Frozen Chocolate Torte with Cappuccino Cream

This rich crowd-pleasing dessert may be prepared days in advance of
serving.

Makes 12 servings

Chocolate Torte:
4 squares (4 ounces) unsweetened chocolate, chopped
1 cup flour
1 teaspoon baking powder
pinch of salt
2 sticks (1/2 cup each) butter, softened
1 3/4 cups sugar
4 eggs
2 teaspoons vanilla extract

Cappuccino Cream:
1 tablespoon instant espresso or regular instant coffee
1 teaspoon cold water
2 cup whipping cream
4 tablespoons confectioners' sugar
bittersweet chocolate shavings (optional)
Preparation:

Chocolate Torte:
Preheat the oven to 350F. Coat a 10-inch round spring form pan with
non-stick spray.
Put the chocolate in a small microwaveable bowl. Microwave for 2 minutes.
Stir. If lumps remain, microwave for about 20 seconds. Stir and set aside.
On a sheet of waxed paper, combine the flour, baking powder, and salt.
Stir to mix; set aside.
In the bowl of an electric mixer, beat the butter for about 2 minutes, or
until fluffy. Gradually add the sugar, continuing to beat and scraping the
sides of the bowl as needed. Beat in the eggs, one at a time.
Add the melted chocolate and the vanilla. Reduce the mixer speed to low.
Add the reserved dry ingredients. Mix just to incorporate. Spoon into the
prepared pan. Spread evenly.
Bake for about 45 minutes, or until a toothpick inserted into the center
comes out clean. Remove to a rack to cool. Remove the outer ring of the
pan. Place a freezer proof serving dish over the torte. Invert the torte
onto the dish.
Run the blade of a long thin knife between the top of the torte and the
pan bottom to separate. Allow to cool.

Cappuccino Cream:
In the mixing bowl of an electric mixer, stir instant espresso or regular
instant coffee with water to dissolve. Add cream. Whip on high speed for 2
to 3 minutes or until soft peaks form. Add sugar. Whip for 1 to 2 minutes,
or until peaks hold their shape.
Spread, swirling into peaks, over the top and sides of the cooled torte.
Place in the freezer, uncovered, for 2 hours. For longer storage, cover
tightly with plastic wrap and then with aluminum foil. Freeze for up to 1
week.
To serve, unwrap and allow to sit at room temperature for 15 to 20
minutes. Bittersweet chocolate shavings may be scattered on top for
decoration.


Cooking Up an Italian Life, by Sharon Sanders or visit her website
SimpleItaly.com


Personal Chef Brian Koning www.personalchefmarketing.com
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