Make the caramelized hazelnuts and hazelnut praline:
Lightly spray a baking sheet with nonstick cooking spray. In a
saucepan, combine the sugar and water. Cook over medium heat,
constantly, until the sugar dissolves. Increase the heat to
and continue to cook without stirring for 4 to 6 minutes until the
caramelizes. Immediately remove the pan from the heat. Add the 12
perfect hazelnuts to the caramel and toss to coat. With an oiled
remove each hazelnut, letting the excess caramel drip back into
and place them at one end of the prepared baking sheet. Quickly
3/4 cup of hazelnuts into the remaining hot caramel. Pour the
praline onto the other end of the baking sheet. Cool the praline
minutes until hard. Reserve the individual caramelized hazelnuts
decorating the cake.
Coarsely chop the praline. In a food processor fitted with the
chopping blade, process the praline for 35 to 45 seconds until
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
stirring constantly with a wooden spoon until the sugar
stirring; raise the heat to medium-high and bring the syrup to a
Remove the pan from the heat and stir in the framboise liqueur and
Make the mascarpone cream filling:
In a 4 1/2-quart bowl of a heavy-duty electric mixer using the
attachment, beat together the mascarpone cheese, sugar and
liqueur at medium speed until combined, about 1 minute. While
to beat the mixture, gradually add the heavy cream; increase the
to medium-high and beat the mascarpone mixture until soft peaks
the mixture is spreadable. Cover and refrigerate the cream until
Assemble the cake:
Using a long serrated knife, cut the cake lengthwise into 3 long
of equal width. Place one cake strip on a wire rack.
Using a pastry brush, moisten the top of the chocolate cake strip
some of the framboise syrup. Using an offset metal cake spatula,
1/4 cup of the mascarpone cream over the moistened cake strip.
cream-coated strip with a layer of raspberries, placed
even rows over the cake (this will take approximately 2 1/3 cups
raspberries). Scrape l 1/2 cups of the mascarpone cream on top of
raspberries. Using a small offset metal spatula smooth the cream
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.
the remaining ground praline to garnish the sides of the cake.
the remaining mascarpone cream in a thin even layer around the
the cake, filling in all the gaps. Place the wire rack with the
it in the refrigerator for l hour to set.
Make the glaze:
Place the chocolate in a medium bowl. In a small saucepan, bring
cream and corn syrup to a gentle boil. Pour the hot cream mixture
the chocolate. Let the mixture stand for 30 seconds to melt the
chocolate. Gently whisk until smooth. Allow the glaze to cool for
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
While the glaze is still wet, put the remaining ground praline
the sides of the cake. Refrigerate the cake for 5 to 10 minutes,
the glaze is set. Garnish the top of the cake with the caramelized