Title: Chocolate rain forest praline torte pt 1
 Categories: Godiva, Chocolate, Tortes
      Yield: 12 Servings
 
           -----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