Instructions: 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 of 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 offset metal spatula smooth the cream into an 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. Reserve the 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 cake, 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 chocolate.

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 glaze is still wet, put the remaining ground praline around the sides of the cake. Refrigerate the cake for 5 to 10 minutes, until the glaze is set. Garnish the top of the cake with the caramelized hazelnuts.

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