Italian Desserts Recipes - Walnut-Cappuccino Torte

Ingredients

•  8-ounce package semisweet chocolate, cut up

• 1 1/3 cups milk chocolate pieces

• 1 cup whipping cream

• 2 tablespoons instant coffee crystals

• 5 eggs

• 1/4 cup coffee liqueur or brewed coffee

• 1 teaspoon vanilla

• 1/2 cup all-purpose flour

• 1/4 cup sugar

• 1 cup chopped walnuts or pecans, toasted

• 1 recipe Mocha Cream

• Fresh raspberries (optional)

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Method:

1. In a heavy medium saucepan combine semisweet chocolate, milk chocolate, whipping cream, and coffee crystals; cook and stir over low heat until melted. Cool to room temperature.

2. Preheat oven to 325°F. Grease and flour the bottom and side of a 9-inch spring form pan; set aside.

3. In a large mixing bowl combine eggs, coffee liqueur or coffee, and vanilla; beat with an electric mixer on low speed until combined. Add flour and sugar. Beat on medium to high speed for 8 minutes. (The batter should be light and slightly thickened.)

4. Stir about one-fourth of the egg mixture into the chocolate mixture. Stir egg-chocolate mixture into the remaining egg mixture. Stir in nuts.

5. Spread batter in prepared pan. Bake for 40 to 45 minutes or until slightly puffed around the outer edge (center will be slightly soft). Cool in spring form pan on a wire rack for 20 minutes. Loosen and remove side of spring form pan. Cool completely. Cover and chill for 4 to 24 hours.

6. To serve, let stand at room temperature for 30 minutes. Top with Mocha Cream. If desired, garnish dessert plates with raspberries.

MOCHA CREAM: In a chilled small bowl beat 1/2 cup whipping cream and 2 tablespoons coffee liqueur with a rotary beater just until soft peaks form (tips curl over).