Recipe - Hazelnut Cappuccino Torte

TORTE
8 ounce Semisweet chocolate, cut up
8 ounce Milk chocolate, cut up
1 cup Whipping cream
2 tablespoon Instant coffee crystals
5 Eggs
One fourth cup Coffee liqueur or coffee
1 teaspoon Vanilla
One half cup Allpurpose flour
One fourth cup Sugar
1 cup Chopped toasted hazelnuts
(filberts) or almonds

MOCHA CREAM
One half cup Whipping cream
2 tablespoon Coffee liqueur

In a heavy saucepan, heat chocolates, whipping cream, and coffee crystals
over low heat until melted, stirring constantly. Cool to room temperature.

In a large mixing bowl beat eggs, coffee liqueur, and vanilla with an
electric mixer on low speed until combined. Add flour and sugar. Beat on
medium to high speed for 8 minutes. (The batter should be light and
slightly thickened.) Fold about One fourth 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 9inch springform pan. Spread
batter into pan. Bake in a 325 F oven for 4045 mintues or until slightly
puffed around outer edge (center will be slightly soft). Cool in pan on a
rack for 20 minutes. Removes sides of pan. Cool. Cover and chill 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, beat One half cup whipping cream and
2 T coffee liqueur with chilled beaters of an electric mixer on medium to
high speed just until stiff peaks form.

Per serving: 445 cal, 31 g fat (12 g sat), 130 mg chol, 58 mg sodium, 7 g
pro.

Reprinted from Better Homes and Gardens Magazine, Nov. 1996.
Posted to MMRecipes Digest V3 #316

Date: Mon, 18 Nov 1996 14:45:58 0800

From: Julie Bertholf jewel1@ix.netcom.com