Scoop the praline over the cake, after it has baked for the half an hour. Spread it out and place the cake back into the oven for a further ten minutes, or until a skewer comes out clean.

Spread the sugar evenly over the base of a heavy stainless-steel saucepan. Scatter the nuts evenly over the sugar. Put over a low heat until the sugar turns caramel colour. Do not stir, carefully ...

Half of the segments in the photo have been made even more special witha dusting of hazelnut praline powder. Break up chocolate and gently melt in a bowl over simmering water. Once melted ...

The praline can be made well in advance and stored in an airtight container. This is a stylish dish worthy of a simple dinner party. Complete the picture with a dollop of creme fraiche.