Best Cappuccino Torte Recipes

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FUDGY ORANGE CAPPUCCINO TORTE



Fudgy Orange Cappuccino Torte image

This recipe is so gorgeous that it's on the cover of "Pillsbury Best Desserts." I made it to celebrate my sister's birthday and we all loved it. The chocolate orange combination is wonderful. It's fun to make since it uses brownie mix and sweetened condensed milk. I was out of both and used homemade brownie recipe and my recipe for copy cat sweetened condensed milk.

Provided by Roxygirl in Colorado

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 20

1 (19 1/2 ounce) package fudge brownie mix
1/2 cup oil
1/2 cup water
1/4 cup orange-flavored liqueur or 1/4 cup orange juice
2 eggs
1 teaspoon orange zest
4 ounces chocolate chips
1 cup sweetened condensed milk (NOT EVAPORATED!!!)
6 ounces chocolate chips
2 egg yolks, slightly beaten
2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
3/4 cup finely chopped nuts (I used walnuts)
1 1/2 cups whipping cream (I used Dream Whip)
1/4 cup powdered sugar
1/3 cup unsweetened cocoa (I used Nesquick)
2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
1 teaspoon orange zest
1/8 teaspoon salt
orange slice
chocolate curls

Steps:

  • Heat oven to 350 degrees.
  • Grease bottom only of 9 or 10 inch springform pan.
  • In large bowl, combine all brownie ingredients and mix thoroughly.
  • Spread in greased pan.
  • Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
  • Cool on wire rack until completely cooled (atleast an hour).
  • In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
  • Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
  • Gradually stir yolk mixture into hot mixture in saucepan.
  • Cook over medium heat 3 minutes, stirring constantly.
  • Remove from heat.
  • Stir in 2 tablespoons liqueur and nuts.
  • Refrigerate just until cool, about 25 minutes.
  • Spread cooled filling mixture over top of cooled brownie.
  • Refrigerate for 1 hour or until set.
  • To serve:.
  • Run a knife around sides of pan to loosen.
  • Remove sides of pan.
  • Place brownie on serving plate.
  • In large mixer, combine all topping ingredients until stiff peaks are formed.
  • Pipe or spoon topping mixture evenly over chilled filling.
  • Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).

Nutrition Facts : Calories 801.6, Fat 49.5, SaturatedFat 19.3, Cholesterol 139.4, Sodium 331.1, Carbohydrate 86.3, Fiber 3.6, Sugar 63.1, Protein 11.1

CAPPUCCINO TORTE



Cappuccino Torte image

Holidays are a time to spend with family and friends...it's also a chance to enjoy every bite of rich desserts like this! -Marcia Orlando, Boyertown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 22

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
GANACHE:
2-1/2 cups semisweet chocolate chips
2 cups heavy whipping cream
1/2 cup butter, cubed
2 tablespoons corn syrup
CAPPUCCINO BUTTERCREAM:
1 tablespoon instant coffee granules
1 tablespoon hot water
1-1/2 cups packed brown sugar
1/2 cup water
6 egg yolks, lightly beaten
1-1/2 cups butter, softened
4 ounces unsweetened chocolate, melted and cooled
COFFEE WHIPPED CREAM:
1-1/4 cups heavy whipping cream, divided
2 teaspoons instant coffee granules
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Chocolate curls, optional

Steps:

  • 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.

Nutrition Facts : Calories 764 calories, Fat 58g fat (36g saturated fat), Cholesterol 213mg cholesterol, Sodium 269mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE CAPPUCCINO TORTE, BY LUCY WAVERMAN (A MATTER OF TASTE) - SERVES 10



CHOCOLATE CAPPUCCINO TORTE, BY LUCY WAVERMAN (A MATTER OF TASTE) - SERVES 10 image

Categories     Cake     Chocolate     Dessert

Yield 10 servings

Number Of Ingredients 11

Cake
1 ½ cups butter
¾ cup granulated sugar
¼ cup strong coffee
1lb bittersweet chocolate, chopped
10 eggs - separated
2 tbsp all-purpose flour
Topping
2 cups whipping cream
2 tbsp granulated sugar
2 tsp ground cinnamon

Steps:

  • Preheat oven to 325F. Butter a 10" springform pan and line base with parchment paper. Melt butter in a heavy pot over medium-low heat. Add ½ cup sugar and coffee, stirring until sugar dissolves. Add chocolate and stir until smooth. Scrape chocolate mixture into a large bowl. Stir in egg yolks and flour. Beat egg whites with an electric mixer until soft peaks form. Gradually beat in one-quarter of whites into chocolate mixture. Fold in remaining whites. Spoon batter into prepared pan. Place pan on a baking sheet and bake for 25 - 30 minutes, or until edges puff and crack slightly but centre is not completely set. Cake will set as it cools.. Cool in pan, cover and refrigerate overnight. Loosen sides of cake with a sharp knife. Release sides of pan. Whip cream with sugar until cream holds its shape. Spread over top of cake. Transfer cake to platter and sprinkle with cinnamon. Cut into wedges, wiping knife clean between each cut.

