MMMMM----- Recipe via Meal-Master (tm) v8.04
 
       Title: Cappuccino Torte
  Categories: Desserts
       Yield: 12 Servings
 
 MMMMM---------------------------CRUST--------------------------------
       4    Whole graham crackers
     1/2 c  Chopped walnuts
     1/2 c  Blanched slivered almonds
     1/4 c  Sugar
       5 tb Unsalted butter; melted
            -- (cooled)
 
 MMMMM------------------------FUDGE LAYER-----------------------------
       2 c  Whipping cream
       1 lb Semisweet chocolate
            -- finely chopped
       2 tb Light corn syrup
     1/2 c  Unsalted butter
            -- cut into 8 pieces
            -- room temperature
 
 MMMMM----------------CAPPUCCINO BUTTERCREAM LAYER---------------------
   2 1/2 c  Golden brown sugar
            -- firmly packed
     1/2 c  Water
       6    Egg yolks
   1 1/2 c  Unsalted butter
            -- room temperature
       1 tb Instant espresso powder
            -- dissolved in...
       1 ts Water
       4 oz Unsweetened chocolate
            -- such as Baker’s brand,
            -- chopped, melted,
            -- cooled to lukewarm
 
 MMMMM--------------------COFFEE WHIPPED CREAM-------------------------
   1 1/4 c  Chilled whipping cream
       2 ts Instant espresso powder
     1/2 ts Vanilla extract
       2 tb Powdered sugar
 
 MMMMM--------------------------OPTIONAL-------------------------------
            Chocolate shavings
            Choc. coffee bean candies
 
   For Crust: Preheat oven to 350 degrees F.  Butter a 10-inch
   springform pan with 2-3/4-inch sides.  In a food processor, process
   graham crackers until coarsely ground.  Add nuts, sugar and salt and
   process mixture until coarsely chopped, using on/off turns.  Add
   butter and process until evenly distributed.  Press crumb mixture
   into bottom of prepared pan.  Bake 15 minutes, until edges start to
   brown.  Cool.
  
   For Fudge Layer: In a heavy medium saucepan, bring cream to a boil.
   Decrease heat to low, then stir in chocolate until melted.  Remove
   from heat and stir in corn syrup.  Stir in butter, a piece at a time,
   until mixture is smooth.  Let cool, stirring now and then, until
   lukewarm.
  
   Pour fudge into cooled crust.  Place pan in refrigerator for 2 hours,
   until fudge is firm.
  
   For Cappuccino Buttercream Layer: In a heavy medium saucepan over
   very low heat, cook and stir sugar and water until sugar has
   dissolved.  Bring mixture to a boil and let cook 2 more minutes.
  
   In the meantime, beat yolks in electric mixer bowl on high speed until
   thick.  With mixer running, gradually add boiling syrup to yolks,
   taking care not to scrape sides of saucepan.  Continue beating
   another 15 minutes, until yolk mixture is cool.  On medium speed,
   beat in butter, one tablespoon at a time.  Blend in dissolved
   espresso mixture and melted chocolate.
  
   Spread buttercream over chilled fudge layer.  Loosely cover pan with
   waxed paper and chill in refrigerator overnight.
  
   Loosen torte by running a small knife around edges of pan.  Remove pan
   sides.  Spread Coffee Whipped Cream around top and sides of torte,
   reserving some for decorating top of dessert.  Press grated chocolate
   around sides of torte.  Place torte on serving platter.  Using a
   pastry bag fitted with medium star tip, pipe remaining Coffee Whipped
   Cream in rosettes around perimeter of top of torte.  Garnish with
   chocolate shavings and coffee bean candies, if desired.  Let stand 1
   hour at room temperature before serving.
  
   Coffee Whipped Cream: Mix together 1 tablespoon whipping cream,
   espresso powder and vanilla in a small bowl, stirring until powder
   dissolves.  Whip remaining cream until it starts to thicken.  Add
   coffee mixture and powdered sugar; continue beating until mixture
   forms firm peaks.
  
   Adapted by Karen Mintzias from a recipe in:
   Bon Appetit (October 1990)
 
 MMMMM

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