| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Godiva, Chocolate, Tortes | 12 | Servings | |
INGREDIENTS
| —–Rain Forest Praline—– | ||
| 2/3 | c | Granulated Sugar |
| 1/4 | c | Water |
| 1/4 | c | Cashew Nuts; unsalted, toasted |
| 1/4 | c | Brazil Nuts; blanched, toasted —Rain Forest-Cocoa Meringue Round—– |
| 1/4 | c | Cashew Nuts; unsalted, toasted |
| 1/4 | c | Brazil Nuts; blanched, toasted |
| 6 | tb | Granulated Sugar; divided |
| 1 | tb | All-Purpose Flour |
| 1 | tb | Unsweetened Cocoa Powder; (nonalkalized) |
| 2 | lg | Egg Whites; at room temperature —Chocolate Curls—– |
| 6 | oz | Bittersweet Chocolate —Caramel Rum Soaking Syrup—– |
| 1/4 | c | Granulated Sugar |
| 1/2 | c | Water; divided |
| 2 | tb | Dark Rum -Chocolate Rain Forest Praline Ganache— |
| 8 | oz | Bittersweet Chocolate; finely chopped |
| 2 | c | Heavy Cream —Chocolate Glaze—– |
| 6 | oz | Semisweet Chocolate; finely chopped |
| 3/4 | c | Heavy Cream |
| 2 | tb | Corn Syrup |
| 1 | ts | Vanilla Extract |
INSTRUCTIONS
Make the rain forest praline: 1. Line a baking sheet with foil and butter lightly. Set aside. 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 stir in the toasted nuts, stirring for about 1 minute. Pour the mixture onto the prepared baking sheet and allow it to cool completely. Make the rain forest cocoa meringue round: 1. 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: 1. 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: continued in part 2
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