Ingredients Jump to Instructions ↓

  1. 2 cups Cake flour

  2. 3/4 cup Unsweetened alkalized cocoa powder

  3. 1 1/4 teaspoon Baking soda

  4. 1/2 teaspoon Salt

  5. 12 tablespoons (1 1/2 sticks) unsalted butter, softened

  6. 1 cup Granulated sugar

  7. 3/4 cup Packed light brown sugar

  8. 2 larges Eggs; at room temperature

  9. 1 tablespoon Vanilla extract

  10. 11/3 cup Strongly brewed coffee; at room temperature


  12. 1/2 cup Granulated sugar

  13. 12 Perfect hazelnuts; toasted (see Note)

  14. 3/4 cup Hazelnuts; toasted

  15. 1/4 cup Water

  16. 2 tablespoons Granulated sugar

  17. 1 tablespoon Framboise liqueur

  18. 1 teaspoon Vanilla extract

  19. 2 cups Mascarpone cheese (Italian cream cheese)

  20. 3/4 cup Granulated sugar

  21. 1/4 cup Framboise liqueur

  22. 1 1/2 cup Heavy cream

  23. 5 cups Fresh raspberries

  24. 8 ounces Bittersweet chocolate; finely chopped

  25. 1 cup Heavy cream

  26. 1 tablespoon Light corn syrup

Instructions Jump to Ingredients ↑

  1. CHOCOLATE BUTTER CAKE FRAMBOISE SYRUP MASCARPONE CREAM FILLING ASSEMBLY CHOCOLATE GLAZE DIFFICULTY: ** PREPARATION: 3½ hours plus baking and chilling times. Recipe From: Chocolatier Magazine 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: 1.Position a rack in the center of the oven and preheat to 375 F. Line the bottom of a 17 ½-by-11 ½-inch jelly roll pan with parchment or waxed paper. Lightly spray the bottom and sides of the pan with nonstick cooking spray.

  2. 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.

  3. In a 4 ½-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.

  4. 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. Make the caramelized hazelnuts and hazelnut praline: 1.Lightly spray a baking sheet with nonstick cooking spray. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to medium-high and continue to cook without stirring for 4 to 6 minutes until the syrup caramelizes. Immediately remove the pan from the heat. Add the 12 perfect hazelnuts to the caramel and toss to coat. With an oiled fork, remove each hazelnut, letting the excess caramel drip back into the pan, and place them at one end of the prepared baking sheet. Quickly stir the ¾ cup of hazelnuts into the remaining hot caramel. Pour the hazelnut praline onto the other end of the baking sheet. Cool the praline for 30 minutes until hard. Reserve the individual caramelized hazelnuts for decorating the cake.

  5. Coarsely chop the praline. In a food processor fitted with the metal chopping blade, process the praline for 35 to 45 seconds until finely ground. continued in part 2


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