CAPPUCCINO TORTE†

(CAPPUCCINO TORTE)

6         eggs

    2/3  cup sugar

1         cup finely ground hazelnuts

    1/2  cup breadcrumbs plain

2  1/2  teaspoons baking powder

3         cups whipping cream

2         envelopes gelatine unflavored

3         tablespoons cold water

    1/3  cup powdered sugar

    2/3  cup cappuccino mocha (powder)

2         oz. semi-sweet chocolate grated

Grease a springform pan (10” X 3”) and set aside.  Place hazelnuts, breadcrumbs and baking powder in a bowl.  Stir together and set aside.  Separate eggs and beat egg yolks with sugar for about 5 minutes until creamy.  Stir in hazelnut mixture and set aside.  Wash beaters.  Beat egg whites with a dash of salt until stiff and fold into egg yolk mixture.  Pour into the springform pan and bake in a preheated oven at 350° for 35-40 minutes.  Take out of the oven and let sit for 5-10 minutes.  Slide cake on a platter and cool for a couple of hours.  (Note:  you can also bake the cake a day before use.)  Slice top off the cake, break into crumbs and set aside.  Place 3 tablespoons cold water in a saucepan and sprinkle the 2 envelopes of gelatine over it.  Stir mixture over hot water in a double boiler until gelatine is dissolved, cool slightly.  Place 3 cups whipping cream in a large bowl.  Stir in cappuccino and powdered sugar and beat until fairly stiff.  Add gelatine slowly, beating until stiff.  Spread over the cake and sprinkle cake crumbles over the top.  Sprinkle the grated chocolate over the top and sides.  Place in the refrigerator for 1 hour and serve.  This cake is not too sweet.

Makes 1 cake