Praline Chocolate Cake

This praline chocolate cake with hazelnut and ricotta cheese is so rich, moist and yummy! Magnifique! If you want to eat dessert like in a French restaurant or patisserie, then you must try this amazing chocolate cake! Praline is the ultimate chocolate experience when it comes to chocolate, it provides a smooth, luxuries taste to all the chocolate desserts, which makes this cake a perfect dessert choice for any celebration: birthday, anniversary… you name it! Here is the recipe:


For an 8 x 8 x 2-inch (20 x 20 x 5 cm) baking pan:

  • 250 grams ricotta
  • 3 eggs
  • 60 grams sugar
  • 130 grams hazelnut powder
  • 120 grams chocolate praline
  • 70 grams of dark chocolate with 70% cocoa
  • Chocolate frosting / powdered sugar (optional)
  • Fruit, to garnish (optional)



  • Preheat the oven at 160°C/325°F/Gas Mark 3. When the oven is ready, roast the hazelnut powder for about 8-9 minutes in the oven. Let cool.
  • Then, preheat the oven to 180°C/350°F/Gas Mark 4.
  • In the meantime, separate the whites from the egg yolks.
  • Melt the praline and dark chocolate in a bain-marie.
  • In a bowl, whisk the ricotta with the sugar and add the hazelnut powder. Pour the melted chocolate and the egg yolks. Mix well in order to get a homogeneous mixture. Set aside.
  • Next, beat the egg whites. Pour about ¼ of the whisked egg whites to the chocolate hazelnut mixture, whisk shortly just to incorporate and allow to rest for 2 minutes, then gently apply and incorporate the rest of the egg whites mixture.
  • Spread the dough in a mold lined with parchment paper.
  • Bake in the preheated oven for 35 minutes. Remove and allow to chill at room temperature for 20 minutes. Use chocolate frosting to frost the cake or simply sprinkle some powdered sugar over it (optional).
  • Then, refrigerate for 4-5 hours to set entirely. Before serving, garnish with fruit of your choice (if desired), slice and serve.
  • Note: If you taste this cake at room temperature – its texture will be light, a little frothy. However, after a night in the refrigerator, its texture becomes more melting.
  • Slice and serve.
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Bon Appétit!


  1. Susan Weymouth
    • GordonRamsayClub

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