Chocolate Cappuccino Torte Cake Recipe

Name: Chocolate Cappuccino Torte Cake Recipe | Recipes
Total time: 55 min
Yield: 12 servings
Ingredients: 1/4 cup all-purpose flour (50 mL); 3/4 cup granulated sugar (175 mL); 2/3 cup hazelnuts (filberts), toasted and ground (150 mL); 4 tsps instant coffee crystals, crushed (20 mL); 1 cup butter (250 mL); 3/4 cup HERSHEY'S CHIPITS Milk Chocolate Chips (175 mL); 1/3 cup HERSHEY'S CHIPITS Mini Semi-Sweet Chocolate Chips (75 mL); 4 eggs

Details

Timing
Timing
Total:
Bake:: 30 Min.
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 cup

all-purpose flour (50 mL)
3/4 cup

granulated sugar (175 mL)
2/3 cup

hazelnuts (filberts), toasted and ground (150 mL)
4 tsps

instant coffee crystals, crushed (20 mL)
1 cup

butter (250 mL)
3/4 cup

HERSHEY'S CHIPITS Milk Chocolate Chips (175 mL)
1/3 cup

HERSHEY'S CHIPITS Mini Semi-Sweet Chocolate Chips (75 mL)
4

eggs

Directions

Equipment Needed 

Oven & Stovetop

9-inch (23 cm) Round Cake Pan

Parchment Paper

Measuring Cups

Saucepan

Refrigerator

Heat oven to 350°F (180°C). Grease 9-inch (23 cm) round cake pan. Line bottom with waxed paper circle cut to fit.

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.

Stir sugar into chocolate mixture. Add eggs, one at a time, beating well after each addition.

In medium bowl, mix together flour, coffee crystals and hazelnuts. Stir into egg mixture; mix well. Spread in prepared pan.

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.

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.

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.