chocolate and hazelnut praline impossible pie
- 1⅔ cups (410ml) milk
- ¼ cup (25g) hazelnut meal (ground hazelnuts)
- 6 fresh dates (120g), pitted
- 50g unsalted butter, melted
- 1 tablespoon vanilla extract
- 2 eggs
- ⅓ cup (50g) plain (all-purpose) flour
- 2 tablespoons Dutch cocoa
- ½ cup (110g) caster (superfine) sugar
- 100g dark chocolate, melted
hazelnut praline
- ½ cup (110g) caster (superfine) sugar
- 2 tablespoons water
- ½ cup (70g) hazelnuts
- Preheat oven to 160°C (325°F). Place the milk, hazelnut meal, dates, butter, vanilla, eggs, flour, cocoa, sugar and chocolate in a blender and blend until smooth. Pour the mixture into a lightly greased 18cm (1-litre capacity) pie dish. Place on a large baking tray and cook for 30–35 minutes or until just set with a slight wobble.
- To make the praline, place the sugar and water in a small non-stick frying pan over low heat and stir until the sugar is dissolved. Increase heat to high and cook for 4–6 minutes or until golden. Add the hazelnuts, stir to combine and pour the mixture onto a baking tray lined with non-stick baking paper. Set aside to cool for 10 minutes or until set. Finely chop and sprinkle over the pie to serve. Serves 8.
© DONNA HAY GROUP
