astray recipes: Hazelnut cappucino torte

Categories: Desserts
Yield: 14 Servings

Measure	Ingredient
1	8 oz. pkg semisweet chocolate; cut up
1⅓	Cups 8 oz milk chocolate pieces
1 cup	Whipping cream
2 tablespoons	Instant coffee crystals
5	Eggs
¼ cup	Coffee liqueur or coffee
1 teaspoon	Vanilla
½ cup	Flour
¼ cup	Sugar
1 cup	Toasted hazelnuts or almonds; chopped
1	Recipe Mocha Cream
	Chocolate covered coffee beans; optional
	Mocha Cream
½ cup	Whipping cream
2 tablespoons	Coffee liqueu

In a heavy saucepan, heat semisweet and milk chocolates, whipping cream and coffee crystals over low heat unitl melted, stirring constantly. Cool to room temperature.

In a large mixing bowl beat eggs, coffee liqueur and vanilla with a electric mixer on low speed till combined. Add flour and sugar. Beat on medium to high speed for 8 minutes. (the batter should be light and slightly thickened.) Fold about ¼ of the mixture into chocolate mixture.

Fold chocolate mixture into remaining egg mixture. Fold in nuts.

Grease and flour the bottom and sides of a 9" springform pan. Spread batter into pan. Bake in a 325 oven for 40 to 45 minutes or until slightly puffed around the outer edge (center will be slightly soft). Cool in pan on a rack for 20 minutes. Remove sides of pan. Cool. Cover and chill for up to 24 hours.

To serve, let stand at room temperature for 30 minutes. Top with Mocha Cream and if desired, coffee beans.

Mocha Cream: In a chilled small mixing bowl combine both ingredients and with chilled beaters, beat on medium to high speed just until stiff peaks form.

Posted to FOODWINE Digest 04 Oct 96 Date: Fri, 4 Oct 1996 18:13:37 -0400 From: Laura Hunter <LHunter722@...>

hazelnut cappucino torte