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Chocolate Rain Forest Praline Torte Pt 2
Chocolate Rain Forest Praline Torte Pt 2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate
Ingredients List
- See part 1
Directions
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.
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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