Cappuccino Fresco
Cappuccino Fresco
Art Print

Kungl, Michael L.
Buy at







WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (2752 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Cappuccino Torte



SSB w/ S/H @ $22.95 + $5.95 (SC500 + SS Carafe + SS Mug + 1 lb.) 

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
~ Pierette, great-aunt of Anthelme Brillat-Savarin

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






4 Lb Cappuccino Cheesecake
Chocolate cookie crust, with a
dash of cinnamon. Two layer
cheesecake, bottom is flavored
with espresso, kahlua, and semi-sweet chocolate. Top layer is
creamy vanilla cheesecake.
Garnished with chocolate
espresso beans.
Pre-sliced - 16 servings.








Two Cappu, Please
Two Cappu, Please
Art Print

Flores, Anna
Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Due Cappuccini
Due Cappuccini
Art Print

Landi, Federico
Buy at



Cappuccino Torte
Sonoma Mission Inn & Spa
Bon Appetit Archives

Bon Appetit - One Year Subscription 

4 whole graham crackers
1/2 cup chopped walnuts
(about 2 ounces)
1/2 cup blanched slivered almonds
1/4 cup sugar
Pinch of salt
5 tablespoons unsalted butter,
melted, cooled

Fudge Layer:
2 cups whipping cream
1 pound semisweet chocolate,
finely chopped
2 tablespoons light corn syrup
1/2 cup unsalted butter, cut into
8 pieces, room temperature

Cappuccino Buttercream:
2 1/2 cups golden brown sugar,
firmly packed (about 1 1/4 pounds)
1/2 cup water
6 eggs yolks
1 1/2 cups unsalted butter,
room temperature
1 tablespoon instant espresso powder
dissolved in 1 teaspoon hot water
4 ounces unsweetened chocolate, chopped,
melted, cooled to lukewarm

Coffee Whipped Cream:
1 1/4 cups chilled whipping cream
2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
2 tablespoons confectioner's sugar

2 ounces semisweet chocolate, grated
Chocolate shavings
Chocolate coffee bean candies

For the crust: Preheat oven to 350 degrees F. Butter a 10-inch spring-
form pan with 2 3/4-inch-high sides. Grind graham crackers to crumbs
in processor. Add nuts, sugar and salt and chop coarsely using on/off
turns. Add butter and process until crumbs are evenly moistened. Press
crumbs into bottom of prepared pan. Bake until edges begin to brown,
about 15 minutes. Cool.
For the fudge layer
: Bring cream to boil in heavy medium saucepan.
Reduce heat to low. Add chocolate and stir until melted. Remove
from heat. Mix in corn syrup. Add butter 1 piece at a time, stirring
until smooth. Cool to lukewarm, stirring occasionally. Pour fudge
into cooled crust. Refrigerate until firm, about 2 hours.
For Cappuccino Buttercream Layer
: Cook sugar and water in
heavy medium saucepan over very low heat, stirring, until sugar dis-
solves (avoid scraping side of pan). Increase heat to medium and boil
mixture 2 minutes.  Meanwhile, beat egg yolks in heavy duty mixer
at high speed until thick. With mixer running, gradually pour boiling
syrup into yolks (do not scrape saucepan). Continue to beat until
yolk mixture is cool, about 15 minutes. Reduce mixer speed to
medium. Mix in butter 1 tablespoon at a time. Add espresso mix-
ture, then melted chocolate. (Note: When making buttercream, tem-
perature is the key. The yolk mixture and the butter should be about
the same temperature when combined or the mixture will melt the
butter. Also, the melted chocolate should be in liquid form, but not
warm.) Spread buttercream over chilled fudge layer. Cover pan
loosely with waxed paper. Refrigerate overnight.
Run small sharp knife around sides of springform pan to loosen
torte.  Carefully release pan sides. Spread most of Coffee Whipped
Cream neatly over top and sides of torte. Press grated chocolate
around sides. Transfer torte to a serving platter. Transfer remaining
cream to a pastry bag fitted with medium star tip. Pipe cream in
rosettes around top edge of torte. Garnish with chocolate shavings
and coffee bean candies. (Can be prepared 6 to 8 hours ahead;
refrigerate.) Let stand 1 hour at room temperature and serve.

Featured Archive Recipes:
Black Chocolate Espresso Cake
with Bittersweet Glaze

Chocolatier's Tiramisu
Espresso Cake with Hot Kahlua Syrup
Kahlua Mousse Cake (Commander's Palace)
Michele's Cappuccino Cake
Michele's Tiramisu Cheesecake


Index - Chocolate Recipe Archives
Index - Cake Recipe Archives
Index - Miscellaneous Desserts
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (1881 bytes)

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2009 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: October 11, 2009.