Chocolate Cappuccino Torte

• Cake
• 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
• Glaze
• 1/4 cup butter
• 3/4 cup semi-sweet chocolate chips
• 2 tablespoons 10% cream

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.

cake, hazelnuts, flour, instant coffee, butter, milk chocolate chips, semisweet chocolate chips, granulated sugar, eggs, butter, semisweet chocolate chips, cream

Taken from www.food.com/recipe/chocolate-cappuccino-torte-372303 (may not work)