Recipe - Hazelnut Cappucino Torte

1 8 oz. pkg semisweet
chocolate; cut up
1 1/3 Cups 8 ounce milk chocolate
pieces
1 cup Whipping cream
2 tablespoon Instant coffee crystals
5 Eggs
One fourth cup Coffee liqueur or coffee
1 teaspoon Vanilla
One half cup Flour
One fourth cup Sugar
1 cup Toasted hazelnuts or
almonds; chopped
1 Recipe Mocha Cream
Chocolate covered coffee
beans; optional
Mocha Cream
One half cup Whipping cream
2 tablespoon 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 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 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.

Posted to FOODWINE Digest 04 Oct 96

Date: Fri, 4 Oct 1996 18:13:37 0400

From: Laura Hunter LHunter722@AOL.COM