Preheat oven to 350°F [175°C] Line a 9-inch [2.5 L] springform
pan with parchment or waxed paper. Grease and flour the paper
lightly.
CAKE
Sift
cake flour and cocoa together. Beat the eggs and sugar in a
large bowl until triple in volume and texture of soft whipped
cream. Sift the cocoa mixture 1/3 at a time over the egg
mixture and fold in gently. Reserve 1/2 cup [125 mL] of
batter. Soften butter in a small bowl. Fold the reserved
batter into the butter; fold the butter mixture in the remaining
batter. Turn into prepared pan. Bake for 25 to 28 minutes or
until the cake pulls away from the side of the pan. Cool
on a rack for 10 minutes. Remove the outer ring. Let stand
until cooled; then remove the pan bottom. Slice cake
horizontally into 2 thin layers. Spread one layer with
1/3 cup [75 mL] of Raspberry sauce within 1/2 inch [1 cm] of
the edge; and the other layer with the Chocolate truffle
filling. Place the 2 layers together with the Raspberry
sauce and chocolate filling touching. Frost the top and side
with a thin base coat of the Chocolate Glaze. Refrigerate the
torte until firm. Soften the remaining Chocolate Glaze over
hot water until of pouring consistency. Pour into the center of the
torte and tilt the cake to allow the glaze to run down the side;
spread with a knife only if necessary. Let stand until
firm. Cut the torte into wedges and serve on dessert plates in
a pool of Raspberry sauce. Garnish with fresh raspberries and
whole hazelnuts.
RASPBERRY SAUCE
Heat the raspberries in a small saucepan just
until the berried release 1 cup [250 mL] of their juice. Press the
berries through a sieve and return the juice to the saucepan.
Reserve 2 tbsp [25 mL] of the juice. Blend the desired amount of
sugar with the juice in the saucepan. Dissolve the cornstarch in the
reserved juice. Set aside. Cook the sweetened berry juice over
medium-high heat until reduced by a third, stirring frequently.
Whisk the cornstarch mixture into the hot syrup and cook until
thickened, whisking constantly.
CHOCOLATE TRUFFLE FILLING
Spread the hazelnuts in a shallow pan. Roast at
375°F [190°C] for 20 to 30 minutes or until the skins crack. Rub the
warm nuts with a rough cloth (towel works great) to remove the
skins; cool and chop. Whisk egg yolk with whipping cream in a small
saucepan. Cook over medium heat to 160 degrees on a candy
thermometer, whisking constantly, remove from the heat. Add the
chocolate and stir until chocolate melts and blends well. Fold in
hazelnuts. Cool to spreading consistency.
CHOCOLATE GLAZE
Melt chocolate, whipping cream and butter in
saucepan over low heat, stirring often. Remove from heat. Let stand
until slightly thickened but pourable.
NOTE: Make cake ahead of time, wrap and freeze. Also the cake is easier to slice if frozen first.
Source: This recipe was the cover recipe in Beta Sigma Phi's 1998
cookbook.
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