Chocolate Praline Pyramid Cake
Lindt LINDOR Assorted Truffles 600g
- For the sponge cake:
- 200 g plain flour
- 30 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 medium eggs
- 200 g golden caster sugar
- 150 g butter, at room temperature
- 200 ml warm water
- For the chocolate buttercream:
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 200 g butter, at room temperature
- 400 g icing sugar
- 1 tsp vanilla extract
- A splash of milk
- To decorate:
- 445 g Swiss Luxury Selection Chocolate Pralines
- 250 g Assorted LINDT LINDOR Truffles
Preheat the oven to 180C/160 Fan. Grease and line a 30x40 cm deep baking tin with greaseproof paper.
Mix the flour, cocoa powder, baking powder, ground almonds and bicarbonate of soda in a mixing bowl and set aside.
Using a hand mixer, whisk the eggs with the golden caster sugar, for 8 minutes. Mix in the butter. Add the dry ingredients in batches, alternating with the water. Mix until you have a smooth batter.
Pour onto the prepared baking sheet and spread evenly to ensure it is about 1 cm thick. Bake for 15 to 20 minutes or until a skewer comes out clean. Leave to cool completely.
Meanwhile, make the buttercream: put the chopped chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Leave to cool for 15 minutes.
Using an electric mixer, beat the butter, icing sugar and vanilla extract until smooth and combined - start on the lowest speed, working up to medium.
Fold in the melted chocolate using a spatula, adding a little milk if it is too stiff. Spoon into a bowl and keep at room temperature.
Turn out the cooled sponge onto a chopping board. Cut out 6–8 circles, gradually decreasing in size (the largest about 15 cm in diameter, the smallest about 3 cm).
Set the largest onto a flat plate. Spread the chocolate buttercream evenly about 1 cm thick on all circles and stack them on top of each other to form a tapering pyramid.
Use a palette knife to cover the outside of the pyramid with the remaining buttercream. Decorate with the Swiss Luxury Selection pralines and LINDT LINDOR Truffles, pressing firmly to secure in the buttercream. Chill in the fridge for 30 minutes.
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