Dessert: Chocolate Hazelnut Cake with Praline Chocolate Crunch

Recipe by Elizabeth Falkner It's best to make and assemble this stunning layer cake at least one day in advance to let the chocolate, nut, and brandy flavors meld.

This recipe includes fertility superfoods such as:

Nuts

Health and fertility benefits of Chocolate Hazelnut Cake with Praline Chocolate Crunch

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 1/2 cups sugar
1 1/2 cups blanched hazelnuts, toasted
1 teaspoon hazelnut or vegetable oil
4 ounces dark chocolate (do not exceed 72% cacao), chopped
4 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
1/4 teaspoon kosher salt
1 3/4 cups puffed rice cereal or crushed cornflakes

Instructions

Line 2 rimmed baking sheets with parchment paper. Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until amber in color, 7-8 minutes. Stir in hazelnuts, then pour onto 1 prepared sheet, separating nuts. Let cool.
Transfer candied nuts to a food processor. Add hazelnut oil and purée until smooth to make praline paste.
Combine both chocolates and 3 tablespoons praline paste in a medium metal bowl (reserve remaining praline paste for praline mousse layer). Set bowl over a saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove from heat and stir in salt, then cereal. Spread out in a thin layer (about 1/8") on second prepared baking sheet. Chill until set, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Cover and chill remaining praline paste.

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