Cappuccino Fresco
Michael Kungl
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La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Cappuccino Torte

“I’ve been on a diet for the last two decades. I’ve lost a total of 789 pounds.
By all accounts, I should be hanging from a charm bracelet.”
~ Erma Bombeck

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Lake, Debra
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Cappuccino
Moreno, A.
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Cappuccino Torte
Sonoma Mission Inn & Spa
Bon Appetit Archives

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
dissolves (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 mixture,
then melted chocolate. (Note:  When making buttercream, temperature
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.