Chocolate Rain Forest Praline Torte:

Rain forest praline:

2/3 cup granulated sugar
1/4 cup water
1/4 cup unsalted cashew nuts, toasted (about 2 ounces)
1/4 cup blanched Brazil nuts, toasted (about 2 ounces)

Rain forest-cocoa meringue round:

1/4 cup unsalted cashew nuts, toasted (about 2 ounces)
1/4 cup blanched Brazil nuts, toasted (about 2 ounces)
6 tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
1 tablespoon unsweetened, nonalkalized cocoa powder
2 large egg whites, at room temperature

Chocolate curls:

6 ounces bittersweet chocolate

1/4 cup granulated sugar
1/2 cup water, divided
2 tablespoons dark rum

Chocolate rain forest praline ganache:

8 ounces bittersweet chocolate, finely chopped
2 cups heavy cream

6 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
2 tablespoons corn syrup
1 teaspoon vanilla extract

Make the rain forest praline:

1. Line a baking sheet with foil and butter lightly. Set aside. In a small, heavy saucepan, combine the sugar and 1/4 cup of water. Cook the mixture over medium heat, stirring constantly with a wooden spoon until the sugar is dissolved. Increase the heat to medium-high and bring the sugar syrup to a boil without stirring; cook the syrup until it caramelizes and turns an amber color. Remove the pan from the heat and stir in the toasted nuts, stirring for about 1 minute. Pour the mixture onto the prepared baking sheet and allow it to cool completely.

Make the rain forest cocoa meringue round:

1. Position a rack in the center of the oven and preheat to 350 F. Line a baking sheet with foil. Lightly butter the foil, dust with flour, and tap off the excess. Using a small knife, trace one 9-inch circle on the baking sheet.
2. In a food processor fitted with the metal chopping blade, combine the toasted Brazil nuts, cashews and 4 tablespoons of the sugar. Process for 30 to 40 seconds, until finely ground. Add the flour and cocoa powder and pulse on and off 4 or 5 times, until well blended.
3. In a grease-free, 4 1/2-quart bowl of a heavy-duly electric mixer, using the whip attachment. whip the whites until stiff peaks form. Gradually add the remaining 2 tablespoons of sugar and whip until the whites are shiny and stiff but not dry.
4. Sprinkle the nut cocoa mixture over the beaten whites, and using a rubber spatula, quickly fold the mixtures until just blended.
5. Fill a pastry bag fitted with a medium plain tip (such as Ateco #5) with the mixture. Pipe a spiral pattern of the meringue, about 1/2-inch thick, into the outlined circle on the baking sheet. If there are any holes, pipe meringue into the spaces, then using a small offset metal spatula spread the meringue evenly.
6. Bake the rounds for about 25 minutes, until the edges begin to brown. Remove the baking sheet to a rack and let cool completely. Carefully, peel the aluminum foil off the bottom of the meringue.

Make the chocolate curls:

1. Temper the chocolate according to the directions fortempering. Spread the tempered chocolate onto a clean, dry counter or work surface. Before the chocolate hardens, make the curls by holding a metal dough scraper or 4-inch metal spatula at a 45 degree angle and pushing away from you. The chocolate will curl upon itself. Using a bamboo skewer gently lift the curls onto a foil-lined baking sheet and set aside until ready to assemble the torte.

Make the caramel rum syrup:

1. In a small, heavy saucepan, combine the sugar and 1/4 cup of water. Cook the mixture over medium heat, stirring constantly with a wooden spoon until the sugar is dissolved. Increase the heat to medium-high and bring the sugar syrup to a boil without stirring; cook the syrup until it caramelizes and turns an amber color. Remove the pan from the heat and gradually pour in the remaining 1/4 cup of water (the mixture will bubble up). Return the pan to the heat and bring the caramel to a boil, stirring to dissolve any hardened caramel. Remove the pan from the heat and allow it to cool. Stir in the rum. Set aside until ready to assemble the torte.

Make the rainforest praline ganache:

1. Place the chocolate in a 4 1/2-quart bowl of a heavy-duty electric mixer. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Cover the ganache surface and chill for 1 hour, until it thickens to a pudding-like consistency.
2. Line a 9-inch springform pan with a cardboard cake circle. Trim the meringue circle to fit in the pan. Brush with the caramel rum syrup.
3. Put the praline in the bowl of a food processor fitted with the metal chopping blade. Process for 30 to 45 seconds, until finely ground. Add the ground pralines to the ganache. Add 2 tablespoons of the syrup to the ganache. Place the 4 1/2-quart bowl in the mixer stand. Whip the ganache at high speed for about 45 seconds until the ganache lightens in color and almost doubles in volume. Using a small offset spatula, immediately spread the ganache evenly over the meringue. Place the torte on a wire rack set over a baking sheet. Place the sheet in the refrigerator while you prepare the glaze.

Prepare the glaze:

1. Place the chocolate in a 2-quart liquid measuring cup. In a small saucepan over medium heat, bring the cream and corn syrup to a gentle boil. Pour the cream over the chocolate. diet the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. Let the glaze cool for 15 minutes.

Glaze the torte:

1. Run a thin-bladed knife carefully around edge of thetorte to loosen it from the side of the springform pan. Remove the side of the pan. Transfer the torte to a work area and, using a metal spatula, smooth the sides and top of the torte. Pour the glaze over the torte on the wire rack, covering it completely. Refrigerate the cake for 15 minutes until the glaze is set.
2. Hold the cake over the sheet with the chocolate curls, and with a gentle grasp, pile on the chocolate curls. Lift the small curls and press into the sides of the torte.