Name: Chocolate Hazelnut Cake with Praline Chocolate Crunch
Yield: 10 to 12 Servings
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 cup puffed rice cereal or crushed cornflakes; Unsalted butter (for parchment paper); 1 cup all-purpose flour; 1 cup natural unsweetened cocoa powder; 8 large eggs; 1 cup sugar, divided; 2 tablespoons corn syrup; 1/2 cup brandy or orange liqueur; 1/2 cup heavy cream; 1/2 cup hazelnut butter (or ground roasted hazelnuts); Pinch of kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3 1/2 ounces dark chocolate (do not exceed 72% cacao), chopped; 1 cup hazelnut praline paste (reserved from praline chocolate crunch); 5 tablespoons unsalted butter, room temperature, cubed; 1 3/4 cup chilled heavy cream, divided; Chocolate Glaze(click for recipe); 1/4 cup roasted hazelnuts

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