new vision of Émilie’s recipe.
I will let her answer you more because after all, it's soft.
Thank you again and have a good Sunday.
Leah
Severine
8.4.13Bonjour,
I desperately looked for this spread in all the organic stores in Grenoble to test this recipe…In which monopoly did you find it, let me go there as quickly as possible!
Merci
Emilie
8.4.13You can find it at monop’, I think they all have it !
grapefruit
7.11.13A quick question before making these soft treats: they contain 30g of icing sugar while for the soft salted butter caramel it is indicated 80 g icing sugar. Is this a mistake or are these two different recipes? ?
Merci !
Emilie
7.11.13These are two different recipes. ! There is less sugar because the nocciolata and the praline will provide the extra sugar 😉