Ingredients
1 chocolate butter cake:
2 cup cake flour
3/4 cup unsweetened alkalized --
1 cocoa powder
1 1/4 tsp baking soda
1/2 tsp salt
12 tbsp unsalted butter -- softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs -- at room temperature
1 tbsp vanilla extract
1 1/3 cup strongly brewed coffee -- at
1 room temperature
1 caramelized hazelnuts and --
1 hazelnut praline:
1/2 cup granulated sugar
1/4 cup water
12 perfect hazelnuts --
1 toasted
1 framboise syrup:
1/4 cup water
2 tbsp granulated sugar
1 tbsp framboise liqueur
1 tsp vanilla extract
1 mascarpone cream filling:
2 cup mascarpone cheese (italian
1 cream cheese)
3/4 cup granulated sugar
1/4 cup framboise liqueur
1 1/2 cup heavy cream
1 assembly:
5 cup fresh raspberries
1 chocolate glaze:
8 oz bittersweet chocolate --
1 finely chopped
1 cup heavy cream
1 tbsp light corn syrup
Directions
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: 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. 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. 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. 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. Continued..........
Recipe By :
Servings: 8 servings
Chocolate Hazelnut Mascarpone Torte 1 Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is possible to follow the history of `recipes` far back into the distant past, in fact as far as early Egypt, and quite possibly further than that. However, these, ancient cookbooks were just primitive hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During Roman times around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. He also tells us how the early Romans used many spices and herbs, including a few you will know such as thyme, mint and dill. During the succeeding few hundred years, the upper-class families of Europe strove to lay on the most exotic banquets, and because of this cooks and their recipe collections could command a high salary. Even so, it wasn`t until the 19th century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking books are starting to become popular mostly due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Chocolate Hazelnut Mascarpone Torte 1 recipe.
