Praline Bar Recipe

Prepare the Flourless Chocolate Cake

Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line with parchment paper.

Melt Chocolate and Butter

In a heatproof bowl, melt the dark chocolate and unsalted butter over a double boiler until smooth. Remove from heat and let cool slightly.

Mix Wet Ingredients

In another bowl, whisk the eggs and coconut sugar until thick and pale. Add the melted chocolate mixture and vanilla extract, and mix until combined.

Add Dry Ingredients

Sift in the cocoa powder and fold until just incorporated.

Bake the Cake

Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool in the pan.

Prepare the Praline Bavarian

Soak gelatin sheets in cold water for 5 minutes. Heat half of the heavy cream until warm, and stir in the soaked gelatin until dissolved. Mix in praline paste and let cool slightly.

Whip Remaining Cream

Whip the remaining heavy cream to soft peaks and fold into the praline mixture gently.

Assemble the Praline Bar

Once the cake has cooled, pour the praline Bavarian over the cake and refrigerate for at least 4 hours or until set.

Prepare Apple Caramel Sauce

Peel and core the apples, then chop into small pieces. In a saucepan, melt butter, add apples and brown sugar, and cook until apples are soft and caramelized.

Serve the Praline Bar

Cut the praline bar into slices, serve with chocolate feuilletine and drizzle with apple caramel sauce on the side.