Frozen Chocolate Torte with Cappuccino Cream
 
this rich crowd-pleasing dessert may be prepared days in advance of 
serving. 
 
makes 12 servings 
 
  chocolate torte:
4   squares (4 ounces) unsweetened chocolate, chopped
1 cup  flour
1 tsp  baking powder
pinch  of salt
2 stick  (1/2 cup each) butter, softened
1-3/4 cup  sugar
4   eggs
2 tsp  vanilla extract
 
  cappuccino cream:
1 Tbsp  instant espresso or regular instant coffee
1 tsp  cold water
2 cup  whipping cream
4 Tbsp  confectioners' sugar
  bittersweet chocolate shavings (optional)
  preparation
 
chocolate torte: 
preheat the oven to 350f. coat a 10-inch round spring form pan with 
non-stick spray. 
put the chocolate in a small microwaveable bowl. microwave for 2 minutes. 
stir. if lumps remain, microwave for about 20 seconds. stir and set aside. 
on a sheet of waxed paper, combine the flour, baking powder, and salt. 
stir to mix; set aside. 
in the bowl of an electric mixer, beat the butter for about 2 minutes, or 
until fluffy. gradually add the sugar, continuing to beat and scraping the 
sides of the bowl as needed. beat in the eggs, one at a time. 
add the melted chocolate and the vanilla. reduce the mixer speed to low. 
add the reserved dry ingredients. mix just to incorporate. spoon into the 
prepared pan. spread evenly. 
bake for about 45 minutes, or until a toothpick inserted into the center 
comes out clean. remove to a rack to cool. remove the outer ring of the 
pan. place a freezer proof serving dish over the torte. invert the torte 
onto the dish. 
run the blade of a long thin knife between the top of the torte and the 
pan bottom to separate. allow to cool. 
 
cappuccino cream: 
in the mixing bowl of an electric mixer, stir instant espresso or regular 
instant coffee with water to dissolve. add cream. whip on high speed for 2 
to 3 minutes or until soft peaks form. add sugar. whip for 1 to 2 minutes, 
or until peaks hold their shape. 
spread, swirling into peaks, over the top and sides of the cooled torte. 
place in the freezer, uncovered, for 2 hours. for longer storage, cover 
tightly with plastic wrap and then with aluminum foil. freeze for up to 1 
week. 
to serve, unwrap and allow to sit at room temperature for 15 to 20 
minutes. bittersweet chocolate shavings may be scattered on top for 
decoration. 
 
 
cooking up an italian life, by sharon sanders or visit her website 
simpleitaly.com 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 4947) Mirror: rec.food.recipes: Mon, Nov 15, 2004


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