Cappuccino Torte Recipes

CAPPUCCINO TORTE

Steps:

• In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill., For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours., For buttercream, dissolve coffee granules in hot water; set aside. In a large heavy saucepan over medium-high heat, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir for 2-5 minutes or until mixture is thickened. Remove from the heat; stir in dissolved coffee. Cool to room temperature., In a large bowl, beat butter until fluffy. Gradually beat in cooked sugar mixture. Beat on high for 2 minutes or until fluffy and light caramel-colored. Beat in cooled chocolate until blended. Spread over ganache layer. Refrigerate for 4 hours or overnight., Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. , Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving.

TOFFEE-MOCHA CREAM TORTE

Steps:

• Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

QUICK DOBOS TORTE WITH COFFEE CREAM

Steps:

• Carefully slice each thawed pound cake into 6 to 8 horizontal even layers.
• Combine water, sugar, vanilla extract, and instant coffee in a saucepan over medium-high heat. Stir and bring to a boil. Reduce heat to a soft, slow, consistent boil with small bubbles. Stir frequently and cook until mixture starts to have a foamy look, about 1 hour.
• When cream starts to rise, continue stirring gently. If foam continues and does not settle by stirring, sprinkle with flour while stirring constantly, and allow to cook for about 5 more minutes. Coffee mixture should be a little syrupy and slightly caramelized. Don't overcook at this point once you reach the slightly syrupy stage or it will revert to a liquidy gritty texture which is undesirable to the final result of a fluffy cream.
• Remove from heat. Stir butter pieces into the coffee mixture until melted. Transfer to the refrigerator to cool down.
• Once cream is cooled, beat with an electric mixer until stiff and fluffy. Gently fold in whipped topping. Refrigerate for 2 more hours.
• Set the first layer on a cake platter and spread coffee cream in a thin layer on top. Add the 2nd cake layer and frost. Continue putting the torte together, sticking the individual layers together with coffee cream. Frost torte on the top and on the sides as well.

CHOCOLATE CAPPUCCINO TORTE

Steps:

• Preheat oven to 350F and grease a 9" round pan, line bottom with parchment.
• Mix together ground nuts, flour and instant coffee; set aside.
• Melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. Cool 15 min's then stir in sugar.
• Add eggs one at a time and beat well after each. Stir in nut mixture.
• Spread into pan and bake (on middle rack) 30-35 min's or until centre in set. Let cool 10 minute then remove from pan to a wire rack and cool completely. (*Note: at this point you can wrap and store the cake in the fridge for up to one week).
• Glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. Stir in cream amd mix well; cool until slightly thickened.
• To Glaze: Place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
• Chill at least 8 hours to set glaze.

HAZELNUT CAPPUCCINO TORTE

Steps:

• Preheat oven to 350 degrees.
• Using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. Set aside.
• Beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). Fold into hazelnut mixture.
• In separate bowl, beat egg whites until frothy. Gradually beat in another 1/4 cup sugar until soft peaks form. Continue beating until stiff peaks form and then fold into hazelnut mixture.
• Spread in greased and floured springform pan. (It is also a good idea to put parchment on the bottom of the pan for easier removal.).
• Bake at 350 degrees for 30 minutes. Let cool and then unmould.
• In bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. Beat until stiff and smooth. Spread over cake.
• Just before serving, sprinkle with espresso granules and nutmeg. Decorate with whipped cream and chocolate covered espresso beans if desired.

CHOCOLATE CAPPUCCINO TORTE, BY LUCY WAVERMAN (A MATTER OF TASTE) - SERVES 10

Steps:

• Preheat oven to 325F. Butter a 10" springform pan and line base with parchment paper. Melt butter in a heavy pot over medium-low heat. Add ½ cup sugar and coffee, stirring until sugar dissolves. Add chocolate and stir until smooth. Scrape chocolate mixture into a large bowl. Stir in egg yolks and flour. Beat egg whites with an electric mixer until soft peaks form. Gradually beat in one-quarter of whites into chocolate mixture. Fold in remaining whites. Spoon batter into prepared pan. Place pan on a baking sheet and bake for 25 - 30 minutes, or until edges puff and crack slightly but centre is not completely set. Cake will set as it cools.. Cool in pan, cover and refrigerate overnight. Loosen sides of cake with a sharp knife. Release sides of pan. Whip cream with sugar until cream holds its shape. Spread over top of cake. Transfer cake to platter and sprinkle with cinnamon. Cut into wedges, wiping knife clean between each cut.