For the hazelnut praline, line a baking tray with non-stick baking paper. Melt the caster sugar in a small frying pan until it turns golden-brown or reaches 300C/572F on a sugar thermometer.

Continue to whisk on high speed until mixture is fluffy, firm, and cooled to room temperature; gradually beat in the butter and then the praline paste. When the cakes are cold, trim the tops with ...

Using a good quality cocoa powder will also ensure you achieve ... 150g caster sugar 300ml double cream ½ 220g jar hazelnut praline caramel (or caramel sauce of choice) Method Line two 20cm ...

Scoop the praline over the cake, after it has baked for the half an hour. Spread it out and place the cake back into the oven for a further ten minutes, or until a skewer comes out clean.