Chocolate Rain Forest Praline Torte Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
-----rain forest pra line-----,
2/3 cup: Granulated sugar,
1/4 cup: Water,
1/4 cup: Cashew nuts, unsalted, toasted
1/4 cup: Brazil nuts, blanched, toasted ----rain forest-cocoa meringue round-----
1/4 cup: Cashew nuts, unsalted, toasted
1/4 cup: Brazil nuts, blanched, toasted
6 tbsp: Granulated sugar, divided
1 tbsp: All-purpose flour,
1 tbsp: Unsweetened cocoa powder, (nonalkalized)
2 large: Egg whites, at room temperature ----chocolate curls-----
6 ounce: Bittersweet chocolate ----caramel rum soaking syrup-----,
1/4 cup: Granulated sugar,
1/2 cup: Water, divided
2 tbsp: Dark rum --chocolate rain forest praline ganache--,
8 ounce: Bittersweet chocolate, finely chopped
2 cup: Heavy cream ----chocolate glaze-----,
6 ounce: Semisweet chocolate, finely chopped
3/4 cup: Heavy cream,
2 tbsp: Corn syrup,
1 tsp: Vanilla extract,
Directions:
Recipe by: webmaster@godiva.com Preparation Time: 3:00 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:
1. 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.
Source from luhu.jp
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:
1. 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.
Source from luhu.jp