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A two tier cake with chocolate cigars around the edges, and strawberries dipped in chocolate decorating the edges and the top Tried & Tested

Delice noisette

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2.75 stars based on 4 ratings

This delice noisette recipe was featured in the first series of Baking Mad with Eric Lanlard on Channel 4. Made and created by Eric Lanlard himself this offers perfect baking inspiration.

Key Information

  • Prep:
  • Bake:
  • Cakes:1
  • Skill level:advanced

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Ingredients

For the sponge

  • 600g 21¼ oz Butter (unsalted)
  • 600g 21¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 20 20 Egg(s) (free range)
  • 600g 21¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 4tsp 4tsp Baking powder
  • 600g 21¼ oz Dark chocolate

For the praline

For the chocolate creme anglaise

  • 400g 14⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 15 15 Egg yolk(s) (free range)
  • 1 1 Vanilla pods split and seeds removed (we use Nielsen-Massey) Vanilla pods
  • 500ml 17 fl oz Milk (whole)
  • 600 600 Milk chocolate
  • 1¼kg 2¾ lb Butter (unsalted) softened

For the decoration

  • 250g 8⅞ oz Dark chocolate melted
  • 250g 8⅞ oz White chocolate melted
  • 400g 14⅛ oz Strawberries
  • 400g 14⅛ oz Raspberries
  • 50g 1⅞ oz Dark chocolate melted
  • Chocolate decorations chocolate cigarellos

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the sponge, preheat oven to 170°C (150°C fan, gas mark 3) and grease and line base of two 6 inch cake tins and two 8 inch cake tins.

  2. Classic mode Step 2

    Cream butter and sugar and once pale and fluffy, gradually add the eggs. Melt chocolate in a heatproof bowl over simmering water and set aside.

    Ingredients for this step

    • 1¼kg 2¾ lb Butter (unsalted) softened
    • 600g 21¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 20 20 Egg(s) (free range)
    • 600g 21¼ oz Dark chocolate melted
  3. Classic mode Step 3

    Sift flour and baking powder into butter and egg mixture and fold, then add the melted chocolate and fold again to incorporate so you have a smooth and glossy mixture.

    Ingredients for this step

  4. Classic mode Step 4

    Divide the mixture between the four tins, filling each tin half full. Bake for 25-30 mins for 6″ cakes and 40 mins for 8″ cake, or until skewer comes out clean.

  5. Classic mode Step 5

    For the praline, make a dry caramel by placing pan on heat and adding the sugar. Place over medium to gentle heat and when you see sugar begin to melt, move the sugar with a wooden spoon around the pan gently – this prevents the sugar from catching and burning. Be careful not to over stir however or the mixture may crystallise.

    Ingredients for this step

  6. Classic mode Step 6

    Once caramel turns golden, add the hazelnuts to the pan. Stir and then pour the mixture onto a silicone mat to set – spread out with a spatula so you have a nice even layer. Leave to cool and set.

    Ingredients for this step

    • 300g 10⅝ oz Hazelnuts whole roasted
  7. Classic mode Step 7

    Once the praline has set, break up by hand and place in food processer and blitz so you have small pieces. You may have to do this in batches.

  8. Classic mode Step 8

    For the chocolate crème anglaise, add vanilla pod seeds to egg yolks and sugar and whisk until pale and fluffy.

    Ingredients for this step

    • 1 1 Vanilla pods split and seeds removed (we use Nielsen-Massey) Vanilla pods
    • 15 15 Egg yolk(s) (free range)
    • 400g 14⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  9. Classic mode Step 9

    Heat milk to scalding point, then pour onto egg mixture while continuing to whisk. Return the mixture to the pan and stir continuously on the heat over a medium heat until mixture thickens and coats the back of a spoon. Pass through a sieve and leave to cool.

    Ingredients for this step

    • 500ml 17 fl oz Milk (whole)
  10. Classic mode Step 10

    Once the mixture is cool, using mixer, beat in the softened butter so that you have a smooth mixture. Then finally add the melted chocolate and mix again.

    Ingredients for this step

    • 1¼kg 2¾ lb Butter (unsalted) softened
    • 600g 21¼ oz Milk chocolate
  11. Classic mode Step 11

    Finally, using a spatula, fold in half the blitzed praline mixture. The rest can be kept for use another time.

  12. Classic mode Step 12

    To assemble, take 8” cake and cut into layers of about 1,5cm. Using the 8” mould build cake with layers of sponge sandwiched with buttercream in the cake mould. Place in the fridge to set.

  13. Classic mode Step 13

    Repeat with 6” cake, layering sponge. Place in the fridge to chill while you prepare decoration.

  14. Classic mode Step 14

    For the fruit decoration, take strawberries and dip in dark chocolate and then drizzle over white chocolate. Alternate this procedure so that you have both strawberries dipped in white chocolate and drizzled with dark chocolate, and dark drizzled with white. Place on silicone mat to set.

    Ingredients for this step

    • 400g 14⅛ oz Strawberries
    • 250g 8⅞ oz Dark chocolate melted
    • 250g 8⅞ oz White chocolate melted
  15. Classic mode Step 15

    For the chocolate fans assembly, remove cakes from the fridge and remove from moulds – a blow torch may help or use the heat from your hands to release the layered cakes.

  16. Classic mode Step 16

    Using palette knife, coat sides of 8” cake with thin layer of praline cream and secure chocolate cigars around the side of the cake. Before the whole cake is completely covered, drizzle melted dark chocolate over top of 8” cake to act as a glue and then slide the 6” cake on top to form the top tier. Finish decorating the sides of both cakes with chocolate cigars.

    Ingredients for this step

    • Chocolate decorations chocolate cigarellos
  17. Classic mode Step 17

    Place the raspberries in the gap between the 8” and 6” cake.

    Ingredients for this step

    • 400g 14⅛ oz Raspberries
  18. Classic mode Step 18

    Place the chocolate fans and the strawberries on the top of the 6” cake to decorate.