"Dave" wrote in message
...
Does anyone perhaps have a copy of a recipe for a "hazelnut chocolate mousse
cappacino torte" cake that appeared in Chocolatier magazine in the early 1990s? If
so I would dearly love a copy for a wedding party.

Dave

Would either of these be close?
1 cup chopped hazelnuts, toasted* and cooled
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon instant espresso powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar, divided
4 large eggs, room temperature, separated
1 tablespoon cognac or brandy

Garnish:
Confectioners' sugar, for dusting
Whipped cream**

1. Position oven rack in center of oven. Heat oven to 350°F. Butter a 9-inch spring
form pan. Line bottom of pan with round of parchment paper and butter paper.

2. Place chopped toasted hazelnuts, chocolate, cornstarch, cinnamon, salt and
espresso powder in the bowl of a food processor fitted with a metal blade. Pulse
until chocolate and nuts are finely ground, making sure not to over process and melt
chocolate. Transfer chocolate mixture to a medium bowl and set aside.

3. Place butter and 1/2 cup granulated sugar in a large metal bowl. Beat on medium
speed for 3 minutes, or until mixture is light and fluffy. Add 4 egg yolks, one at a
time, beating well after each addition. Beat in half of chocolate mixture. Add
cognac and remaining chocolate mixture. Mix well.

4. Place 4 egg whites in large clean, dry metal bowl. Beat with electric mixer on
high speed until mixture becomes foamy. Gradually add remaining 1/4 cup sugar. Beat
mixture until stiff; but not dry; do not over beat.

5. Using rubber spatula, stir about 1 cup of beaten egg whites into batter to lighten
it. Fold in remaining egg whites in 2 additions. Scrape batter into prepared spring
form pan.

6. Bake 30 to 35 minutes, or until puffed and browned. Center of cake will be
slightly loose compared to outer portion. Run tip of a thin bladed knife around edge
between cake and side of pan. Allow cake to cool completely in pan on wire rack.
Cake will deflate slightly.

7. Remove side of spring form pan. Invert cooled cake onto flat platter lined with
plastic wrap or waxed paper. Remove parchment paper and bottom of pan from bottom of
cake. Invert cake onto serving platter and dust with confectioners' sugar. Top each
serving with a dollop of sweetened whipped cream, if desired.

*To toast nuts - Heat oven to 350ºF. Spread nuts into a thin layer on shallow baking
pan. Bake 5 to 10 minutes or until nuts are a light golden brown, stirring twice.

**Sweetened whipped cream - For 1 cup whipped cream: Beat ½ cup whipping (heavy)
cream and 1 tablespoon granulated or confectioners' sugar in chilled bowl until stiff
peaks form, do not over beat.

================================================== ========

Chocolate Cake:
1 bar (1.5 ounces) Godiva Dark Chocolate, finely chopped
1/3 cup brewed strong coffee
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 1/4 cups bleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream

Espresso Anglaise Sauce:
2 cups half-and-half
1/2 cup granulated sugar
1 vanilla bean, split and scraped
1/2 tablespoon cornstarch
1/4 cup brewed espresso, cold
4 large egg yolks, at room temperature

Hazelnut Ganache:
3/4 cup hazelnuts (about 3 ounces), toasted
1/2 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon granulated sugar
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped

Milk Chocolate Mousse:
7 tablespoons whole milk
5 tablespoons granulated sugar
5 tablespoons unsalted butter
1 teaspoon vanilla extract
6 bars (1.5 ounces each) Godiva Milk Chocolate, finely chopped
1/2 cup heavy cream

Assembly:
Cocoa powder for dusting
Chocolate shavings (optional)

Make the chocolate cake:

Preheat to 350°F. Spray 15x10x1-inch jelly roll pan with vegetable cooking spray.
Line bottom of pan with parchment paper and spray paper.


Place chocolate and coffee in medium, heatproof bowl set over pan of hot (not
simmering) water. Heat until chocolate melts, stirring occasionally. Remove from heat
and cool slightly. Whisk in egg and yolk until blended.


Sift together flour, baking soda and salt.


Beat butter and sugar in mixing bowl for 3 to 5 minutes or until fluffy, using medium
speed of electric mixer. Beat in vanilla and chocolate mixture, using low speed.
Scrape bowl, increase speed to medium and beat until smooth, about 1 minute. Add half
of dry ingredients, sour cream and then remaining dry ingredients, beating well after
each addition. Turn batter into prepared pan.


Bake for 18 minutes or until center springs back when pressed lightly with
fingertips.
Cool cake in pan on wire rack.


Make the espresso anglaise sauce:

Place half-and-half, sugar and vanilla bean seeds and pod into medium, heavy
saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Increase
heat to medium-high and bring mixture to gentle boil.


Meanwhile, place cornstarch in large heatproof bowl. Gradually whisk in espresso
until smooth. Whisk in egg yolks. Whisk about 2 cups of hot cream mixture into yolk
mixture. Return this mixture to saucepan. Cook over medium heat, stirring constantly
with wooden spoon, for 1 to 3 minutes or until custard thickens slightly. It is done
when you can run finger down back of custard-coated spoon and path remains in custard
for several seconds. Do not let custard come to boil.


Remove pan from heat and immediately strain hot custard through fine-meshed sieve
into medium heatproof bowl. Set bowl over larger bowl containing ice water and stir
custard for 5 to 10 minutes or until cooled. Cover surface with plastic wrap and
refrigerate until ready to use.


Make the hazelnut ganache:

Place toasted hazelnuts in plastic bag and crush with rolling pin.


Combine cream, butter and sugar in small saucepan and bring to gentle boil over
medium heat, stirring occasionally. Remove pan from heat and add chopped chocolate,
swirling pan to cover chocolate with hot cream. Let stand for 3 minutes to melt
chocolate. Gently whisk chocolate mixture until blended. Mix in crushed hazelnuts.
Cool slightly before assembling.


Make the milk chocolate mousse:

Place milk, sugar, butter and vanilla extract in medium saucepan. Cook over medium
heat, stirring constantly, until sugar dissolves. Increase heat to medium-high and
bring mixture to gentle boil. Remove pan from heat and add chopped chocolate,
swirling pan to cover chocolate with hot milk. Let stand for 3 minutes to melt
chocolate. Gently whisk chocolate mixture until blended. Let stand at room
temperature until cool.


Place heavy cream in medium chilled bowl. Whip cream until soft peaks form, using
hand-held mixer set at medium speed. Fold whipped cream into chocolate mixture.


Assemble desserts:

Line baking sheet with parchment paper. Using 3-inch ring mold as cutter, cut out
eight chocolate cake rounds. Place ring molds on lined baking sheet and insert cake
round in each mold. Pour about 2 heaping tablespoons hazelnut ganache over each cake
round. Chill until ganache is set.


Fill each mold with about 1/4 cup milk chocolate mousse. (Mousse will not completely
fill the mold.) Smooth top of mousse with bottom of small spoon. Chill until set at
least 2 hours.


Have ready eight individual dessert plates. Remove desserts from refrigerator. Dust
tops of mousse with cocoa powder. Using propane torch or hair dryer, heat sides of
molds and remove. Carefully transfer each cake to center of dessert plate. Drizzle
espresso anglaise sauce around cake and sprinkle with chocolate shavings if desired.