---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Choc Hazelnut Mascarpone Torte 1
  Categories: Cakes
       Yield: 8 servings
  
            Chocolate butter cake:
       2 c  Cake flour
     3/4 c  Unsweetened alkalized;
            -cocoa powder
   1 1/4 ts Baking soda
     1/2 ts Salt
      12 tb Unsalted butter; softened
       1 c  Granulated sugar
     3/4 c  Packed light brown sugar
       2 lg Eggs; at room temperature
       1 tb Vanilla extract
   1 1/3 c  Strongly brewed coffee; at
            -room temperature
            Caramelized hazelnuts and;
            -hazelnut praline:
     1/2 c  Granulated sugar
     1/4 c  Water
      12    Perfect hazelnuts; toasted
            Framboise syrup:
     1/4 c  Water
       2 tb Granulated sugar
       1 tb Framboise liqueur
       1 ts Vanilla extract
            Mascarpone cream filling:
       2 c  Mascarpone cheese (italian
            --- cream cheese)
     3/4 c  Granulated sugar
     1/4 c  Framboise liqueur
   1 1/2 c  Heavy cream
            Assembly:
       5 c  Fresh raspberries
            Chocolate glaze:
       8 oz Bittersweet chocolate;
            -finely chopped
       1 c  Heavy cream
       1 tb Light corn syrup
  
   Note: Position a rack in the center of the oven and preheat to 350 F.
   Spread the hazelnuts on a baking sheet and toast for 12 to 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 375 F.
   Line the bottom of a 17 1/2-by-11 1/2-inch jelly roll pan with parchment
   or
   waxed 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 waxed paper and set aside.
   In a 4 1/2-quart bowl of a heavy-duty electric mixer using the 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 one-third of the reserved dry ingredients
   and one-third of the coffee. In two more batches, alternately add the
   remaining
   dry ingredients 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 to 28 minutes,
   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
   minutes. Invert the cake onto a wire rack; carefully peel off the
   parchment
   paper and allow the cake to cool completely.  Continued..........
  
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