Chocolate praline truffle cake

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Makes about 8-10 slices

For the praline

100g hazelnuts
80g caster sugar

For the truffle

Step 1
a 20cm x 10cm loaf tin lined with greaseproof paper or clingfilm, and a baking sheet, lightly oiled.

Step 2
To make the praline, put the shelled nuts in a shallow pan and toast over a moderate heat until they are fragrant and a deep, golden brown.

Step 3
(If your hazelnuts still have their brown skins on, rub the nuts vigorously in a tea towel until the skins flake off, then toast the nuts once more).

Step 4
Put the sugar in a small, heavy-based saucepan (it will burn in a thin one), place over a low to moderate heat and allow the sugar to melt and slowly turn toffee coloured.

Step 5
Stir in the toasted nuts, leaving them to cook in the caramel for 1 minute.

Step 6
Lightly oil a baking tray.

Step 7
Tip the praline mixture on to the tray and leave to cool.

Step 8
Should any of the caramel have stuck stubbornly to the pan it can be removed with a little boiling water.

Step 9
To make the truffle mixture, snap the chocolate into pieces and melt in a small bowl resting on top of a pan of simmering water.

Step 10
Stir just once or twice, no more.

Step 11
The base of the bowl should not touch the water.

Step 12
As soon as the chocolate has melted, switch off the heat.

Step 13
Gently stir in 2 tablespoons of hot water and leave be.

Step 14
Scrape the praline off the tray, put into a plastic bag and bash with a rolling pin.

Step 15
It should be the size of coarse gravel rather than fine grit.

Step 16
Whip the cream till it will stand in soft folds rather than stiff peaks.

Step 17
Beat the butter with a wooden spoon till soft and light then stir into the melted chocolate until the butter is melted.

Step 18
Fold in the cream and crushed praline.

Step 19
Now is the time to add the cognac, rum or Frangelico.

Step 20
Spoon the mixture into the lined tin and smooth flat.

Step 21
Leave overnight in the fridge to set.

Step 22
When the cake has set, slide a warm knife down the sides of the tin and unmould on to a serving dish.

Step 23
Serve in thin slices with fresh raspberries.