Recipe - Chocolate Hazelnut Mascarpone Torte With Raspberries Pt 2

See part 1

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 mediumhigh 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 1/2quart bowl of a heavyduty 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
mediumhigh 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 one 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
creamcoated strip with a layer of raspberries, placed stemsidedown in
even rows over the cake (this will take approximately 2 1/3 cups of
raspberries). Scrape 1 One half 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 raspberries.
Sprinkle One fourth cup of the ground praline over the cream layer. Place a second
cake strip on top of the praline; repeat the preceding 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:

1.Place the chocolate in a medium 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 to 10 minutes, until the glaze is set.
Garnish the top of the cake with the caramelized hazelnuts.
Posted to TNT Prodigy's Recipe Exchange Newsletter by docden
docden@mnl.vlink.net on Jul 28, 1997