Chocolate and Salted Hazelnut Praline Slice

• unsalted butter↗100g 100g

  plus extra for the pan

• dark chocolate↗300g 300g
• double cream↗200ml 200ml
• cocoa powder↗

  for dusting

• crème fraîche↗

  for serving

• sunflower oil↗

  for the pan

• icing sugar↗200g 200g
• whole blanched hazelnuts100g 100g

Step-by-step instructions

1. 1

   First, make the praline. Lightly oil a baking tray and set aside. Transfer the sugar to a heavy saucepan with 3 tbsp water and heat over low heat until the sugar melts. Increase the heat slightly and bring to a boil until the sugar turns a dark caramel, about 5 minutes. Remove from heat, then add the nuts and a generous pinch of sea salt and immediately pour onto the prepared tray. Smooth the layer with a silicone spatula and let cool completely.

2. 2

   When the praline has cooled and become crumbly, break it into coarse pieces. Separate about 10 caramelised hazelnuts and set aside. Transfer the remaining praline to a food processor and pulse until coarse crumbs, then set aside.

3. 3

   Butter a 900g loaf pan and line it with a strip of parchment paper. Melt the chocolate and butter in a heat‑proof bowl over a saucepan of simmering water, ensuring the bowl bottom does not touch the water. Alternatively, melt in the microwave in 20‑second bursts. After melting, remove from heat and stir until glossy. In a separate bowl, whip the double cream to soft peaks, then gently fold into the chocolate mixture. Add most of the ground praline, leaving about 4 tbsp. Pour the mixture into the pan, smooth the surface and chill overnight until set. Store in the refrigerator for up to two days.

4. 4

   Carefully remove the set chocolate from the pan onto a plate or board, then dust with cocoa powder and garnish with the remaining whole hazelnuts. Slice with a warm knife and serve with dollops of crème fraîche and the remaining crushed praline.