—–Rain Forest
-Praline—–
2/3 c Granulated Sugar
1/4 c Water
1/4 c Cashew Nuts; unsalted,
-toasted
1/4 c Brazil Nuts; blanched,
-toasted
—–Rain Forest-Cocoa
-Meringue Round—–
1/4 c Cashew Nuts; unsalted,
-toasted
1/4 c Brazil Nuts; blanched,
-toasted
6 tb Granulated Sugar; divided
1 tb All-Purpose Flour
1 tb Unsweetened Cocoa Powder;
-(nonalkalized)
2 lg Egg Whites; at room
-temperature
—–Chocolate Curls—–
6 oz Bittersweet Chocolate
—–Caramel Rum Soaking
-Syrup—–
1/4 c Granulated Sugar
1/2 c Water; divided
2 tb Dark Rum
—Chocolate Rain Forest
-Praline Ganache—
8 oz Bittersweet Chocolate;
-finely chopped
2 c Heavy Cream
—–Chocolate Glaze—–
6 oz Semisweet Chocolate; finely
-chopped
3/4 c Heavy Cream
2 tb Corn Syrup
1 ts Vanilla Extract
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:
continued in part 2
Yields
12 Servings