Cappuccino Torte ~ DELISH!!

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

GANACHE:
2-1/2 cups semisweet chocolate chips
2 cups heavy whipping cream
1/2 cup butter, cubed
2 tablespoons corn syrup

CAPPUCCINO BUTTERCREAM:
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

Directions

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

Nutella Cinnamon Brownies

• 1 cup all purpose flour
• 3 tbsp dark cocoa
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1/2 cup semi-sweet choc. chips
• 1 cup sugar
• 1/3 cup Nutella
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp hazelnut extract (optional - add 1/2 tsp more of vanilla if omitted)
• 1/4 cup chopped hazelnuts
• chocolate chips for sprinkling

Preheat oven to 375. In a medium bowl, combine flour, cocoa, cinnamon and salt - incorporate well. Melt butter in saucepan, add choc. chips, stirring until melted. Beat together melted chocolate mixture and sugar for 2 mins. Beat Nutella, eggs, vanilla and hazelnut extract into batter until well combined. Reduce speed to low and add flour mixture until combined. Pour into greased tinfoil lined baking pan. Sprinkle top with additional chocolate chips and hazelnuts. Bake at 375 for 23-25 mins. (NOTE: These do not have the texture of a normal brownie due to the Nutella.....don't be fooled and don't overbake)

Enjoy! Tracy (aka electracity)