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Choc. Hazelnut Mascarpone Torte W/Raspberries I

Author: chefs-mate Cooking Method: Baking Cuisine: Global Courses: Drinks

Difficulty: Beginner

Servings: 12 Calories: 1624.6

Dietary:

V Vegetarian

Description

This recipe covers the preparation of the chocolate butter cake base and the caramelized hazelnut praline for a sophisticated torte. It involves toasting hazelnuts, making a moist coffee-infused chocolate cake, and creating a sweet caramel nut topping. Note that this is Part I of the recipe; the mascarpone filling and raspberry assembly are detailed in Part II.

Directions

the oven and preheat to 350F (177ÂÂ°C).
Spread the hazelnuts on a baking sheet and toast for 12-15 minutes, or until golden beneath the skins.
Wrap the nuts in a clean towel and cool completely.
Transfer the cooled hazelnuts to a large sieve and rub them back and forth to
remove the loose skins.
Make the chocolate butter cake: Position a rack in the center of the oven and preheat to 375F (191ÃÂ°C).
Line the bottom of a 17 1/2x11 1/2 jelly roll pan with parchment or wax paper.
Lightly spray the bottom and sides of the pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
Sift the flour mixture onto a piece of wax paper and set aside.
In a 4 1/2 qt.
bowl of a heavy-duty electric mixer, using a paddle attachment,
beat the butter at medium-high speed for 1 minute, until creamy.
While continuing to
beat the butter, gradually
add the granulated and brown sugars, stopping the machine and scraping down the side of the bowl as necessary.
Beat the butter/sugar mixture at medium-high speed for 2 minutes, until smooth.
Beat in the eggs, one at a time, and the vanilla.
Reduce the speed to low, and alternately add 1/3 of the reserved dry ingred.
and 1/3 of the coffee.
In 2 more batches, alternately add the remaining dry ingred.
and coffee, scraping down the bowl as necessary.
Scrape the batter into the prepared pan and, using a metal cake spatula, smooth the batter evenly into the pan.
Bake the cake for 25-28 min., until the sides just begin to pull away from the pan and the surface springs back when lightly touched.
Cool the cake in the pan set on a wire rack for 10 min.
Invert the cake onto a wire rack; carefully
peel off the parchment paper and
allow the cake to
cool completely.
Make the caramelized hazelnuts and praline: Lightly spray a baking sheet with nonstick cooking spray.
In a small saucepan, combine the sugar and water.
Cook over med.
heat, stirring constantly, until the sugar dissolves.
Increase the
heat to medium-high and continue to
cook without stirring for 4-6 min., 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 3/4 c.
of hazelnuts into the remaining hot caramel.
Pour the hazelnut praline onto the other end of the baking sheet.
Cool the praline for 30 min.
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 35-45 seconds until finely ground.
Transfer the praline to a bowl and set aside.
SEE Chocolate Hazelnut Mascarpone Torte w/Raspberries II for the rest of the recipe and ingredients

Choc. Hazelnut Mascarpone Torte W/Raspberries I