Hazelnut Cappucino Torte

Answer 1

Ingredients

• 1 8 oz. pkg. semisweet chocolate cut up
• 1 1/3 cups 8 oz. Milk Chocolate pieces
• 1 cup whipping cream
• 2 tablespoons instant coffee crystals
• 5 eggs
• 1/4 cup coffee liqueur or coffee
• 1 teaspoon vanilla
• 1/2 cup flour
• 1/4 cup sugar
• 1 cup toasted hazelnuts or almonds chopped
• 1 recipe Mocha Cream
• Chocolate covered coffee beans optional Mocha Cream 1/2 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 1/4 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.