Chocolate Hazelnut Mascarpone Torte 1

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Servings: 8 Difficulty: Advanced
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A rich, layered dessert combining chocolate cake, hazelnut praline, and mascarpone cream.
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This decadent Chocolate Hazelnut Mascarpone Torte is a sophisticated treat that balances deep cocoa flavors with the nutty richness of toasted hazelnuts. The base is a moist chocolate coffee cake, which provides a sturdy yet tender foundation. Layers of sweet hazelnut praline and a tangy framboise syrup add complexity and moisture, while the creamy mascarpone filling offers a luxurious, velvety texture that cuts through the sweetness. Topped with fresh raspberries and a glossy bittersweet chocolate glaze, this torte is visually stunning and incredibly satisfying. It is an ideal centerpiece for celebrations, holidays, or special dinners where you want to impress guests with a classic, elegant Italian-inspired dessert.

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Chocolate Hazelnut Mascarpone Torte 1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 446.4

Description

This decadent Chocolate Hazelnut Mascarpone Torte is a sophisticated treat that balances deep cocoa flavors with the nutty richness of toasted hazelnuts. The base is a moist chocolate coffee cake, which provides a sturdy yet tender foundation. Layers of sweet hazelnut praline and a tangy framboise syrup add complexity and moisture, while the creamy mascarpone filling offers a luxurious, velvety texture that cuts through the sweetness. Topped with fresh raspberries and a glossy bittersweet chocolate glaze, this torte is visually stunning and incredibly satisfying. It is an ideal centerpiece for celebrations, holidays, or special dinners where you want to impress guests with a classic, elegant Italian-inspired dessert.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (177°C) for hazelnuts a (191°C)nd 375°F for cake. Toast hazelnuts on a baking sheet for 12-15 minutes until golden, then wrap in a towel to cool and rub off skins.
  2. Prepare caramelized hazelnuts by simmering 1/2 cup sugar and 1/4 cup water to a light amber caramel, tossing in toasted hazelnuts, and spreading on parchment to cool into brittle.
  3. Make framboise syrup by combining 1/4 cup water, 2 tbsp sugar, 1 tbsp framboise liqueur, and 1 tsp vanilla extract in a small saucepan; simmer until sugar dissolves and cool completely.
  4. Line a 17.5x11.5-inch jelly roll pan with parchment paper and spray with nonstick cooking spray.
  5. Whisk together 2 cups cake flour, 1 1/4 tsp cocoa powder, 1/2 tsp baking soda, and salt in a medium bowl; sift onto waxed paper and set aside.
  6. In a large bowl, beat 12 tbsp softened unsalted butter at medium-high speed for 1 minute until creamy.
  7. Gradually add 1 cup granulated sugar and 3/4 cup packed light brown sugar to the butter, beating until smooth and light, about 2 minutes.
  8. Beat in 2 large eggs, one at a time, followed by 1 tbsp vanilla extract.
  9. Reduce mixer speed to low and alternately add the dry ingredients and 1 1/3 cups strongly brewed room-temperature coffee, beginning and ending with the dry ingredients.
  10. Scrape batter into the prepared pan and smooth evenly; bake at 375°F (191°C) for 25-28 minutes until the surface springs back.
  11. Cool cake in pan for 10 minutes, then invert onto a wire rack, peel off parchment, and allow to cool completely.
  12. Prepare the cream filling by beating 2 cups mascarpone cheese, 3/4 cup granulated sugar, and 1/4 cup framboise liqueur until smooth.
  13. Whip 1 1/2 cups heavy cream to stiff peaks in a separate bowl, then gently fold it into the mascarpone mixture.
  14. Chop the cake into layers or squares as desired for assembly; spread a layer of hazelnut praline brittle over the cake base.
  15. Brush the framboise syrup over the cake layers to moisten them.
  16. Spread the mascarpone cream filling over the cake layers.
  17. Melt 8 oz finely chopped bittersweet chocolate with 1 cup heavy cream and 1 tbsp light corn syrup over a double boiler, stirring until smooth for the glaze.
  18. Pour the chocolate glaze over the assembled torte and let it set slightly.
  19. Garnish with 5 cups fresh raspberries just before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 446.4kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 97.2g33%
Dietary Fiber 2.0g8%
Sugars 0.1g
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, hazelnut, mascarpone, torte, cake, dessert, coffee, raspberry, praline, framboise, italian, glaze, layered, rich, celebration, baking, cream, toast, ganache, sweet
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