Chocolate hazelnut mascarpone torte with raspberries
Chocolate Hazelnut Mascarpone Torte with Raspberries
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cans cake flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter -- softened
1 cup granulated sugar
3/4 cup light brown sugar -- packed
2 large eggs -- room temperature
1 tablespoon vanilla extract
1 1/3 cups strongly brewed coffee -- room temperature
CARMELIZED HAZLENUTES & PRALINE
1/2 cup granulated sugar
1/4 cup water
12 perfect hazelnuts -- toasted
3/4 cup hazelnuts -- toasted
FRAMBOISE SYRUP
1 1/4 cups water
2 tablespoons granulated sugar
1 tablespoon framboise liqueur
1 teaspoon vanilla extract
MASCARPONE FILLING
2 cups mascarpone cheese
3/4 cup granulated sugar
1/4 cup framboise liqueur
1 1/2 cups heavy cream
CHOCOLATE GLAZE
8 ounces bittersweet chocolate -- finely chopped
1 cup heavy cream
1 tablespoon light corn syrup
5 cups fresh raspberries
NOTE: Position a rack in the center of the oven and preheat to 350F.
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:
1. Position a rack in the center of the oven and preheat to 375F. 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.
2. 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.
3. 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.
4. 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:
1. 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 inot the remainig 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.
2. 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.
Make the framboise syrup:
1. In a small saucepan, combine the water and sugar. Cook over medium
heat, stirring constantly with a wooden spoon until the sugar dissolves.
Stop stirring; raise the heat to medium-high and bring the syrup to a
boil. Remove the pan from the heat and stir in the framboise liqueur and
vanilla.
Make the mascarpone cream filling:
1. In a 4 1/2 qt. bowl of a heavy-duty electric mixer using the wire whip
attachment, beat together the mascarpone cheese, sugar and framboise
liqueur at medium speed until combined, about 1 minute. While continuing
to beat the mixture, gradually add the heavy cream; increase the speed to
medium-high and beat the mascarpone mixture until soft peaks form and the
mixture is spreadable. Cover and refrigerate the cream until ready to
use.
Assemble the cake:
1. Using a long serrated knife, cut the cake lengthwise into 3 long
strips of equal width. Place 1 cake strip on a wire rack.
2. Using a pastry brush, moisten the top of the chocolate cake strip with
some of the framboise syrup. Using an offset metal cake spatula, spread
1/4 cup of the mascarpone cream over the moistened cake strip. Cover the
cream-coated strip with a layer of raspberries, places stem-side down in
even rows over the cake (this will take approx. 2 1/3 cups of
raspberries). Scrape 1 1/2 cups of the mascarpone cream on top of the
raspberries. Using a small offset metal spatula, smooth the cream into an
even layer, allowing it to settle into the gaps in between the berries.
Sprinkle 1/4 cup of the ground praline over the cream layer. Place a 2nd
cake strip on top of the praline; repeat the layering process and top with
the final cake strip. Reserve the remaining ground praline to garnish the
sides of the cake. Spread the remaining mascarpone cream in a thin, even
layer around the sides of the cake, filling in all the gaps. Place the
wire rack with the cake on it in the refrigerator for 1 hour to set.
Make the glaze:
Place the chocolate in a med. bowl. In a small saucepan, bring the cream
and corn syrup to a gentle boil. Pour the hot cream mixture over the
chocolate. Let the mixture stand for 30 seconds to melt the chocolate.
Gently whisk until smooth. Allow the glaze to cool for 5 minutes.
Glaze the cake:
1. Remove the cake from the refrigerator and place the wire rack on a
baking sheet. Pour the glaze over the cake, covering it completely.
While the glaze is still wet, put the remaining ground praline around the
sides of the cake. Refrigerate the cake for 5-10 mintues, until the glaze
is set. Garnish the top of the cake with the caramelized hazelnuts.
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