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@TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC
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@CHRS: ASCII 1
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Rain Forest Praline Torte - Part 1
Categories: Cakes, Chocolate, Nuts
Yield: 12 Servings
MMMMM--------------------------PRALINES-------------------------------
2/3 c Granulated sugar
1/4 c Water
1/4 c Cashews; unsalted, toasted
1/4 c Brazil nuts; blanched,
- toasted
MMMMM--------------------COCOA MERINGUE ROUND-------------------------
1/4 c Cashews; unsalted, toasted
1/4 c Brazil nuts; blanched,
- toasted
6 tb Granulated sugar; divided
1 tb All-Purpose slour
1 tb Unsweetened cocoa powder;
- nonalkalized
2 lg Egg whites; room temp
MMMMM----------------------CHOCOLATE CURLS---------------------------
6 oz Bittersweet chocolate
MMMMM-----------------------SOAKING SYRUP----------------------------
1/4 c Granulated sugar
1/2 c Water; divided
2 tb Dark rum
MMMMM--------------------------GANACHE-------------------------------
8 oz Bittersweet chocolate; fine
- chopped
2 c Heavy cream
MMMMM----------------------CHOCOLATE GLAZE---------------------------
6 oz Semisweet chocolate; fine
- chopped
3/4 c Heavy cream
2 tb Corn syrup
1 ts Vanilla extract
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.
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.
CONTINUED TO PART TWO
YIELD: 12 servings
Recipe from:
http://www.recipesource.com
Uncle Dirty Dave`s Archives
MMMMM
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