Choc. Hazelnut Mascarpone Torte W/raspberries I Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 can: Cake flour,
3/4 cup: Unsweetened cocoa powder,
1 1/4 tsp: Baking soda,
1/2 tsp: Salt,
1 1/2: Unsalted butter, softened
1 cup: Granulated sugar,
3/4 cup: Light brown sugar, packed
2 large: Eggs, room temperature
1 tbsp: Vanilla extract,
1 1/3 cup: Strongly brewed coffee, room
CARAMELIZED HAZELNUTS & PRAL
1/2 cup: Granulated sugar,
1/4 cup: Water,
12: Hazelnuts
3/4 cup: Hazelnuts, toasted
Directions:
Recipe by: 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: 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. 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. 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. 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: 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 into the remaining 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. 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.
SEE Chocolate Hazelnut Mascarpone Torte w/Raspberries II for the rest
of the recipe and ingredients.
Source from luhu.jp
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: 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. 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. 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. 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: 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 into the remaining 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. 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.
SEE Chocolate Hazelnut Mascarpone Torte w/Raspberries II for the rest
of the recipe and ingredients.
Source from luhu.jp
Tags
Tortes