Cappuccino torte

Yield: 12 servings

Measure Ingredient
4 Whole graham crackers
½ cup Chopped walnuts
½ cup Slivered almonds
2 cups Whipping cream
1 pounds Semisweet choc; chopped
2½ cup Brown sugar
½ cup Water
6 Egg yolks
¼ cup Sugar
5 tablespoons Unsalted butter; Melted
2 tablespoons Light corn syrup
½ cup Unsalted butter; cut up
1½ cup Unsalted butter/room temp
4 ounces Unsweetened choc.melted**




*espresso dissolved in 1 ts hot water **chocolate is chpped, melted, then cooled to lukewarm

CRUST - Preheat oven to 350. Butter 10" springform pan. Grind graham crackers to crumbs in processor. Add nuts, sugar andsalt; chop coarsely. Add butter & process until crumbs are evenlymoistened.

Press crumbs into bottom of prepared pan. Bake until edges begin to brown, about 15 min. Cool.

FUDGE LAYER - Bring cream to a boil in heavy med. saucepan. Reduce heat to low. Add chocolate, stir until melted. Remove from heat. Mix in corn syrup; add butter (that was cut into eighths) one piece at a time, stirring until smooth. Cool to lukewarm, stirring occasionallly. Pour fudge into cooled crust. Refrigerate until firm, about 2 hours.

CAPPUCCINO LAYER - Cook sugar and water in heavy med. saucepan over very low heat until thick. With mixer running, gradually pour boiling syrup into yolks (do not scrape saucepan). continue to beat until yolk mixture is cool, about 15 minutes. Reduce mixer speed to medium.

Mix in butter 1 tb at a time. Add espresso mixture, then melted chocolate. spread buttercream over chilled duge layer. Cover pan loosely with waxed paper ~ refrigerate overnight.

TO SERVE - Run small sharp knife around sides of pan. Carefully release springform pan sides. May be served with whipped cream Adapted from Bon Appetit, Oct. 1990

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