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Cappuccino Torte

Total Time

Prep: 65 min. + chilling


16 servings

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
Cappuccino Torte Recipe photo by Taste of Home


  • 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 vanilla extract
  • Chocolate curls, optional


  1. In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts

1 slice: 764 calories, 58g fat (36g saturated fat), 213mg cholesterol, 269mg sodium, 65g carbohydrate (54g sugars, 3g fiber), 5g protein.

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Average Rating:
  • Cristalee
    Dec 26, 2012

    I've made this twice now and both times it has turned out perfect. The texture is like silk melting in your mouth. It is a rich desert but not overwhelming. It's perfect for serving a large number of guests as a small piece goes a long way (20 people). I followed the recipe to a t and have had no issues.

  • sam2008
    Aug 23, 2011

    This is not a quick and easy dessert to make but it's definitely worth it. It's so rich that the tiniest piece satisfies your craving for both chocolate and coffee.

  • bbstamper121
    Aug 7, 2011

    Excellent, very rich dessert but I wouldn't make it again once I realized the fat grams per serving. 58 grams is huge in a little slice! But we enjoyed it as a special treat.

  • natesgirltammy
    Jan 26, 2011

    the recipe for the topping was the only thing that didnt set. I made my own useing cool whip instant vanilla pudding mix and the instant coffee. everyone who tried it loved it.

  • lornelas
    Jan 11, 2011

    I agree with the previous review. The buttercream did not set up properly and had a "texture."

  • mgiambri
    Apr 21, 2010

    there was a step left out in this recipe - the buttercream never set up as it should have - I believe you have to boil the sugar and water to a soft boil stage before you will have the buttercream set up properly - why have the editors not answered my e-mail