{Holiday Recipes} Cappuccino Torte

Taste of Home

Yields 16

{Holiday Recipes} Cappuccino Torte

65 minPrep Time

1 hr, 5 Total Time

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Ingredients

• CRUST:
• 1-1/4 cups graham cracker crumbs
• 1/4 cup Granulated 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

Instructions

1. Crust: In a large bowl, combine graham cracker crumbs, sugar and butter. Press into the bottom of an ungreased 9-in. springform pan and chill.
2. Ganache: Place the chocolate chips in a large bowl and set aside for a few minutes. Bring cream just to a boil in a small pot. Pour the cream over the chocolate chips and whisk until smooth. Add the butter and corn syrup, stirring until smooth. Cool slightly, stirring occasionally. Pour over the crust and chill until firm (approx. 2 hours).
3. Buttercream: Dissolve coffee granules in hot water (ohhh coffee) and set aside. In a large saucepan, over medium-high heat, bring to boil the brown sugar and water. Cook and stir until the sugar has dissolved. Remove the pan from heat. Carefully add a small amount of the hot mixture to egg yolks and return all to your pan, stirring constantly. Cook and stir for 2-5 minutes (until mixture is thickened). Remove pan from heat and stir in the dissolved coffee. Set aside so it can cool to room temperature.
4. In another large bowl (using an electric mixer), beat the butter until it's fluffy. Gradually add in the cooked sugar mixture. Beat mixture on high for approx. 2 minutes or until the mixture is fluffy and has a light caramel-colored. Beat in the cooled chocolate mixture until it's blended. Carefully spread over the ganache layer in the springform pan and refrigerate for 4 hours (or you can refrigerate overnight).
5. Several hours prior to serving, you'll want to prepare the coffee whipped cream (oh yes, more coffee 🙂 ). Combine 1 tablespoon cream and coffee in a small bowl, stirring until the coffee has dissolved. Add in the remaining cream and beat until it begins to thicken. Add in the confectioners' sugar and vanilla gradually; beat the mixture until stiff peaks start to form.
6. Run a knife around edge of springform pan (carefully) to loosen the edge before removing the side of the pan. It's time to frost top of your torte with the whipped cream. Garnish with chocolate curls or maybe try a sprig of mint.
7. Keep refrigerated until you're ready to serve and don't look at the nutritional info. lol
8. Prep is approximately 65 minutes, however, there is quite a bit of chill time needed so I would plan to make this a day in advance.