The best delicious Hazelnut Cappuccino Torte *jb recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Hazelnut Cappuccino Torte *jb recipe today!
Hello my friends, this Hazelnut Cappuccino Torte *jb recipe will not disappoint, I promise! Made with simple ingredients, our Hazelnut Cappuccino Torte *jb is amazingly delicious, and addictive, everyone will be asking for more Hazelnut Cappuccino Torte *jb.
What Makes This Hazelnut Cappuccino Torte *jb Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Hazelnut Cappuccino Torte *jb.
Ready to make this Hazelnut Cappuccino Torte *jb Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-TORTE-
8 oz Semisweet chocolate, cut up
8 oz Milk chocolate, cut up
1 c Whipping cream
2 tb Instant coffee crystals
5 Eggs
1/4 c Coffee liqueur or coffee
1 ts Vanilla
1/2 c All-purpose flour
1/4 c Sugar
1 c Chopped toasted hazelnuts
–(filberts) or almonds
-MOCHA CREAM-
1/2 c Whipping cream
2 tb Coffee liqueur
In a heavy saucepan, heat chocolates, whipping cream, and coffee
crystals over low heat until melted, stirring constantly. Cool to
room temperature.
In a large mixing bowl beat eggs, coffee liqueur, and vanilla with an
electric mixer on low speed until combined. Add flour and sugar. Beat
on medium to high speed for 8 minutes. (The batter should be light and
slightly thickened.) Fold about 1/4 of the mixture into chocolate
mixture. Fold chocolate mixture into remaining egg mixture. Fold in
nuts.
Grease and flour the bottom and sides of a 9-inch springform pan.
Spread batter into pan. Bake in a 325 F oven for 40-45 mintues or
until slightly puffed around outer edge (center will be slightly
soft). Cool in pan on a rack for 20 minutes. Removes sides of pan.
Cool. Cover and chill up to
24 hours.
To serve, let stand at room temperature for 30 minutes. Top with Mocha
Cream, and if desired, coffee beans.
Mocha Cream: In a chilled small mixing bowl, beat 1/2 c whipping
cream and 2 T coffee liqueur with chilled beaters of an electric
mixer on medium to high speed just until stiff peaks form.
Per serving: 445 cal, 31 g fat (12 g sat), 130 mg chol, 58 mg
sodium, 7 g pro.
Reprinted from Better Homes and Gardens Magazine, Nov. 1996.
Yields
14 Servings
Leave a Reply