Chocolate rain forest praline torte pt 1

12 Servings

Ingredients

Quantity Ingredient
-----Rain Forest Praline-----
⅔ cup Granulated Sugar
¼ cup Water
¼ cup Cashew Nuts; unsalted, toasted
¼ cup Brazil Nuts; blanched, toasted ---Rain Forest-Cocoa Meringue Round-----
¼ cup Cashew Nuts; unsalted, toasted
¼ cup Brazil Nuts; blanched, toasted
6 tablespoons Granulated Sugar; divided
1 tablespoon All-Purpose Flour
1 tablespoon Unsweetened Cocoa Powder; (nonalkalized)
2 larges Egg Whites; at room temperature ---Chocolate Curls-----
6 ounces Bittersweet Chocolate ---Caramel Rum Soaking Syrup-----
¼ cup Granulated Sugar
½ cup Water; divided
2 tablespoons Dark Rum -Chocolate Rain Forest Praline Ganache---
8 ounces Bittersweet Chocolate; finely chopped
2 cups Heavy Cream ---Chocolate Glaze-----
6 ounces Semisweet Chocolate; finely chopped
¾ cup Heavy Cream
2 tablespoons Corn Syrup
1 teaspoon Vanilla Extract

Directions

Make the rain forest praline:

1. Line a baking sheet with foil and butter lightly. Set aside. In a small, heavy saucepan, combine the sugar and ¼ cup of water. Cook the mixture over medium heat, stirring constantly with a wooden spoon until the sugar is dissolved. Increase the heat to medium-high and bring the sugar syrup to a boil without stirring; cook the syrup until it caramelizes and turns an amber color. Remove the pan from the heat and stir in the toasted nuts, stirring for about 1 minute. Pour the mixture onto the prepared baking sheet and allow it to cool completely.

Make the rain forest cocoa meringue round: 1. Position a rack in the center of the oven and preheat to 350 F. Line a baking sheet with foil. Lightly butter the foil, dust with flour, and tap off the excess. Using a small knife, trace one 9-inch circle on the baking sheet.

2. In a food processor fitted with the metal chopping blade, combine the toasted Brazil nuts, cashews and 4 tablespoons of the sugar. Process for 30 to 40 seconds, until finely ground. Add the flour and cocoa powder and pulse on and off 4 or 5 times, until well blended.

3. In a grease-free, 4½-quart bowl of a heavy-duly electric mixer, using the whip attachment. whip the whites until stiff peaks form. Gradually add the remaining 2 tablespoons of sugar and whip until the whites are shiny and stiff but not dry.

4. Sprinkle the nut cocoa mixture over the beaten whites, and using a rubber spatula, quickly fold the mixtures until just blended.

5. Fill a pastry bag fitted with a medium plain tip (such as Ateco #5) with the mixture. Pipe a spiral pattern of the meringue, about ½-inch thick, into the outlined circle on the baking sheet. If there are any holes, pipe meringue into the spaces, then using a small offset metal spatula spread the meringue evenly.

6. Bake the rounds for about 25 minutes, until the edges begin to brown.

Remove the baking sheet to a rack and let cool completely. Carefully, peel the aluminum foil off the bottom of the meringue.

Make the chocolate curls:

1. Temper the chocolate according to the directions for tempering. Spread the tempered chocolate onto a clean, dry counter or work surface. Before the chocolate hardens, make the curls by holding a metal dough scraper or 4-inch metal spatula at a 45 degree angle and pushing away from you. The chocolate will curl upon itself. Using a bamboo skewer gently lift the curls onto a foil-lined baking sheet and set aside until ready to assemble the torte.

Make the caramel rum syrup:

continued in part 2

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