Cappuccino Torte Recipe - Cooking Index
Cappuccino Torte Recipe - Cooking Index
| Crust | ||
| 4 | Graham crackers | |
| 1/2 cup | 73g / 2.6oz | Chopped walnuts |
| 1/2 cup | 46g / 1.6oz | Slivered almonds |
| 1/4 cup | 49g / 1.7oz | Sugar |
| Salt | ||
| 5 tablespoons | 75ml | Unsalted butter - melted |
| Fudge Layer | ||
| 2 cups | 474ml | Whipping cream |
| 1 lb | 454g / 16oz | Semisweet choc - chopped |
| 2 tablespoons | 30ml | Light corn syrup |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - cut up |
| Cappuccino Layer | ||
| 2 1/2 cups | 400g / 14oz | Brown sugar |
| 1/2 cup | 118ml | Water |
| 6 | Egg yolks | |
| 1 1/2 cups | 297g / 10oz | Unsalted butter/room temp |
| 4 oz | 113g | Unsweetened choc. Melted** |
*espresso dissolved in 1 ts hot water **chocolate is chopped, 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 and process until crumbs are evenly moistened. Press crumbs into bottom of prepared pan. Bake until edges begin to brown, about 15 minutes. 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 occasionally. 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 butter cream over chilled fudge 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
Source:
Good Housekeeping, 5/97
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