It’s time to revamp your end-of-year celebration menus.
5¼ ounces sunflower oil , plus extra for greasing¾ cup plus 3 tablespoons very hot coffee, plus 1 tablespoon extra at room temperature for brushing½ cup mascarponePreheat the oven to 400 F. Line the bottom of two 8-inch round cake pans with parchment paper and grease the sides.
Divide the batter evenly between the two prepared cake pans . Bake for 30 minutes, or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife around the sides to help release each cake. Brush the tops lightly with the extra coffee . Meanwhile, make the praline. With the oven still at 400 F, spread the hazelnuts out on a medium, parchment-paper-lined sheet and bake for 12-15 minutes, shaking the sheet halfway through, or until deeply golden. Set aside, keeping the sheet and parchment paper – you'll use this again later.
Once cool, roughly break apart the praline and put it into a food processor. Pulse a few times until you have very coarse crumbs, then measure out 2½ ounces of the mixture and transfer it to a bowl. Blitz the remaining mixture in the food processor for 4-5 minutes, or until it has the consistency of a smooth nut butter. Transfer to a separate bowl.
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