Chocolate Cappuccino Torte
Intermediate
Chocolate Cappuccino Torte
Skill Level: Intermediate
Chocolate Cappuccino Torte

Ingredients

  • 1 cup butter (250 mL)
  • 3/4 cup HERSHEY'S Milk Chocolate Chips (175 mL)
  • 1/3 cup HERSHEY'S Semi-Sweet Chocolate Chips (75 mL)
  • 3/4 cup granulated sugar (175 mL)
  • 4 eggs (4)
  • 1/4 cup all-purpose flour (50 mL)
  • 4 tsp instant coffee crystals, crushed (20 mL)
  • 2/3 cup hazelnuts (filberts), toasted and ground (150 mL)
  • GLAZE (recipe follows)
Chocolate Cappuccino Torte

Directions

  • 1. Heat oven to 350°F (180°C). Grease 9-inch (23 cm) round cake pan. Line bottom with waxed paper circle cut to fit.
  • 2. In large saucepan over low heat or in microwave in large bowl, melt butter, milk chocolate chips and semi-sweet chocolate chips, whisking until smooth. Let cool 15 minutes.
  • 3. Stir sugar into chocolate mixture. Add eggs, one at a time, beating well after each addition.
  • 4. In medium bowl, mix together flour, coffee crystals and hazelnuts. Stir into egg mixture; mix well. Spread in prepared pan.
  • 5. Bake 30 to 35 minutes or just until set in centre and top cracks slightly. Let cool 10 minutes, remove from pan; cool completely. Wrap well and chill overnight or up to 1 week.
  • 6. Place cake on rack over waxed paper. Pour GLAZE over top letting it drip down over sides. Chill to set glaze. Remove from waxed paper.
  • Makes 12 servings.
  • GLAZE:
  • In small saucepan over low heat, melt 1/4 cup (50 mL) butter and 3/4 cup (175 mL) CHIPITS Semi-Sweet Chocolate Chips, stirring until smooth. Remove from heat. Stir in 2 tbsp (30 mL) whipping cream or light cream. Mix well. Let cool until slightly thickened and of good spreading consistency.
  • Tip:
  • • Serve with fresh raspberries or raspberry sorbet.