---------- Recipe via Meal-Master (tm) v8.05
       Title: Choc Hazelnut Mascarpone Torte 2
  Categories: Cakes
       Yield: 8 servings
            E  *****
    Make the caramelized hazelnuts and hazelnut praline:
   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.
   remove the pan from the heat. Add the 12 perfect hazelnuts to the caramel
   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 3/4 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.  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. Transfer
   the praline to a bowl and set aside.  Make the framboise syrup:
   In a small saucepan, combine the water and sugar. Cook over medium heat,
   stirring constantly with a wooden spoon until the sugar dissolves . Stop
   stirring; raise the heat to medium-high and bring the syrup to a boil.
   the pan from the heat and stir in the framboise liqueur and vanilla.  Make
   the mascarpone cream filling:
   In a 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip
   attachment, beat together the mascarpone cheese, sugar and framboise
   at medium speed until combined, about 1 minute. While continuing to beat
   mixture, gradually add the heavy cream; increase the speed to medium-high
   beat the mascarpone mixture until soft peaks form and the mixture is
   spreadable. Cover and refrigerate the cream 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
   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
   metal spatula smooth the cream into an even layer, allowing it to settle
   the gaps in between the raspberries. Sprinkle 1/4 cup of the ground
   over the cream layer. Place a second cake strip on top of the praline;
   the preceding layering process and top with the final cake strip. Reserve
   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
   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
   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
   is still wet, put the remaining ground praline around the sides of the
   Refrigerate the cake for 5 to 10 minutes, until the glaze is set. Garnish
   top of the cake with the caramelized hazelnuts.