Cappuccino Torte
Submitted by blast12
Showstopping three-layer cappuccino torte with a nutty graham crust, thick semisweet fudge layer, and espresso chocolate buttercream. A make-ahead dessert that chills overnight.
YIELD
12 servingsPREP
30 minCOOK
120 minREADY
150 minThis torte is a project, and it earns every minute you put into it.
Three distinct layers stack up inside a springform pan: a crunchy graham cracker crust studded with walnuts and almonds, a dense fudge layer made from a full pound of semisweet chocolate and heavy cream, and a velvety espresso buttercream that tastes like the best cup of coffee you’ve ever had.
The whole thing chills overnight, so flavors meld and every layer firms up into sliceable, fork-worthy perfection.
This is the kind of dessert people remember.
Kitchen Tips
- When pouring the hot sugar syrup into the egg yolks, go slow and steady. Pour it down the side of the bowl with the mixer running to avoid cooking the yolks into lumps.
- The buttercream needs to beat for a solid 15 minutes until the bowl feels cool to the touch. Cutting this short means melty, runny buttercream.
- Make this the day before you need it. The overnight chill isn’t optional; it’s what holds the layers together for clean slices.
- Run a thin knife under hot water before slicing. The warmth glides right through that fudge layer.
Ingredients
Directions
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
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