0
(0)
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

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?