Chocolate rain forest praline torte pt 2

12 Servings

Ingredients

Quantity Ingredient
See part 1

Directions

1. 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 gradually pour in the remaining ¼ cup of water (the mixture will bubble up). Return the pan to the heat and bring the caramel to a boil, stirring to dissolve any hardened caramel. Remove the pan from the heat and allow it to cool. Stir in the rum. Set aside until ready to assemble the torte.

Make the rainforest praline ganache: 1. Place the chocolate in a 4½-quart bowl of a heavy-duty electric mixer. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Cover the ganache surface and chill for l hour, until it thickens to a pudding-like consistency.

2. Line a 9-inch springform pan with a cardboard cake circle. Trim the meringue circle to fit in the pan. Brush with the caramel rum syrup.

3. Add 2 tablespoons of the syrup to the ganache. Place the 4 ½-quart bowl in the mixer stand. Whip the ganache at high speed for about 45 seconds until the ganache lightens in color and almost doubles in volume.

Using a small offset spatula, immediately spread the ganache evenly over the meringue. Place the torte on a wire rack set over a baking sheet. Place the sheet in the refrigerator while you prepare the glaze.

Prepare the glaze:

1. Place the chocolate in a 2-quart liquid measuring cup. In a small saucepan over medium heat, bring the cream and corn syrup to a gentle boil.

Pour the cream over the chocolate. diet the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. Let the glaze cool for 15 minutes. Glaze the torte: 1. Run a thin-bladed knife carefully around edge of the torte to loosen it from the side of the springform pan. Remove the side of the pan. Transfer the torte to a work area and, using a metal spatula, smooth the sides and top of the torte. Pour the glaze over the torte on the wire rack, covering it completely. Refrigerate the cake for 15 minutes until the glaze is set.

2. Hold the cake over the sheet with the chocolate curls, and with a gentle grasp, pile on the chocolate curls. Lift the small curls and press into the sides of the torte.

YIELD: 12 servings

PREPARATION: 3 hours plus baking, cooling and chilling times.

Recipe by: webmaster@...

Posted to recipelu-digest Volume 01 Number 224 by RecipeLu <recipelu@...> on Nov 08, 1997

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