Name: Chocolate Cappuccino Torte
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 torte, 6-12 serving(s)
Ingredients: 2/3 cup hazelnuts, toasted and ground; 1/4 cup flour; 4 teaspoons instant coffee; 1 cup butter; 3/4 cup milk chocolate chips; 1/3 cup semi-sweet chocolate chips; 3/4 cup granulated sugar; 4 eggs; 1/4 cup butter; 3/4 cup semi-sweet chocolate chips; 2 tablespoons 10% cream

Recipe by SoupCookie

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Delicate enough to impress the in-laws....Decadent enough for a romantic dinner date with your other half!

Ready In:: 1hr 5mins
Serves:
Yields:
Units:

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ingredients

Cake
²⁄₃ cup hazelnuts, toasted and ground
¹⁄₄ cup flour
4 teaspoons instant coffee
1 cup butter
³⁄₄ cup milk chocolate chips
¹⁄₃ cup semi-sweet chocolate chips
³⁄₄ cup granulated sugar
4 eggs
Glaze
¹⁄₄ cup butter
³⁄₄ cup semi-sweet chocolate chips
2 tablespoons 10% cream

directions

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.

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