*  Exported from  MasterCook  *
 
            Chocolate Hazelnut Mascarpone Torte with Raspberries
 
 Recipe By     : <lhroberts@aol.com>
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 <see NOTE below> -- 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.
 
 
 
                    - - - - - - - - - - - - - - - - - -