Yummy Cappuccino Mocha Torte |
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Prep Time: 34 Minutes Cook Time: 34 Minutes |
Ready In: 68 Minutes Servings: 1 |
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With its frothlike chocolate mousse topping and a wonderful chocolate coffee fudge center, this dessert is just what the title says-yummy! Ingredients:
4 graham cracker sheets |
1/2 cup chopped walnuts |
1/2 cup slivered almonds |
1/4 cup granulated sugar |
1/2 teaspoon salt |
5 tablespoons unsalted butter, melted |
2 cups whipping cream |
4 (4-ounce) packages semisweet chocolate baking bars, finely chopped |
1/2 cup unsalted butter, cut into pieces |
2 tablespoons light corn syrup |
3 (4-ounce) packages semisweet chocolate baking bars, finely chopped |
6 tablespoons unsalted butter, cut into pieces |
6 teaspoons instant coffee granules, divided |
1/2 cup granulated sugar |
3 tablespoons water |
5 egg whites |
1 3/4 cups whipping cream, divided |
1/4 cup powdered sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. Process first 5 ingredients in a food processor until mixture becomes fine crumbs. Add 5 tablespoons melted butter; pulse 3 or 4 times or until combined. Firmly press crumb mixture into bottom and 1 inch up sides of a 10-inch springform pan.
2. Bake at 350° for 15 minutes. Cool completely on a wire rack.
3. Heat 2 cups whipping cream in a large saucepan over medium heat; bring to a simmer. Remove pan from heat, and add 16 ounces chocolate, stirring until chocolate melts. Add 1/2 cup butter and corn syrup, stirring until smooth. Pour fudge into prepared pan. Chill 1 hour or until firm.
4. Heat 12 ounces chocolate, 6 tablespoons butter, and 1 teaspoon coffee granules in a saucepan over low heat, stirring constantly, until chocolate is melted and smooth. Pour chocolate mixture into a small bowl. Set aside.
5. Bring 1/2 cup granulated sugar and 3 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring constantly. Cook mixture 2 minutes or until a candy thermometer registers 240° (soft ball stage).
6. Meanwhile, beat egg whites at high speed with an electric mixer until soft peaks form. Gradually beat hot syrup into egg whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold in 1 cup reserved chocolate mixture. Spread cappuccino mixture evenly over fudge layer.
7. Combine 1/4 cup whipping cream and remaining 5 teaspoons coffee granules in a large bowl, whisking until coffee dissolves. Add remaining 1 1/2 cups whipping cream, powdered sugar, and cinnamon. Beat at high speed with an electric mixer until stiff peaks form. Fold in remaining 1/2 cup chocolate mixture. Reserve 2 cups mousse; spread remaining mousse evenly over cappuccino layer. Pipe reserved mousse around top of cake. Cover and chill 8 hours. Store in refrigerator.
8. Tip: When preparing the mousse, the reserved chocolate will be a bit thick, causing a speckled look in the mousse mixture. For a fun touch, top this mousse layer with large chocolate curls.
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