Chocolate Cappuccino Torte

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READY IN: 1hr 5mins
SERVES: 6-12
YIELD: 1 torte
UNITS: US

INGREDIENTS

Nutrition
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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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