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Cappuccino Torte















Trans-fat Free, Good source of fiber


4 Whole graham crackers/wafers
½ cup walnuts
½ cup almonds
¼ cup sugar
1 x salt
5 tablespoons butter
Fudge layer
2 cups heavy whipping cream
1 pound semi-sweet chocolate
chopped, null, null
2 tablespoons light corn syrup
½ cup butter
cut up
Cappuccino layer
2 ½ cups brown sugar
½ cup water
6 each egg yolks
1 ½ cups butter
unsalted, room temperature
4 ounces unsweetened chocolate
unsweetened, melted
1 x instant coffee, espresso
dissolved in 1 ts hot water


Chocolate is chopped, melted, then cooled to lukewarm.

CRUST Preheat oven to 350℉ (180℃). Butter 10" springform pan. Grind graham crackers to crumbs in processor. Add nuts, sugar andsalt; chop coarsely. Add butter and process until crumbs are evenlymoistened. Press crumbs into bottom of prepared pan. Bake until edges begin to brown, about 15 min. Cool. FUDGE LAYER Bring cream to a boil in heavy medium saucepan. Reduce heat to low. Add chocolate, stir until melted. Remove from heat. Mix in corn syrup; add butter (that was cut into eighths) one piece at a time, stirring until smooth. Cool to lukewarm, stirring occasionallly. Pour fudge into cooled crust. Refrigerate until firm, about 2 hours. CAPPUCCINO LAYER Cook sugar and water in heavy medium saucepan over very low heat until thick. With mixer running, gradually pour boiling syrup into yolks (do not scrape saucepan). continue to beat until yolk mixture is cool, about 15 minutes. Reduce mixer speed to medium. Mix in butter 1 tablespoon at a time. Add espresso mixture, then melted chocolate. Spread buttercream over chilled fudge layer. Cover pan loosely with waxed paper refrigerate overnight. TO SERVE Run small sharp knife around sides of pan. Carefully release springform pan sides. May be served with whipped cream


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 75581% of calories from fat
 % Daily Value *
Total Fat 68g 105%
Saturated Fat 40g 202%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 336mg 14%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 15%
Sugars g
Protein 11g
Vitamin A 34% Vitamin C 1%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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