1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2-1/2 cups semisweet chocolate chips
2 cups heavy whipping cream
1/2 cup butter, cubed
2 tablespoons corn syrup
6 egg yolks
2-1/2 cups packed brown sugar
1/2 cup water
1-1/2 cups cold butter
1 tablespoon instant coffee granules
1 tablespoon hot water
4 ounces unsweetened chocolate, melted and cooled
COFFEE WHIPPED CREAM:
1-1/4 cups heavy whipping cream, divided
2 teaspoons instant coffee granules
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Chocolate curls, optional
In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill.
For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours.
For buttercream, place egg yolks in the bowl of a heavy-duty stand mixer; let stand for 30 minutes.
In a large saucepan, combine brown sugar and water; cook and stir over medium-high heat until sugar is dissolved. Bring mixture to a boil; cook and stir for 2 minutes. Beat egg yolks on high speed until thickened and lemon-colored. Reduce to low; with motor running, carefully and gradually add boiling brown sugar syrup. Gradually increase mixer speed to medium; beat until thickened, about 15 minutes. Add butter, 1 tablespoon at a time, beating until well mixed. Dissolve coffee granules in hot water; add to yolk mixture. Beat in cooled chocolate. Spread over ganache layer. Cover and refrigerate for at least 4 hours or overnight.
Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form.
Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving. Yield: 14 servings.
Nutrition Facts: 1 piece equals 876 calories, 67 g fat (40 g saturated fat), 249 mg cholesterol, 401 mg sodium, 74 g carbohydrate, 3 g fiber, 5 g protein.
Cappuccino Torte published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p89