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
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)
