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Cappuccino Torte

 

 

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4 Lb Cappuccino Cheesecake
Chocolate cookie crust, with a
dash of cinnamon. Two layer
cheesecake, bottom is flavored
with espresso, kahlua, and semi-sweet chocolate. Top layer is
creamy vanilla cheesecake.
Garnished with chocolate
espresso beans.
Pre-sliced - 16 servings.

 

 

 

 

 

 

 

Two Cappu, Please
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Flores, Anna
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Due Cappuccini
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Landi, Federico
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Cappuccino Torte
Sonoma Mission Inn & Spa
Bon Appetit Archives

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Crust:
4 whole graham crackers
1/2 cup chopped walnuts
(about 2 ounces)
1/2 cup blanched slivered almonds
1/4 cup sugar
Pinch of salt
5 tablespoons unsalted butter,
melted, cooled

Fudge Layer:
2 cups whipping cream
1 pound semisweet chocolate,
finely chopped
2 tablespoons light corn syrup
1/2 cup unsalted butter, cut into
8 pieces, room temperature

Cappuccino Buttercream:
2 1/2 cups golden brown sugar,
firmly packed (about 1 1/4 pounds)
1/2 cup water
6 eggs yolks
1 1/2 cups unsalted butter,
room temperature
1 tablespoon instant espresso powder
dissolved in 1 teaspoon hot water
4 ounces unsweetened chocolate, chopped,
melted, cooled to lukewarm

Coffee Whipped Cream:
1 1/4 cups chilled whipping cream
2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
2 tablespoons confectioner's sugar

2 ounces semisweet chocolate, grated
Chocolate shavings
Chocolate coffee bean candies

For the crust: Preheat oven to 350 degrees F. Butter a 10-inch spring-
form pan with 2 3/4-inch-high sides. Grind graham crackers to crumbs
in processor. Add nuts, sugar and salt and chop coarsely using on/off
turns. Add butter and process until crumbs are evenly moistened. Press
crumbs into bottom of prepared pan. Bake until edges begin to brown,
about 15 minutes. Cool.
For the fudge layer
: Bring cream to boil in heavy medium saucepan.
Reduce heat to low. Add chocolate and stir until melted. Remove
from heat. Mix in corn syrup. Add butter 1 piece at a time, stirring
until smooth. Cool to lukewarm, stirring occasionally. Pour fudge
into cooled crust. Refrigerate until firm, about 2 hours.
For Cappuccino Buttercream Layer
: Cook sugar and water in
heavy medium saucepan over very low heat, stirring, until sugar dis-
solves (avoid scraping side of pan). Increase heat to medium and boil
mixture 2 minutes.  Meanwhile, beat egg yolks in heavy duty mixer
at high speed 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 tablespoon at a time. Add espresso mix-
ture, then melted chocolate. (Note: When making buttercream, tem-
perature is the key. The yolk mixture and the butter should be about
the same temperature when combined or the mixture will melt the
butter. Also, the melted chocolate should be in liquid form, but not
warm.) Spread buttercream over chilled fudge layer. Cover pan
loosely with waxed paper. Refrigerate overnight.
Run small sharp knife around sides of springform pan to loosen
torte.  Carefully release pan sides. Spread most of Coffee Whipped
Cream neatly over top and sides of torte. Press grated chocolate
around sides. Transfer torte to a serving platter. Transfer remaining
cream to a pastry bag fitted with medium star tip. Pipe cream in
rosettes around top edge of torte. Garnish with chocolate shavings
and coffee bean candies. (Can be prepared 6 to 8 hours ahead;
refrigerate.) Let stand 1 hour at room temperature and serve.


Featured Archive Recipes:
Black Chocolate Espresso Cake
with Bittersweet Glaze

Chocolatier's Tiramisu
Espresso Cake with Hot Kahlua Syrup
Kahlua Mousse Cake (Commander's Palace)
Michele's Cappuccino Cake
Michele's Tiramisu Cheesecake

 

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