Chocolate Raspberry & Hazelnut Torte

A very special dessert for Valentines Day. A dessert your loved ones will fondly remember. Don't be intimated by the length of this recipe, sometimes we want to prepare the very best, and this one gets a gold star.    Serves 12
chocolate raspberry torte

1/2 cup Sifted cake flour 125 mL
1/4 cup Dutch process cocoa 50 mL
4 Eggs, at room temperature 4
1/2 cup Sugar 125 mL
2 tbsp Butter 30 mL
Raspberry Sauce
Chocolate Truffle Filling
Chocolate Glaze
Fresh raspberries
Hazelnuts, whole

16 oz Fresh or frozen raspberries 500 g
1/3 to 1/2 cup Sugar 75 to 125 mL
1 tbsp Cornstarch 15 mL

1/3 cup Shelled hazelnuts 75 mL
1 Egg yolk 1
1/3 cup Whipping cream 75 mL
6 oz Semisweet chocolate 175 g

6 oz Semisweet chocolate 175 g
1/4 cup Whipping cream 50 mL
1/4 cup Unsalted butter 50 mL

Preheat oven to 350F [175C]  Line a 9-inch [2.5 L] springform pan with parchment or waxed paper.  Grease and flour the paper lightly.

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.

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.

Spread the hazelnuts in a shallow pan. Roast at 375F [190C] 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.

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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