Choc. Hazelnut Mascarpone Torte W/Raspberries I
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
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Preheat the oven to 350°F (177°C).
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Spread the hazelnuts on a baking sheet and toast for 12-15 minutes, or until golden beneath the skins.
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Wrap the nuts in a clean towel and cool completely.
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Transfer the cooled hazelnuts to a large sieve and rub them back and forth to remove the loose skins.
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Make the chocolate butter cake: Position a rack in the center of the oven and preheat to 375°F (191°C).
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Line the bottom of a 17 1/2 x 11 1/2 inch jelly roll pan with parchment or wax paper.
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Lightly spray the bottom and sides of the pan with nonstick cooking spray.
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
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Sift the flour mixture onto a piece of wax paper and set aside.
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In a 4 1/2 quart bowl of a heavy-duty electric mixer, using a paddle attachment, beat the butter at medium-high speed for 1 minute, until creamy.
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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.
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Beat the butter/sugar mixture at medium-high speed for 2 minutes, until smooth.
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Beat in the eggs, one at a time, and the vanilla.
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Reduce the speed to low, and alternately add 1/3 of the reserved dry ingredients and 1/3 of the coffee.
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In 2 more batches, alternately add the remaining dry ingredients and coffee, scraping down the bowl as necessary.
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Scrape the batter into the prepared pan and, using a metal cake spatula, smooth the batter evenly into the pan.
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Bake the cake for 25-28 minutes, until the sides just begin to pull away from the pan and the surface springs back when lightly touched.
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Cool the cake in the pan set on a wire rack for 10 minutes.
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Invert the cake onto a wire rack; carefully peel off the parchment paper and allow the cake to cool completely.
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Make the caramelized hazelnuts and praline: Lightly spray a baking sheet with nonstick cooking spray.
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In a small saucepan, combine the sugar and water.
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Cook over medium heat, stirring constantly, until the sugar dissolves.
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Increase the heat to medium-high and continue to cook without stirring for 4-6 minutes, until the syrup caramelizes.
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Immediately remove the pan from the heat.
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Add 12 whole hazelnuts to the caramel and toss to coat.
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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.
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Quickly stir the remaining 3/4 cup of hazelnuts into the remaining hot caramel.
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Pour the hazelnut praline onto the other end of the baking sheet.
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Cool the praline for 30 minutes until hard.
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Reserve the individual caramelized hazelnuts for decorating the cake.
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Coarsely chop the praline.
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In a food processor fitted with the metal chopping blade, process the praline for 35-45 seconds until finely ground.
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Transfer the praline to a bowl and set aside.
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See Chocolate Hazelnut Mascarpone Torte w/Raspberries II for the rest of the recipe and ingredients.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 15g75%
- Cholesterol 80mg27%
- Sodium 350mg15%
- Total Carbohydrate 55g19%
- Dietary Fiber 3g12%
- Sugars 35g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chocolate, hazelnut, torte, cake, caramel, praline, baking, coffee, dessert, indulgent, rich, swiss
