Carnessa's Chocolate Praline Torte

Indulge in the decadent elegance of Carnessa’s Chocolate Praline Torte, a show-stopping dessert perfect for special occasions or when you’re craving a rich and luxurious treat. This layered masterpiece combines moist, chocolate-infused cake with an irresistible praline filling made from toasted pecans and velvety caramel. Topped with a silky dark chocolate ganache, each slice offers a harmonious blend of textures and flavors—nutty crunch, deep cocoa richness, and smooth, indulgent sweetness. With step-by-step instructions and a make-ahead option to suit any schedule, this 10-serving torte is a dessert that dazzles in both taste and presentation. Whether for a celebration or an intimate gathering, this praline chocolate torte is guaranteed to impress.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 10

Ingredients

• 180 grams All-purpose flour
• 50 grams Unsweetened cocoa powder
• 1.5 teaspoons Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 200 grams Granulated sugar
• 100 grams Brown sugar
• 2 large Eggs
• 250 ml Whole milk
• 120 ml Vegetable oil
• 2 teaspoons Vanilla extract
• 200 ml Boiling water
• 150 grams Pecan halves
• 75 grams Unsalted butter
• 100 grams Light brown sugar
• 200 ml Heavy cream
• 250 grams Dark chocolate, chopped
• 1 tablespoon Corn syrup

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease two 9-inch (23 cm) round cake pans. Line the bottoms with parchment paper for easier removal.

Step 2

In a large mixing bowl, sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3

In another bowl, whisk together granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until well combined.

Step 4

Gradually add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix.

Step 5

Stir in the boiling water to thin out the batter. The mixture will be runny—this is normal.

Step 6

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Allow the cakes to cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

Step 8

To make the praline filling, toast the pecan halves in a dry skillet over medium heat for 5 minutes, or until fragrant. Chop coarsely and set aside.

Step 9

In a saucepan over medium heat, melt the butter and whisk in the light brown sugar until dissolved. Stir in 100 ml of heavy cream and simmer for 3 minutes until thickened.

Step 10

Remove the saucepan from heat and stir in the toasted chopped pecans. Let the mixture cool until spreadable.

Step 11

To make the ganache, heat the remaining 100 ml of heavy cream and corn syrup in a small saucepan until just simmering, then pour it over the chopped dark chocolate in a heatproof bowl.

Step 12

Let sit for 2 minutes, then stir until smooth and glossy. Allow it to cool slightly to thicken.

Step 13

To assemble the torte, place one cake layer on a serving plate and spread the praline filling evenly over the top. Place the second cake layer on top.

Step 14

Pour the chocolate ganache over the assembled torte, using a spatula to spread it evenly and let it drip down the sides.

Step 15

Let the torte set for 1-2 hours at room temperature or refrigerate for a firmer texture before slicing and serving.

Nutrition Facts

Serving size	(2019.7g)

Amount per serving	% Daily Value*
Calories	7204.9

Total Fat 449.0g	0%
Saturated Fat 161.9g	0%
Polyunsaturated Fat 68.4g
Cholesterol 769.0mg	0%
Sodium 3558.2mg	0%
Total Carbohydrate 772.3g	0%
Dietary Fiber 54.7g	0%
Total Sugars 493.4g
Protein 76.1g	0%

Vitamin D 195.4IU	0%
Calcium 868.8mg	0%
Iron 52.5mg	0%
Potassium 3781.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 4.1%

Carbs: 41.6%