Chocolate Cappuccino Torte

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 2/3 cup hazelnuts, toasted and ground
• 1/4 cup flour
• 4 teaspoons instant coffee
• 1 cup butter
• 3/4 cup milk chocolate chips
• 1/3 cup semi-sweet chocolate chips
• 3/4 cup granulated sugar
• 4 eggs
• 1/4 cup butter
• 3/4 cup semi-sweet chocolate chips
• 2 tablespoons 10% cream

Recipe

• 1 preheat oven to 350f and grease a 9" round pan, line bottom with parchment.
• 2 mix together ground nuts, flour and instant coffee; set aside.
• 3 melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. cool 15 min's then stir in sugar.
• 4 add eggs one at a time and beat well after each. stir in nut mixture.
• 5 spread into pan and bake (on middle rack) 30-35 min's or until centre in set. let cool 10 minute then remove from pan to a wire rack and cool completely. (*note: at this point you can wrap and store the cake in the fridge for up to one week).
• 6 glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. stir in cream amd mix well; cool until slightly thickened.
• 7 to glaze: place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
• 8 chill at least 8 hours to set glaze.