Cappuccino Torte
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Cappuccino Torte
  Chocolate    Tortes  
Last updated 6/12/2012 12:42:58 AM. Recipe ID 2017. Report a problem with this recipe.
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      Title: Cappuccino torte
 Categories: Chocolate, Desserts
      Yield: 12 Servings
 
           -DENISE BRADSHAW BDGM08B

MMMMM---------------------------CRUST--------------------------------
      4    Whole graham crackers
    1/2 c  Chopped walnuts
    1/2 c  Slivered almonds
    1/4 c  Sugar
           Salt
      5 tb Unsalted butter; Melted

MMMMM------------------------FUDGE LAYER-----------------------------
      2 c  Whipping cream
      1 lb Semisweet choc; chopped
      2 tb Light corn syrup
    1/2 c  Unsalted butter; cut up

MMMMM----------------------CAPPUCCINO LAYER---------------------------
  2 1/2 c  Brown sugar
    1/2 c  Water
      6    Egg yolks
  1 1/2 c  Unsalted butter/room temp
      4 oz Unsweetened choc.melted**
 
   *espresso dissolved in 1 ts hot water **chocolate is chpped, melted,
  then cooled to lukewarm
  
  CRUST - Preheat oven to 350. Butter 10" springform pan. Grind graham
  crackers to crumbs in processor. Add nuts, sugar andsalt; chop
  coarsely. Add butter & process until crumbs are evenlymoistened.
  Press crumbs into bottom of prepared pan. Bake until edges begin to
  brown, about 15 min. Cool.
  
  FUDGE LAYER - Bring cream to a boil in heavy med. saucepan. Reduce
  heat to low. Add chocolate, stir until melted. Remove from heat. Mix
  in corn syrup; add butter (that was cut into eighths) one piece at a
  time, stirring until smooth. Cool to lukewarm, stirring
  occasionallly. Pour fudge into cooled crust. Refrigerate until firm,
  about 2 hours.
  
  CAPPUCCINO LAYER - Cook sugar and water in heavy med. saucepan over
  very low heat until thick. With mixer running, gradually pour boiling
  syrup into yolks (do not scrape saucepan). continue to beat until
  yolk mixture is cool, about 15 minutes. Reduce mixer speed to medium.
  Mix in butter 1 tb at a time.  Add espresso mixture, then melted
  chocolate. spread buttercream over chilled duge layer. Cover pan
  loosely with waxed paper ~ refrigerate overnight.
  
  TO SERVE - Run small sharp knife around sides of pan. Carefully
  release springform pan sides.  May be served with whipped cream
  




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Recipe ID 2017 (Apr 03, 2005)

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