CHOCOLATE BUTTER CAKE:
2 c CAKE FLOUR 1 c GRANULATED SUGAR
3/4 c UNSWEETENED ALKALIZED 3/4 c PACKED LIGHT BROWN SUGAR
-COCOA POWDER 2 lg EGGS, AT ROOM TEMPERATURE
1 1/4 ts BAKING SODA 1 tb VANILLA EXTRACT
1/2 ts SALT 1 1/3 c STRONGLY BREWED COFFEE,
12 tb UNSALTED BUTTER, SOFTENED -AT ROOM TEMPERATURE
———————-CARAMELIZED HAZELNUTS AND———————-
-HAZELNUT PRALINE:
1/2 c GRANULATED SUGAR 12 PERFECT HAZELNUTS, TOASTED
1/4 c WATER
-FRAMBOISE SYRUP:-
1/4 c WATER 1 tb FRAMBOISE LIQUEUR
2 tb GRANULATED SUGAR 1 ts VANILLA EXTRACT
———————-MASCARPONE CREAM FILLING:———————-
2 c MASCARPONE CHEESE (ITALIAN 1/4 c FRAMBOISE LIQUEUR
-CREAM CHEESE) 1 1/2 c HEAVY CREAM
3/4 c GRANULATED SUGAR
ASSEMBLY:
5 c FRESH RASPBERRIES -FINELY CHOPPED
CHOCOLATE GLAZE: 1 c HEAVY CREAM
8 oz BITTERSWEET CHOCOLATE, 1 tb LIGHT CORN SYRUP
Note: Position a rack in the center of the oven and preheat to 350 F.
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.
Continued……….
Yields
8 servings