The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can’t get hold of medium eggs I suggest you weigh the amount.
How to serve this cake
This cake is delicious on its own. However, if you want to serve it as a dessert then if you take a slice, warm it up for a few seconds in the microwave and drizzle some single cream over the top then it’s incredible.
How to store
This cake stores well at room temperature in an airtight container for up to 3 days.
How to freeze
This cake freezes best before the chocolate glaze and hazelnut praline have been added. Allow to cool completely then wrap well in plastic wrap and aluminium foil. Freeze for up to 2 months. Thaw at room temperature overnight. Add the chocolate glaze and hazelnut praline and serve.
US customary measurements
These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.