Chocolate Rain Forest Praline Torte Pt 1

12 Servings

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Chocolate Rain Forest Praline Torte Pt 1 Ingredients

Rain Forest	6 oz Bittersweet Chocolate
2/3 c Granulated Sugar	Caramel Rum Soaking
1/4 c Water	1/4 c Granulated Sugar
1/4 c Cashew Nuts; unsalted,	1/2 c Water; divided
1/4 c Brazil Nuts; blanched,	2 tb Dark Rum
Rain ForestCocoa	Chocolate Rain Forest
1/4 c Cashew Nuts; unsalted,	8 oz Bittersweet Chocolate;
1/4 c Brazil Nuts; blanched,	2 c Heavy Cream
6 tb Granulated Sugar; divided	Chocolate Glaze
1 tb All-Purpose Flour	6 oz Semisweet Chocolate; finely
1 tb Unsweetened Cocoa Powder;	3/4 c Heavy Cream
2 lg Egg Whites; at room	2 tb Corn Syrup
Chocolate Curls	1 ts Vanilla Extract

Instructions for Chocolate Rain Forest Praline Torte Pt 1

Make the rain forest praline: 1. Line a baking sheet with foil and butter lightly. Set aside. In a small, heavy saucepan, combine the sugar and 1/4 cup of water. Cook the mixture over medium heat, stirring constantly with a wooden spoon until the sugar is dissolved. Increase the heat to medium-high and bring the sugar syrup to a boil without stirring; cook the syrup until it caramelizes and turns an amber color. Remove the pan from the heat and stir in the toasted nuts, stirring for about 1 minute. Pour the mixture onto the prepared baking sheet and allow it to cool completely. Make the rain forest cocoa meringue round: 1. Position a rack in the center of the oven and preheat to 350 F. Line a baking sheet with foil. Lightly butter the foil, dust with flour, and tap off the excess. Using a small knife, trace one 9-inch circle on the baking sheet. 2. In a food processor fitted with the metal chopping blade, combine the toasted Brazil nuts, cashews and 4 tablespoons of the sugar. Process for 30 to 40 seconds, until finely ground. Add the flour and cocoa powder and pulse on and off 4 or 5 times, until well blended. 3. In a grease-free, 4 1/2-quart bowl of a heavy-duly electric mixer, using the whip attachment. whip the whites until stiff peaks form. Gradually add the remaining 2 tablespoons of sugar and whip until the whites are shiny and stiff but not dry. 4. Sprinkle the nut cocoa mixture over the beaten whites, and using a rubber spatula, quickly fold the mixtures until just blended. 5. Fill a pastry bag fitted with a medium plain tip (such as Ateco #5) with the mixture. Pipe a spiral pattern of the meringue, about 1/2-inch thick, into the outlined circle on the baking sheet. If there are any holes, pipe meringue into the spaces, then using a small offset metal spatula spread the meringue evenly. 6. Bake the rounds for about 25 minutes, until the edges begin to brown. Remove the baking sheet to a rack and let cool completely. Carefully, peel the aluminum foil off the bottom of the meringue. Make the chocolate curls: 1. Temper the chocolate according to the directions for tempering. Spread the tempered chocolate onto a clean, dry counter or work surface. Before the chocolate hardens, make the curls by holding a metal dough scraper or 4-inch metal spatula at a 45 degree angle and pushing away from you. The chocolate will curl upon itself. Using a bamboo skewer gently lift the curls onto a foil-lined baking sheet and set aside until ready to assemble the torte. Make the caramel rum syrup: continued in part 2

Main Ingredient: ChocolateCuisine: Uncategorized