INGREDIENTS

INSTRUCTIONS

Note: Position a rack in the center of the oven and preheat to 350F.
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.  Make the
caramelized hazelnuts and hazelnut praline: Lightly spray a  baking
sheet with nonstick cooking spray. In a small saucepan,  combine the
sugar and water. Cook over medium heat, stirring  constantly, until the
sugar dissolves. Increase the heat to  medium-high and continue to cook
without stirring for 4 to 6 minutes  until the syrup caramelizes.
Immediately remove the pan from the  heat. Add the 12 perfect hazelnuts
to the caramel and toss to coat.  With an oiled fork, remove each
hazelnut, letting the excess caramel  drip back into the pan, and place
them at one end of the prepared  baking sheet. Quickly stir the 3/4 cup
of hazelnuts into the  remaining hot caramel. Pour the hazelnut praline
onto the other end  of the baking sheet. Cool the praline for 30
minutes until hard.  Reserve the individual caramelized hazelnuts for
decorating the cake.  Coarsely chop the praline. In a food processor
fitted with the metal  chopping blade, process the praline for 35 to 45
seconds until finely  ground. Transfer the praline to a bowl and set
aside. Make the  framboise syrup: In a small saucepan, combine the
water and sugar.  Cook over medium heat, stirring constantly with a
wooden spoon until  the sugar dissolves . Stop stirring; raise the heat
to medium-high  and bring the syrup to a boil. Remove the pan from the
heat and stir  in the framboise liqueur and vanilla.  Make the
mascarpone cream filling: In a 4 1/2-quart bowl of a  heavy-duty
electric mixer using the wire whip attachment, beat  together the
mascarpone cheese, sugar and framboise liqueur at medium  speed until
combined, about 1 minute. While continuing to beat the  mixture,
gradually add the heavy cream; increase the speed to  medium-high and
beat the mascarpone mixture until soft peaks form and  the mixture is
spreadable. Cover and refrigerate the cream  continued in part 2

A Message from our Provider:

“Down in the mouth? It’s time for a faith lift”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 855
Calories From Fat: 424
Total Fat: 48.3g
Cholesterol: 194.9mg
Sodium: 477.3mg
Potassium: 257.2mg
Carbohydrates: 100.4g
Fiber: 5.6g
Sugar: 66.2g
Protein: 8.2g