Hazelnut Cappucino Torte

* Exported from MasterCook *

Hazelnut Cappucino Torte

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 oz. pkg. semisweet chocolate -- cut up
1 1/3 cups 8 oz. milk chocolate pieces
1 cup whipping cream
2 tablespoons instant coffee crystals
5 eggs
1/4 cup coffee liqueur or coffee
1 teaspoon vanilla
1/2 cup flour
1/4 cup sugar
1 cup toasted hazelnuts or almonds -- chopped
1 recipe Mocha Cream
Chocolate covered coffee beans -- optional
Mocha Cream
1/2 cup whipping cream
2 tablespoons coffee liqueu

In a heavy saucepan, heat semisweet and milk chocolates, whipping cream and
coffee crystals over low heat unitl melted, stirring constantly. Cool to
room temperature.

In a large mixing bowl beat eggs, coffee liqueur and vanilla with a electric
mixer on low speed till combined. Add flour and sugar. Beat on medium to
high speed for 8 minutes. (the batter should be light and slightly
thickened.) Fold about 1/4 of the mixture into chocolate mixture. Fold
chocolate mixture into remaining egg mixture. Fold in nuts.

Grease and flour the bottom and sides of a 9" springform pan. Spread batter
into pan. Bake in a 325 oven for 40 to 45 minutes or until slightly puffed
around the outer edge (center will be slightly soft). Cool in pan on a rack
for 20 minutes. Remove sides of pan. Cool. Cover and chill for up to 24
hours.

To serve, let stand at room temperature for 30 minutes. Top with Mocha Cream
and if desired, coffee beans.

Mocha Cream: In a chilled small mixing bowl combine both ingredients and
with chilled beaters, beat on medium to high speed just until stiff peaks
form.

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