So I was trying to get into the Mardi Gras spirit the other day, and decided to make some pralines. I always try to do make something for Mardi Gras every year whether it’s gumbo, jambalaya, hurricanes, or king cake. This year I made pralines.
This was not the first time I’ve made pralines; I’ve made pralines using a cookbook of my mom’s, and they turned out great. That’s my mistake for not getting the recipe from her. I used a recipe I found online that used dark brown sugar and evaporated milk. They turned out okay, but kind of hard. I don’t like to be wasteful, so I chopped them up and used them in this Southern Chocolate Praline Cake.
Which is a better recipe for Mardi Gras anyway. This cake is a Southern belle and will charm the pants off of you! It’s a rich, moist, chocolate cake loaded with chopped pralines and bourbon, topped with hot fudge and caramel sauce. I made the hot fudge and caramel sauce myself, but I think store bought would be mighty fine as well.
If you don’t want to make your own pralines, or can’t find them in the store, feel free to substitute any type of candied pecan. I’ll see if I can get the praline recipe from my momma.
Happy Mardi Gras! Laissez les bons temps rouler! Are you doing anything to celebrate?
I wish I could be in New Orleans for Mardi Gras; I’ve always wanted to go. I’m suggesting a 2014 food blog conference in New Orleans. I want beads!! And beignet!
Southern Chocolate Praline Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup mayonnaise
1/2 cup granulated sugar
1 large egg
1/2 cup milk
1/4 cup Bourbon
6 ounces bittersweet chocolate, melted
1 cup coarsely chopped pralines, plus extra for topping
1/3 cup warm hot fudge
1/4 cup caramel sauce
Heat oven to 350 degrees F. Coat a 9-inch or 10-inch springform pan with nonstick cooking spray or oil.
In a medium bowl, sift together flour, baking powder and salt. In a large bowl, whisk together mayonnaise, sugar, egg, milk, and bourbon until well combined; whisk in chocolate until combined. Whisk in flour mixture and praline until just combined. Place cake batter in pan.
Bake 30-35 minutes, or until well risen and slightly cracked on top. Cool 30 minutes before removing outer ring. Drizzle hot fudge and caramel on top of cake, sprinkle with praline, and serve.
Makes 8 servings