Chocolate Raspberry & Hazelnut Torte
A very special dessert for Valentines Day. A dessert your loved ones
will fondly remember. Don't be intimated by the length of this
recipe, sometimes we want to prepare the very best, and this one gets
a gold star.
Serves 12
1/2 cup Sifted cake flour
1/4 cup Dutch process cocoa
4 Eggs, at room temperature
1/2 cup Sugar
2 tbsp Butter
Fresh raspberries
Hazelnuts, whole
RASPBERRY SAUCE
16 oz Fresh or frozen raspberries
1/3 to 1/2 cup Sugar
1 tbsp Cornstarch
CHOCOLATE TRUFFLE FILLING
1/3 cup Shelled hazelnuts
1 Egg yolk
1/3 cup Whipping cream
6 oz Semisweet chocolate
GLAZE & GARNISH
6 oz Semisweet chocolate
1/4 cup Whipping cream
1/4 cup Unsalted butter
Preheat oven to 350F [175C] Line a 9-inch [2.5 L] springform pan
with parchment or waxed paper. Grease and flour the paper lightly.
CAKE
Sift cake flour and cocoa together. Beat the eggs and sugar in a
large bowl until triple in volume and texture of soft whipped cream.
Sift the cocoa mixture 1/3 at a time over the egg mixture and fold in
gently. Reserve 1/2 cup [125 mL] of batter. Soften butter in a small
bowl. Fold the reserved batter into the butter; fold the butter
mixture in the remaining batter. Turn into prepared pan. Bake for 25
to 28 minutes or until the cake pulls away from the side of the pan.
Cool on a rack for 10 minutes. Remove the outer ring. Let stand
until cooled; then remove the pan bottom.
Slice cake horizontally into 2 thin layers. Spread one layer with
1/3 cup [75 mL] of Raspberry sauce within 1/2 inch [1 cm] of the
edge; and the other layer with the Chocolate truffle filling. Place
the 2 layers together with the Raspberry sauce and chocolate filling
touching. Frost the top and side with a thin base coat of the
Chocolate Glaze. Refrigerate the torte until firm. Soften the
remaining Chocolate Glaze over hot water until of pouring
consistency. Pour into the center of the torte and tilt the cake to
allow the glaze to run down the side; spread with a knife only if
necessary. Let stand until firm. Cut the torte into wedges and
serve on dessert plates in a pool of Raspberry sauce. Garnish with
fresh raspberries and whole hazelnuts.
RASPBERRY SAUCE
Heat the raspberries in a small saucepan just until the berried
release 1 cup [250 mL] of their juice. Press the berries through a
sieve and return the juice to the saucepan. Reserve 2 tbsp [25 mL] of
the juice. Blend the desired amount of sugar with the juice in the
saucepan. Dissolve the cornstarch in the reserved juice. Set aside.
Cook the sweetened berry juice over medium-high heat until reduced by
a third, stirring frequently. Whisk the cornstarch mixture into the
hot syrup and cook until thickened, whisking constantly.
CHOCOLATE TRUFFLE FILLING
Spread the hazelnuts in a shallow pan. Roast at 375�F [190�C] for 20
to 30 minutes or until the skins crack. Rub the warm nuts with a
rough cloth (towel works great) to remove the skins; cool and chop.
Whisk egg yolk with whipping cream in a small saucepan. Cook over
medium heat to 160 degrees on a candy thermometer, whisking
constantly, remove from the heat. Add the chocolate and stir until
chocolate melts and blends well. Fold in hazelnuts. Cool to spreading
consistency.
CHOCOLATE GLAZE
Melt chocolate, whipping cream and butter in saucepan over low heat,
stirring often. Remove from heat. Let stand until slightly thickened
but pourable.
NOTE: Make cake ahead of time, wrap and freeze. Also the cake is
easier to slice if frozen first.
Source: This recipe was the cover recipe in Beta Sigma Phi's 1998
cookbook.
http://groups.yahoo.com/group/tamaras_sweet_treats/
Looking for something decadent and sweet?
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