Cappuccino Torte
Cappuccino Torte might be a good recipe to expand your dessert recipe box. For 75 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 445 calories, 4g of protein, and 32g of fat each. It is brought to you by Taste of Home. A mixture of brown sugar, unsweetened chocolate, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so tasty. 77 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Overall, this recipe earns a rather bad spoonacular score of 26%. Try Cappuccino, Cappuccino Pudding, and Cappuccino Cupcakes for similar recipes.
Servings: 16
Preparation duration: 65 minutes
Ingredients:
1-1/2 cups packed brown sugar
1-1/2 cups butter, softened
Chocolate curls, optional
2 tablespoons confectioners' sugar
2 tablespoons corn syrup
6 egg yolks, lightly beaten
1-1/4 cups graham cracker crumbs
1-1/4 cups heavy whipping cream, divided
2 teaspoons instant coffee granules
2-1/2 cups semisweet chocolate chips
1/4 cup sugar
4 ounces unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
1/2 cup water
Equipment:
springform pan
bowl
sauce pan
whisk
frying pan
knife
Cooking instruction summary:
Directions In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill. For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours. For buttercream, dissolve coffee granules in hot water; set aside. In a large heavy saucepan over medium-high heat, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir for 2-5 minutes or until mixture is thickened. Remove from the heat; stir in dissolved coffee. Cool to room temperature. In a large bowl, beat butter until fluffy. Gradually beat in cooked sugar mixture. Beat on high for 2 minutes or until fluffy and light caramel-colored. Beat in cooled chocolate until blended. Spread over ganache layer. Refrigerate for 4 hours or overnight. Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving. Yield: 16 servings. Originally published as Cappuccino Torte in Taste of Home's Holiday & Celebrations CookbookAnnual 2005, p89 Nutritional Facts 1 slice equals 764 calories, 58 g fat (36 g saturated fat), 213 mg cholesterol, 269 mg sodium, 65 g carbohydrate, 3 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill.
2. For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil.
3. Pour over chocolate; whisk until smooth.
4. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally.
5. Pour over crust. Chill until firm, about 2 hours.
6. For buttercream, dissolve coffee granules in hot water; set aside. In a large heavy saucepan over medium-high heat, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved.
7. Remove from the heat.
8. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir for 2-5 minutes or until mixture is thickened.
9. Remove from the heat; stir in dissolved coffee. Cool to room temperature.
10. In a large bowl, beat butter until fluffy. Gradually beat in cooked sugar mixture. Beat on high for 2 minutes or until fluffy and light caramel-colored. Beat in cooled chocolate until blended.
11. Spread over ganache layer. Refrigerate for 4 hours or overnight.
12. Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form.
13. Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving.
Nutrition Information:
covered percent of daily need
