Best Chocolate Cappuccino Torte Recipes

CHOCOLATE CAPPUCCINO TORTE, BY LUCY WAVERMAN (A MATTER OF TASTE) - SERVES 10

Steps:

• Preheat oven to 325F. Butter a 10" springform pan and line base with parchment paper. Melt butter in a heavy pot over medium-low heat. Add ½ cup sugar and coffee, stirring until sugar dissolves. Add chocolate and stir until smooth. Scrape chocolate mixture into a large bowl. Stir in egg yolks and flour. Beat egg whites with an electric mixer until soft peaks form. Gradually beat in one-quarter of whites into chocolate mixture. Fold in remaining whites. Spoon batter into prepared pan. Place pan on a baking sheet and bake for 25 - 30 minutes, or until edges puff and crack slightly but centre is not completely set. Cake will set as it cools.. Cool in pan, cover and refrigerate overnight. Loosen sides of cake with a sharp knife. Release sides of pan. Whip cream with sugar until cream holds its shape. Spread over top of cake. Transfer cake to platter and sprinkle with cinnamon. Cut into wedges, wiping knife clean between each cut.

CHOCOLATE CAPPUCCINO TORTE

Steps:

• Preheat oven to 350F and grease a 9" round pan, line bottom with parchment.
• Mix together ground nuts, flour and instant coffee; set aside.
• Melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. Cool 15 min's then stir in sugar.
• Add eggs one at a time and beat well after each. Stir in nut mixture.
• Spread into pan and bake (on middle rack) 30-35 min's or until centre in set. Let cool 10 minute then remove from pan to a wire rack and cool completely. (*Note: at this point you can wrap and store the cake in the fridge for up to one week).
• Glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. Stir in cream amd mix well; cool until slightly thickened.
• To Glaze: Place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
• Chill at least 8 hours to set glaze.