< Back


Choose your delivery mode:
onclick="dataLayer.push({'event':'addToCart','ecommerce':{'currencyCode':'EUR','click':{'products':[{'name':'CAKE CHOCOLAT & PRALIN\u00c9','id':'550','quantity':1}]}}}); "
  • cake-chocolat-praline-pierre-herme


Chocolate pound cake, flaky hazelnut praline, enrobed in dark chocolate with roasted almond.

Covered in dark chocolate with bits of roasted almond, this cake recalls the absolute ecstasy of indulging in a praline rocher.  Desire is sated at the very first bite. The crisp outer layer melts in the mouth. Pieces of flaky praline flirt with tender chocolate cake. Small chunks of roasted hazelnut bring this smooth play on textures to heavenly heights.

Weight : 360g.

Storage and consumption : keep at room temperature, wrapped in cling film to protect it from the air.

Sugar, EGGS, wheat flour (GLUTEN), butter (MILK), water, cocoa beans (5,2%), chopped HAZELNUTS (3,2%), HAZELNUTS paste, vegetal fats (palm kernel, sunflower, palm, shea and coprah oils), anhydrous MILK fat, lean cocoa powder, chopped ALMONDS, cocoa butter, grape seeds oil, LACTOSE, whole MILK powder, baking powder (E450I, E500II and corn starch), emulsifier : GMO-free SOYA lecithin, caramel, barley malt extract (GLUTEN), salt, natural vanilla extract, vanilla powder and dye : beta carotene.

May contain traces of nuts, sesame and peanuts.

Energie/calories: 445 kcal, 1859 kJ; graisses/total fat: 28g dont acides gras saturés/saturated fatty acids: 15g; glucides/total carbohydrates: 42g dont sucres/sugars: 31g; protéines/proteins: 5,9g; sel/salt : 0,2g.

Price per kilo : 58€.


Defrosted product/ Do not re-freeze:

About our manufacturing techniques.

Creations from Pierre Hermé in Paris are produced in our own workshops. Our products shine a spotlight on our time-tested patisserie techniques, artisanal movements, and know-how. We carefully select our ingredients for their flavour and characteristics. To preserve the most important elements of each ingredient, we prefer to use cold instead of sugar. Refrigeration in positive cold, freezing in negative cold, we use the best that technology has to offer. Our only objective is the pleasure and emotions our creations evoke. Our pastries, our macarons, our chocolates are all sensitive to temperature differences and can only be kept for a short period of time. Packaging them perfectly is thus vital. This fragility is explained in particular due to their high water content, which can lead to the development of microorganisms, but also due to the absence of preservatives in our process. We know that certain ingredients, and certain products, are particularly fragile.  As a result we freeze then unfreeze them to preserve their texture, to limit the development of microbes and to preserve all of their organoleptic properties in tact. We control the temperature and hygrometry at each stage of product life to ensure that our customers have an incomparable experience.