Chocolate Rain Forest Praline Torte

* Exported from MasterCook II *

Chocolate Rain Forest Praline Torte

Recipe By : webmaster@godiva.com
Serving Size : 12 Preparation Time :3:00
Categories : Godiva Cakes (Frostings)
Cakes From Scratch Chocolate
Company

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Rain Forest Praline-----
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 Tablespoons Granulated Sugar -- divided
1 Tablespoon All-Purpose Flour
1 Tablespoon Unsweetened Cocoa Powder -- (nonalkalized)
2 Large Egg Whites -- at room temperature
-----Chocolate Curls-----
6 Ounces Bittersweet Chocolate
-----Caramel Rum Soaking Syrup-----
1/4 Cup Granulated Sugar
1/2 Cup Water -- divided
2 Tablespoons Dark Rum
---Chocolate Rain Forest Praline Ganache--
8 Ounces Bittersweet Chocolate -- finely chopped
2 Cups Heavy Cream
-----Chocolate Glaze-----
6 Ounces Semisweet Chocolate -- finely chopped
3/4 Cup Heavy Cream
2 Tablespoons Corn Syrup
1 Teaspoon 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:

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.
Remove the pan from the heat and gradually pour in the remaining
1/4 cup of water (the mixture will bubble up). Return the pan to
the heat and bring the caramel to a boil, stirring to dissolve any
hardened caramel. Remove the pan from the heat and allow it to
cool. Stir in the rum. Set aside until ready to assemble the
torte.

Make the rainforest praline ganache:

1. Place the chocolate in a 4 1/2-quart bowl of a heavy-duty electric
mixer. In a small saucepan over medium heat, bring the cream to a
gentle boil. Pour the hot cream over the chocolate. Let the
mixture stand for 30 seconds to melt the chocolate. Gently whisk
until smooth. Cover the ganache surface and chill for l hour,
until it thickens to a pudding-like consistency.

2. Line a 9-inch springform pan with a cardboard cake circle. Trim
the meringue circle to fit in the pan. Brush with the caramel rum
syrup.

3. Add 2 tablespoons of the syrup to the ganache. Place the 4
1/2-quart bowl in the mixer stand. Whip the ganache at high
speed for about 45 seconds until the ganache lightens in color
and almost doubles in volume. Using a small offset spatula,
immediately spread the ganache evenly over the meringue. Place
the torte on a wire rack set over a baking sheet. Place the sheet in
the refrigerator while you prepare the glaze.

Prepare the glaze:

1. Place the chocolate in a 2-quart liquid measuring cup. In a small
saucepan over medium heat, bring the cream and corn syrup to a
gentle boil. Pour the cream over the chocolate. diet the mixture
stand for 30 seconds to melt the chocolate. Gently whisk until
smooth. Stir in the vanilla. Let the glaze cool for 15 minutes.
Glaze the torte:

1. Run a thin-bladed knife carefully around edge of the torte to
loosen it from the side of the springform pan. Remove the side
of the pan. Transfer the torte to a work area and, using a metal
spatula, smooth the sides and top of the torte. Pour the glaze
over the torte on the wire rack, covering it completely.
Refrigerate the cake for 15 minutes until the glaze is set.

2. Hold the cake over the sheet with the chocolate curls, and
with a gentle grasp, pile on the chocolate curls. Lift the small
curls and press into the sides of the torte.

YIELD: 12 servings

PREPARATION: 3 hours plus baking, cooling and chilling times.

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