Chocolate rain forest praline torte pt 2
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Chocolate rain forest praline torte pt 2
  Chocolate    Tortes  
Last updated 6/12/2012 1:15:52 AM. Recipe ID 45455. Report a problem with this recipe.
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      Title: Chocolate rain forest praline torte pt 2
 Categories: Godiva, Chocolate, Tortes
      Yield: 12 Servings
 
           See part 1
 
  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.
  
  Recipe 




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Recipe ID 45455 (Apr 03, 2005)

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