CHOCOLATE CAPPUCCINO TORTE



Chocolate Cappuccino Torte image

Delicate enough to impress the in-laws....Decadent enough for a romantic dinner date with your other half!

Provided by SoupCookie

Categories     Dessert

Time 1h5m

Yield 1 torte, 6-12 serving(s)

Number Of Ingredients 11

2/3 cup hazelnuts, toasted and ground
1/4 cup flour
4 teaspoons instant coffee
1 cup butter
3/4 cup milk chocolate chips
1/3 cup semi-sweet chocolate chips
3/4 cup granulated sugar
4 eggs
1/4 cup butter
3/4 cup semi-sweet chocolate chips
2 tablespoons 10% cream

Steps:

  • Preheat oven to 350F and grease a 9" round pan, line bottom with parchment.
  • Mix together ground nuts, flour and instant coffee; set aside.
  • Melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. Cool 15 min's then stir in sugar.
  • Add eggs one at a time and beat well after each. Stir in nut mixture.
  • Spread into pan and bake (on middle rack) 30-35 min's or until centre in set. Let cool 10 minute then remove from pan to a wire rack and cool completely. (*Note: at this point you can wrap and store the cake in the fridge for up to one week).
  • Glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. Stir in cream amd mix well; cool until slightly thickened.
  • To Glaze: Place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
  • Chill at least 8 hours to set glaze.

Nutrition Facts : Calories 771.6, Fat 61.6, SaturatedFat 32.2, Cholesterol 245.3, Sodium 327.8, Carbohydrate 53.7, Fiber 3.5, Sugar 44.3, Protein 9.2

FUDGY ORANGE CAPPUCCINO TORTE



Fudgy Orange Cappuccino Torte image

Number Of Ingredients 23

BROWNIE
1 (1-pound 3.5-oz) package fudge brownie mix
1/2 cup oil
1/4 cup water
1/4 cup flavored orange liqueur or orange juice
2 eggs
1 teaspoon grated orange peel
4 ounces sweet dark chocolate or semi-sweet baking chocolate, coarsely chopped
FILLING
1 cup sweetened condensed milk (not evaporated)
6 ounces sweet dark chocolate or semisweet baking chocolate, chopped
2 eggs yolks, slightly beaten
2 tablespoons flavored orange liqueur or orange juice
3/4 cup finely chopped nuts
TOPPING
1 1/2 cups whipping cream
3/4 cup powdered sugar
1/3 cup unsweetened baking cocoa
2 tablespoons flavored orange liqueur or orange juice
1 teaspoon grated orange peel
1/8 teaspoon salt
GARNISH, IF DESIRED
orange slices, twisted and orange leaves

Steps:

  • Heat oven to 350°F. Grease bottom of 9- or 10-inch springform pan. In large bowl, combine all brownie ingredients except 4 oz. chocolate beat 50 strokes by hand. Stir in chocolate. Spread in greased pan. Bake at 350°F. for 40 to 45 minutes or until center is set. Cool completely.In medium saucepan, combine condensed milk and 6 oz. chocolate. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Stir in 2 tablespoons liqueur and nuts. Refrigerate until just cool, about 25 minutes. Spread filling mixture over top of cooled brownies. Refrigerate at least I hour or until filling is set.Run knife around sides of pan to loosen remove sides of pan. To serve, place brownie on serving plate. In large bowl, beat all topping ingredients until stiff peaks form. Pipe or spoon topping mixture evenly over chilled filling. Garnish with orange slices and leaves. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry brownie mix. Bake at 375°F. for 35 to 45 minutes.Nutrition Per Serving: Calories 540 Protein 6g Carbohydrate 60g Fat 30g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CAPPUCCINO TORTE



Cappuccino Torte image

Coffee and chocolate mousse on shortbread biscuits base.

Provided by polluks80

Time 30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Mix the butter with the biscuits and cinnamon. Spoon into the base of a 20cm/8in loose-based tin and press down well. Chill in the fridge while making the filling.
  • Sprinkle the gelatine over the cold water. Leave to soften for 5 minutes, then place the bowl over a pan of hot water and stir to desolve.
  • Whisk the egg yolks and sugar until thick. Put the chocolate in a bowl with the coffee and stir until melted. Add the egg mixture, then cook gently in a pan for 1-2 minutes until thickened. Stir in the gelatine. Leave until just beginning to set, stirring occasionally.
  • Whip 150ml of the cream until soft peaks form. Whisk the egg whites until stiff. Fold the cream into the coffee mixture, followed by the egg whites. Pour the mixture over the biscuit base and chill for 2 hours.
  • When ready to serve, remove the torte from the tin and transfer to a serving plate. Whip the remaining cream and place a dollop on top. Decorate with chocloate curls and a little cinnamon.

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