This is the most rich torte I've ever tasted! It's delicious! It's a recipe from my dear friend Alli which was given to her by her sister. It has been a feature at my and my close friend's wedding and baby showers and important events. It's becoming a tradition!
Danny bought me my own spring form pan for my birthday so chocolate cappuccino torte can now be a family tradition as well.
Without further ado...
Chocolate Cappuccino Torte
8oz semi sweet baking chocolate (I used semi sweet chocolate chips)
12oz milk chocolate chips
1C whipping cream
2T instant coffee (decaf if you want to temper the caffeine from the chocolate)
1/4C coffee liquor
In heavy saucepan (or double boiler), heat chocolate, whipping cream, and coffee over low heat until melted, stirring constantly. Cool to room temperature.
In large bowl, beat eggs, coffee liquor, and vanilla with electric mixer until combined. Add flour and sugar. Beat on high speed for 8 minutes. Batter should be light and slightly thickened.
Fold 1/4 of egg mixture into chocolate mixture. Fold chocolate mixture into remaining egg mixture.
Pour into greased and floured 9" spring form pan. Bake at 350 degrees for 40-45 minutes until slightly puffed around outer edge and soft in the middle. Cool in pan on wire rack for 20 minutes. Remove sides and cool completely.
Cover and chill up to 24 hours. Let stand at room temperature for 30 minutes before serving.
A few notes... bake on a cookie sheet. Chances are, the spring form pan will leak a bit. One torte can serve quite a few people because it is so rich!