Title: Chocolate hazelnut mascarpone torte with raspberries pt 1
 Categories: None
      Yield: 12 Servings
 
MMMMM-------------------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

MMMMM----------------------FRAMBOISE SYRUP---------------------------
    1/4 c  Water
      2 tb Granulated sugar
      1 tb Framboise liqueur
      1 ts Vanilla extract

MMMMM------------------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

MMMMM--------------------------ASSEMBLY-------------------------------
      5 c  Fresh raspberries

MMMMM----------------------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