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Cappuccino Torte

 Cappuccino Torte
Holidays are a time to spend with family and's also a chance to enjoy every bite of rich desserts like this! —Marcia Orlando, Boyertown, Pennsylvania
16 ServingsPrep: 65 min. + chilling


  • 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
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1-1/2 cups packed brown sugar
  • 1/2 cup water
  • 6 egg yolks, lightly beaten
  • 1-1/2 cups butter, softened
  • 4 ounces unsweetened chocolate, melted and cooled
  • 1-1/4 cups heavy whipping cream, divided
  • 2 teaspoons instant coffee granules
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Chocolate curls, optional

2 of 2

Cappuccino Torte (continued)


  • 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, dissolve coffee granules in hot water; set aside. In
  • a large heavy saucepan over medium-high heat, bring brown sugar and
  • water to a boil. Cook and stir until sugar is dissolved. Remove from
  • the heat. Add a small amount of hot mixture to egg yolks; return all
  • to the pan, stirring constantly. Cook and stir for 2-5 minutes or
  • until mixture is thickened. Remove from the heat; stir in dissolved
  • coffee. Cool to room temperature.
  • In a large bowl, beat butter until fluffy. Gradually beat in cooked
  • sugar mixture. Beat on high for 2 minutes or until fluffy and light
  • caramel-colored. Beat in cooled chocolate until blended. Spread over
  • ganache layer. Refrigerate for 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: 16 servings.
Nutritional Facts: 1 slice equals 764 calories, 58 g fat (36 g saturated fat), 213 mg cholesterol, 269 mg sodium, 65 g carbohydrate, 3 g fiber, 5 g protein.