I changed the crust recipe to just a graham crust because the original did have nuts in it. The recipe below does include the original for the crust.
The rich confection below is made up of two layers, one of fudgy chocolate and the other of a creamy cappuccino blend. Then the torte is laden with whipped cream and grated chocolate. This one is sure to impress family and friends.
Cappuccino Torte
adapted from Bon Appetit
Crust
5 tbs melted cooled butter
4 whole graham crackers
pinch of salt
1/4 cup of sugar
1/2 cup slivered almonds
1/2 cup chopped walnuts
Fudge Layer
1/2 cup or one stick unsalted butter, cut into 8 cubes at room temp
2 cups heavy whipping cream
1 lb of semi sweet chocolate ( finely chopped)
2 tbs light corn syrup
Cappuccino Buttercream Layer
1 tbs instant espresso powder
2 1/2 cups brown sugar, packed
4 oz unsweetened chocolate, chopped
1 tsp hot water
1/2 cup water
6 egg yolks
1 1/2 cups or 3 sticks butter, room temp
Coffee Whipped Cream
1 1/4 cups chilled whipping cream
1/2 tsp vanilla extract
2 tbs powdered sugar
2 tsp instant espresso powder
2 oz semisweet chocolate, grated
Prepare a 10 inch springform pan by buttering all the interior. Preheat the oven to 350 degrees. Grind the graham crackers into a powder using a food processor. Add the nuts, sugar and salt and pulse on and off until the mixture turns into coarse crumbs. Put the butter in and continue to process until all is evenly distributed.
Press the mixture evenly into the bottom of the spring form pan. Bake for about 15 minutes or until edges start turn a darker hue. Remove and let cool. Turn off oven.
To make the first layer, which is the fudge layer, pour cream in a heavy saucepan and let come to a boil. Then turn the temperature down low. Mix in the chocolate until all is melted and smooth. Remove from heat and stir in corn syrup. Taking one cube of butter and stir. Continue to add butter, one piece at a time until all is mixed in. Remove from heat and let cool 20 min. Pour the fudge into the prepared pan and place in refrigerator to cool for 2 hours. After the two hours, start on the next layer.
In a small bowl, dissolve the espresso powder in the tsp of hot water. Also, melt the unsweetened chocolate in a double boiler. Set both aside.
For the cappuccino layer, place sugar and 1/2 cup of water in a heavy saucepan over low heat. Stir until the sugar dissolves and avoid scraping sides of the pan. Then turn the temperature up to medium and let come to a boil for 2 minutes. Remove from heat.
Using a stand mixer, beat the egg yolks at high speed for 3 minutes. Yolks should be lighter in color and thicker than the original. Leave the mixer running and pour a slow, steady stream of the sugar water into the egg yolks. Do not scrape sides of bowl. Run mixer for about 12-15 minutes. Then change to medium speed and add one tablespoon of butter. Continue to mix as each single tablespoon is tossed into the batter one at a time.
With the mixer on low, stir in the espresso mixture as well as the melted chocolate until blended.
Take the torte from the refrigerator and pour the cappuccino layer on top. Lay a piece of wax paper on top and refrigerate overnight.
The next morning, run a knife around the inside edge of the pan to loosen the torte. Release the pan sides. Place back in the fridge.
Prepare the coffee whipped cream by mixing 1 tbs of whipping cream into a bowl with the espresso powder and the vanilla extract. Stir until the powder dissolves. Pour the rest of the cream into a separate bowl and beat for 30 seconds. Add the espresso mixture and powdered sugar. Beat until it forms firm peaks.
Take torte out of the refrigerator and cover sides and surface with 2/3 of the whipping cream. Press grated chocolate around the sides. Then use the remaining whipped cream to pipe rosettes around the top edge. Feel free to garnish the top with chocolate curls and/or chocolate covered coffee beans.
**LAST YEAR: Chocolate Yam Cake*