See part 1
until ready to use. Assemble the cake: Using a long serrated knife,
cut the cake lengthwise into 3 long strips of equal width. Place one
cake strip on a wire rack. Using a pastry brush, moisten the top of
the chocolate cake strip with some of the framboise syrup. Using an
offset metal cake spatula, spread 1/4 cup of the mascarpone cream
over the moistened cake strip. Cover the cream-coated strip with a
layer of raspberries, placed stem-side-down in even rows over the
cake (this will take approximately 2 1/3 cups of raspberries). Scrape
l 1/2 cups of the mascarpone cream on top of the raspberries. Using a
small offset metal spatula smooth the cream into an even layer,
allowing it to settle into the gaps in between the raspberries.
Sprinkle 1/4 cup of the ground praline over the cream layer. Place a
second cake strip on top of the praline; repeat the preceding
layering process and top with the final cake strip. Reserve the
remaining ground praline to garnish the sides of the cake. Spread the
remaining mascarpone cream in a thin even layer around the sides of
the cake, filling in all the gaps. Place the wire rack with the cake
on it in the refrigerator for l hour to set. Make the glaze: Place
the chocolate in a medium bowl. In a small saucepan, bring the cream
and corn syrup to a gentle boil. Pour the hot cream mixture over the
chocolate.
Let the mixture stand for 30 seconds to melt the chocolate. Gently
whisk until smooth. Allow the glaze to cool for 5 minutes. Glaze the
cake: Remove the cake from the refrigerator and place the wire rack
on a baking sheet. Pour the glaze over the cake, covering it
completely. While the glaze is still wet, put the remaining ground
praline around the sides of the cake. Refrigerate the cake for 5 to
10 minutes, until the glaze is set. Garnish the top of the cake with
the caramelized hazelnuts.
Per serving: 1159 Calories (kcal); 75g Total Fat; (55% calories from
fat); 10g Protein; 124g Carbohydrate; 234mg Cholesterol; 408mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2
Fruit; 14 1/2 Fat; 5 1/2 Other Carbohydrates
Yields
8 servings