Recipe - Cappuccino Torte

DENISE BRADSHAW BDGM08B

CRUST
4 Whole graham crackers
One half cup Chopped walnuts
One half cup Slivered almonds
One fourth cup Sugar
Salt
5 tablespoon Unsalted butter; Melted

FUDGE LAYER
2 cup Whipping cream
1 pound Semisweet choc; chopped
2 tablespoon Light corn syrup
One half cup Unsalted butter; cut up

CAPPUCCINO LAYER
2 One half cup Brown sugar
One half cup Water
6 Egg yolks
1 One half cup Unsalted butter/room temp
4 ounce Unsweetened choc.melted**

*espresso dissolved in 1 teaspoon hot water **chocolate is chpped, 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 & process until crumbs are evenlymoistened. Press crumbs into
bottom of prepared pan. Bake until edges begin to brown, about 15 min.
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 occasionallly. 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 tablespoon at
a time. Add espresso mixture, then melted chocolate. spread buttercream
over chilled duge 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