Choc hazelnut mascarpone torte 2

8 servings

Ingredients

Quantity Ingredient

Directions

Continued:

Make the caramelized hazelnuts and hazelnut praline: Lightly spray a baking sheet with nonstick cooking spray. In a small

saucepan, combine the sugar and water. Cook over medium heat, stirring

constantly, until the sugar dissolves. Increase the heat to medium-high

and continue to cook without stirring for 4 to 6 minutes until the syrup

caramelizes. Immediately remove the pan from the heat. Add the 12 perfect hazelnuts to the caramel and toss to coat. With an oiled fork,

remove each hazelnut, letting the excess caramel drip back into the pan,

and place them at one end of the prepared baking sheet. Quickly stir the

¾ cup of hazelnuts into the remaining hot caramel. Pour the hazelnut

praline onto the other end of the baking sheet. Cool the praline for 30

minutes until hard. Reserve the individual caramelized hazelnuts for

decorating the cake.

Coarsely chop the praline. In a food processor fitted with the metal

chopping blade, process the praline for 35 to 45 seconds until finely

ground. Transfer the praline to a bowl and set aside.

Make the framboise syrup:

In a small saucepan, combine the water and sugar. Cook over medium heat,

stirring constantly with a wooden spoon until the sugar dissolves. Stop

stirring; raise the heat to medium-high and bring the syrup to a boil.

Remove the pan from the heat and stir in the framboise liqueur and vanilla.

Make the mascarpone cream filling: In a 4½-quart bowl of a heavy-duty electric mixer using the wire whip

attachment, beat together the mascarpone cheese, sugar and framboise

liqueur at medium speed until combined, about 1 minute. While continuing

to beat the mixture, gradually add the heavy cream; increase the speed

to medium-high and beat the mascarpone mixture until soft peaks form and

the mixture is spreadable. Cover and refrigerate the cream until ready

to use.

Assemble the cake:

Using a long serrated knife, cut the cake lengthwise into 3 long strips

of equal width. Place one cake strip on a wire rack.

Using a pastry brush, moisten the top of the chocolate cake strip with

some of the framboise syrup. Using an offset metal cake spatula, spread

¼ cup of the mascarpone cream over the moistened cake strip.

Cover the

cream-coated strip with a layer of raspberries, placed stem-side-down in

even rows over the cake (this will take approximately 2 ⅓ cups of

raspberries). Scrape l ½ cups of the mascarpone cream on top of the

raspberries. Using a small offset metal spatula smooth the cream into an

even layer, allowing it to settle into the gaps in between the raspberries. Sprinkle ¼ cup of the ground praline over the cream layer. Place a second cake strip on top of the praline; repeat the preceding layering process and top with the final cake strip.

Reserve

the remaining ground praline to garnish the sides of the cake.

Spread

the remaining mascarpone cream in a thin even layer around the sides of

the cake, filling in all the gaps. Place the wire rack with the cake on

it in the refrigerator for l hour to set.

Make the glaze:

Place the chocolate in a medium bowl. In a small saucepan, bring the

cream and corn syrup to a gentle boil. Pour the hot cream mixture over

the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Allow the glaze to cool for 5

minutes.

Glaze the cake:

Remove the cake from the refrigerator and place the wire rack on a baking sheet. Pour the glaze over the cake, covering it completely.

While the glaze is still wet, put the remaining ground praline around

the sides of the cake. Refrigerate the cake for 5 to 10 minutes, until

the glaze is set. Garnish the top of the cake with the caramelized hazelnuts.

Submitted By CHARLENE DEERING On 03-13-95

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