Text 24883, 111 rader
Skriven 2009-06-11 07:25:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Re: knee - part 2
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Rain Forest Praline Torte
 Categories: Cakes, Nuts, Dessert, Chocolate
      Yield: 12 Servings


  Make the rain forest cocoa meringue round: 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: 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: 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: 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 spring-form 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: 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: Run a thin-bladed knife carefully around edge of the
  torte to loosen it from the side of the spring-form 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 By: webmaster@godiva.com

  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "..onounce you man & wife!" "Yahoo!!! NO MORE ALIMONY!!!"
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)