Shelly's Recipe

Cappuccino Torte

Category: Tortes

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

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. Yield: 16 servings.