MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Rain Forest Praline Torte - Part Two
Categories: Cakes, Nuts, Dessert, Chocolate
Yield: 12 Servings

RECIPE CONTINUES

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 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: 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 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.

Recipe By: webmaster@godiva.com

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

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