Recipe

Choc Zucchini Cake Recipe

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Ingredients

See part 1

Directions

Step #1 until ready to use.
Step #2 Assemble the cake: Using a long serrated knife, cut the cake lengthwise into 3 long strips of equal width.
Step #3 Place one cake strip on a wire rack.
Step #4 Using a pastry brush, moisten the top of the chocolate cake strip with some of the framboise syrup.
Step #5 Using an offset metal cake spatula, spread 1/4 c of the mascarpone cream over the moistened cake strip.
Step #6 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 c of raspberries).
Step #7 Scrape l 1/2 c of the mascarpone cream on top of the raspberries.
Step #8 Using a small offset metal spatula smooth the cream into an even layer, allowing it to settle into the gaps in between the raspberries.
Step #9 Sprinkle top 1/4 c of the ground praline over the cream layer.
Step #10 Place a second cake strip on top of the praline; repeat the preceding layering process & top this with the final cake strip.
Step #11 Reserve the remaining ground praline to garnish the sides of the cake.
Step #12 Spread the remaining mascarpone cream in a thin even layer around the sides of the cake, filling in all the gaps.
Step #13 Place the wire rack with the cake on it in the refrigerator for l hr to set.
Step #14 Make the glaze: Place the chocolate in a medium bowl.
Step #15 In a small saucepan, bring the cream & corn syrup to a gentle boil.
Step #16 Pour the hot cream mixture over the chocolate.
Step #17 Let the mixture stand for 30 seconds to melt the chocolate.
Step #18 carefully whisk until smooth.
Step #19 Allow the glaze to cool for 5 mins.
Step #20 Glaze the cake: Remove the cake from the refrigerator & place the wire rack on a baking sheet.
Step #21 Pour the glaze over the cake, covering it completely.
Step #22 While the glaze is still wet, put the remaining ground praline around the sides of the cake.
Step #23 put in the fridge the cake for 5 to 10 mins, until the glaze is set.
Step #24 Garnish the top of the cake with the caramelized hazelnuts.
Step #25 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.
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