Best Chocolate Cappuccino Torte By Lucy Waverman A Matter Of Taste Serves Recipes

CHOCOLATE TORTE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.

CAPPUCCINO TORTE

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.

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

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.