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Name: Chocolate Hazelnut Mascarpone Torte with Raspberries Pt 1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 1/4 ts Baking soda; 1 c Granulated sugar; 2 c Cake flour; 1 1/2 c Heavy cream; 1 1/3 c Strongly brewed coffee; at; 1 tb Vanilla extract; 5 c Fresh raspberries; 2 lg Eggs; at room temperature; CARAMELIZED HAZELNUTS AND; 2 tb Granulated sugar; 1/2 c Granulated sugar; 1/2 ts Salt; 1/4 c Water; 12 Perfect hazelnuts; toasted; 3/4 c Hazelnuts; toasted; 3/4 c Packed light brown sugar; 1 ts Vanilla extract; 12 tb (1 1/2 sticks) unsalted; 1 tb Framboise liqueur; 1 tb Light corn syrup; 1/4 c Water; 1/4 c Framboise liqueur; 3/4 c Granulated sugar; 8 oz Bittersweet chocolate;; 1 c Heavy cream; 3/4 c Unsweetened alkalized cocoa; 2 c Mascarpone cheese (Italian

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INGREDIENTS

1 1/4 ts Baking soda
1 c Granulated sugar
2 c Cake flour
1 1/2 c Heavy cream
1 1/3 c Strongly brewed coffee; at
1 tb Vanilla extract
5 c Fresh raspberries
2 lg Eggs; at room temperature
FRAMBOISE SYRUP
CHOCOLATE BUTTER CAKE
CARAMELIZED HAZELNUTS AND
2 tb Granulated sugar
1/2 c Granulated sugar
1/2 ts Salt
1/4 c Water
12 Perfect hazelnuts; toasted
3/4 c Hazelnuts; toasted
3/4 c Packed light brown sugar
1 ts Vanilla extract
MASCARPONE CREAM FILLING
ASSEMBLY
12 tb (1 1/2 sticks) unsalted
1 tb Framboise liqueur
1 tb Light corn syrup
1/4 c Water
1/4 c Framboise liqueur
CHOCOLATE GLAZE
3/4 c Granulated sugar
8 oz Bittersweet chocolate;
1 c Heavy cream
3/4 c Unsweetened alkalized cocoa
2 c Mascarpone cheese (Italian

Servings

INSTRUCTIONS

DIFFICULTY: *** PREPARATION: 3 1/2 hours plus baking and chilling times. Recipe From: Chocolatier Magazine 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: 1.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. 2.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. 3.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. 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 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. Make the caramelized hazelnuts and hazelnut praline: 1.Lightly spray a baking sheet with nonstick cooking spray. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to medium-high and continue to cook without stirring for 4 to 6 minutes 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 cup of hazelnuts into the remaining hot caramel. Pour the hazelnut praline onto the other end of the baking sheet. Cool the praline for 30 minutes 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 to 45 seconds until finely ground. continued in part 2

NOTES

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Chocolate Hazelnut Mascarpone Torte with Raspberries Pt 1

1 1/4 ts Baking soda
1 c Granulated sugar
2 c Cake flour
1 1/2 c Heavy cream
1 1/3 c Strongly brewed coffee; at
1 tb Vanilla extract
5 c Fresh raspberries
2 lg Eggs; at room temperature
 FRAMBOISE SYRUP
 CHOCOLATE BUTTER CAKE
 CARAMELIZED HAZELNUTS AND
2 tb Granulated sugar
1/2 c Granulated sugar
1/2 ts Salt
1/4 c Water
12 Perfect hazelnuts; toasted
3/4 c Hazelnuts; toasted
3/4 c Packed light brown sugar
1 ts Vanilla extract
 MASCARPONE CREAM FILLING
 ASSEMBLY
12 tb (1 1/2 sticks) unsalted
1 tb Framboise liqueur
1 tb Light corn syrup
1/4 c Water
1/4 c Framboise liqueur
 CHOCOLATE GLAZE
3/4 c Granulated sugar
8 oz Bittersweet chocolate;
1 c Heavy cream
3/4 c Unsweetened alkalized cocoa
2 c Mascarpone cheese (Italian

DIFFICULTY: *** PREPARATION: 3 1/2 hours plus baking and chilling times.  Recipe From: Chocolatier Magazine    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:    1.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.    2.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.    3.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.    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 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.    Make the caramelized hazelnuts and hazelnut praline:    1.Lightly spray a baking sheet with nonstick cooking spray. In a small  saucepan, combine the sugar and water. Cook over medium heat, stirring  constantly, until the sugar dissolves. Increase the heat to medium-high and  continue to cook without stirring for 4 to 6 minutes 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 cup of  hazelnuts into the remaining hot caramel. Pour the hazelnut praline onto  the other end of the baking sheet. Cool the praline for 30 minutes 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 to 45 seconds until finely  ground.    continued in part 2

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Nutrition

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Serving Size: 1 Serving (219g)
Recipe Makes: 12 Servings

Calories: 639
Calories from Fat: 143 (22%)

Amt Per Serving		% DV

	Total Fat 15.9g	21 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 1g
Cholesterol 34mg		10 %
Sodium 147.3mg		5 %
Potassium 263.9mg		7 %
Total Carbohydrate 118.2g		35 %
	Dietary Fiber 5.9g	23 %
	Sugars, other 112.3g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 639

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