Chocolate Cappuccino Torte
Print Category Chocolate and Fudge Thematic No thematic Source Hershey's Evaluation
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Ingredients Cake
- 2/3 cup (150 mL) hazelnuts, toasted and ground
- 1/4 cup (50 mL) all purpose flour
- 4 tsp (20 mL) instant coffee powder
- 1 cup (250 mL) butter
- 3/4 cup (175 mL) CHIPITS® Milk Chocolate Chips
- 1/3 cup (75 mL) CHIPITS® Semi-Sweet Chocolate Chips
- 3/4 cup (175 mL) granulated sugar
- 4 eggs
Glaze
- 1/4 cup (50 mL) butter
- 3/4 cup (175 mL) Chipits® Semi-Sweet Chocolate Chips
- 2 tbsp (30 mL) whipping (35%) cream or light (10%) cream
Glaze
- COMBINE butter and chocolate chips in small saucepan over low heat, stirring until smoothly melted. Remove from heat. Stir in cream. Mix well. Cool until slightly thickened and of good spreading consistency.
- Place cake on rack over waxed paper. Pour glaze over top letting it go over sides to cover. Chill to set glaze.
Cook commentary
Preparation Time: 30 minutes
Bake Time: 35 minutes
Yield: about 12 servings
Tip: Try it with fresh raspberries or raspberry sorbet.
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