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