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Cappuccino Torte

Author/Submitted by:
Servings: 12
Categories: Chocolate / Coffee / Desserts / Tortes


4    Whole graham crackers
1/2  c  Chopped walnuts
1/2  c  Blanched slivered almonds
1/4  c  Sugar
5  tb  Unsalted butter, melted and cooled

-----FUDGE LAYER-----
2  c  Whipping cream
1  lb  Semisweet chocolate, finely chopped
2  tb  Light corn syrup
1/2  c  Unsalted butter, cut into 8 pieces, room temp

2 1/2  cups  Brown sugar, packed
1/2  cup  Water
6    Egg yolks
1 1/2  cups  Unsalted butter, room temperature
1  tablespoon  Instant espresso powder, dissolved in 1 tsp Water
4  ounces  Unsweetened chocolate, chopped, melted, cooled to lukewarm

1 1/4  cups  Whipping cream, chilled
2  teaspoons  Espresso coffee, instant
1/2  teaspoon  Vanilla extract

    Chocolate shavings
    Chocolate coffee bean candies

1. For Crust: Preheat oven to 350 degrees F. Butter a 10-inch springform pan with 2-3/4-inch sides. In a food processor, process graham crackers until coarsely ground. Add nuts, sugar and salt and process mixture until coarsely chopped, using on/off turns. Add butter and process until evenly distributed. Press crumb mixture into bottom of prepared pan. Bake 15 minutes, until edges start to brown. Cool.

2. For Fudge Layer: In a heavy medium saucepan, bring cream to a boil. Decrease heat to low, then stir in chocolate until melted. Remove from heat and stir in corn syrup. Stir in butter, a piece at a time, until mixture is smooth. Let cool, stirring now and then, until lukewarm. Pour fudge into cooled crust. Place pan in refrigerator for 2 hours, until fudge is firm.

3. For Cappuccino Buttercream Layer: In a heavy medium saucepan over very low heat, cook and stir sugar and water until sugar has dissolved. Bring mixture to a boil and let cook 2 more minutes. In the meantime, beat yolks in electric mixer bowl on high speed until thick. With mixer running, gradually add boiling syrup to yolks, taking care not to scrape sides of saucepan. Continue beating another 15 minutes, until yolk mixture is cool. On medium speed, beat in butter, one tablespoon at a time. Blend in dissolved espresso mixture and melted chocolate. Spread buttercream over chilled fudge layer. Loosely cover pan with waxed paper and chill in refrigerator overnight. Loosen torte by running a small knife around edges of pan. Remove pan sides. Spread Coffee Whipped Cream around top and sides of torte, reserving some for decorating top of dessert. Press grated chocolate around sides of torte. Place torte on serving platter. Using a pastry bag fitted with medium star tip, pipe remaining Coffee Whipped Cream in rosettes around perimeter of top of torte. Garnish with chocolate shavings and coffee bean candies, if desired. Let stand 1 hour at room temperature before serving.

4. Coffee Whipped Cream: Mix together 1 tablespoon whipping cream, espresso powder and vanilla in a small bowl, stirring until powder dissolves. Whip remaining cream until it starts to thicken. Add coffee mixture and powdered sugar; continue beating until mixture forms firm peaks.

Adapted by Karen Mintzias from a recipe in: Bon Appetit (October 1990)

Adapted by Karen Mintzias from a recipe in: Bon Appetit (October 1990)

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