For the praline:

  • Caster sugar 275.0 g
  • Hazelnuts 107.14 g

For the Brownie:

  • Dark chocolatebroken into chunks 300.0 g
  • Butter 185.0 g
  • Egg 150.0 g
  • Caster sugar
  • Plain flour 85.0 g
  • Cocoa powder 40.0 g

For the Brownie:

A rich chocolate brownie topped with Carte D'Or  Creme Brulee and a hazelnut caramel helping to add additional layers of texture and flavour to this dessert or cake.



  1. Advance Preparation

    • Pre heat the oven to 180 C.
    • Line a half gastronorm tray with grease proof paper.
  2. For the praline:

    • Heat the sugar (100g) in a pan with a little water until it turns to a light caramel.
    • Add in the hazelnuts then stir and pour on to a lined tray. Allow to cool then blend to a fine powder.
  3. For the Brownie:

    • Place the chocolate and butter into a bowl and melt over simmering water.
    • Gently mix the eggs with the remaining sugar.
    • Slowly whisk in the melted chocolate mixture.
    • Then fold in the flour and cocoa powder.
    • Pour the mix into the lined tray.
  4. For the Brownie:

    • Place the milk and cream in a pan and bring to the boil.
    • Whisk in the Carte D'Or Creme Brulee mix and remove from the heat.
    • Whisk for a further 30 seconds then pour into a squeezy bottle and allow to cool slightly.
    • Gently Squeeze the Brulee mix throughout the brownie tray.
    • Cook in combioven at 150cfor 20 minutes. Removing halfway through to sprinkle over the praline.
    • Allow to cool then cut into squares.
    • Why not serve with some Chantilly cream and fresh raspberries.