Paul Hollywood is going to be so proud of us. We all get to be Star Baker with this chocolate praline roulade. "You are Star Baker! And YOU are Star Baker! And YOU are Star Baker!" (Please say that in Oprah-esque fashion.)
Let me tell you a little (a lot) about this cake. The cake itself is a flourless chocolate cake made airy and light from whipped eggs. The center is a vanilla cream cheese topped studded with bits of pecan praline. The entire cake is enrobed in the richest chocolate ganache ever and is adorned with piped chocolate decorations.
*this recipe is sponsored by Imperial Sugar
To answer your second question: YES. It is time-consuming, BUT you make this cake ahead of time…it gets better as it sits. When you eat it, you'll have forgotten all of the time and dirty dishes that went into making it. Promise.
You'll start by making the pecan praline. It's simple enough…just toasted pecans, water, sugar, and corn syrup. Pour it onto a cookie sheet and let it cool.
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