Chocolate Cappuccino Torte Cake Recipe
Details
- Time
- 55 minutes
- Skill Level
- Intermediate
- Yields
- 12 servings
Torte cakes are rich with wonderful chocolate glazes. Try out this HERSHEY'S CHIPITS recipe to make your own Chocolate Cappuccino Torte Cake!
Ingredients & Directions
- Bake Time
- 30 minutes
- Cool Time
- 25 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/4 cupall-purpose flour (50 mL)
-
3/4 cupgranulated sugar (175 mL)
-
2/3 cuphazelnuts (filberts), toasted and ground (150 mL)
-
4 tspsinstant coffee crystals, crushed (20 mL)
-
1 cupbutter (250 mL)
-
3/4 cup
-
1/3 cup
-
4eggs
Directions
Equipment Needed
Oven & Stovetop
9-inch (23 cm) Round Cake Pan
Parchment Paper
Measuring Cups
Saucepan
Refrigerator
1
Heat oven to 350°F (180°C). Grease 9-inch (23 cm) round cake pan. Line bottom with waxed paper circle cut to fit.
2
In large saucepan over low heat or in microwave in large bowl, melt butter, milk chocolate chips and semi-sweet chocolate chips, whisking until smooth. Let cool 15 minutes.
3
Stir sugar into chocolate mixture. Add eggs, one at a time, beating well after each addition.
4
In medium bowl, mix together flour, coffee crystals and hazelnuts. Stir into egg mixture; mix well. Spread in prepared pan.
5
Bake 30 to 35 minutes or just until set in centre and top cracks slightly. Let cool 10 minutes, remove from pan; cool completely. Wrap well and chill overnight or up to 1 week.
6
Place cake on rack over waxed paper. Pour glaze over top letting it drip down over sides. Chill to set glaze. Remove from waxed paper.
Tip
Serve with fresh raspberries or raspberry sorbet.
Glaze: In small saucepan over low heat, melt 1/4 cup (50 mL) butter and 3/4 cup (175 mL) HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips, stirring until smooth. Remove from heat. Stir in 2 tbsps (30 mL) whipping cream or light cream. Mix well. Let cool until slightly thickened and of good spreading consistency.
