Chocolate Cappuccino Torte, By Lucy Waverman (A Matter Of Taste) - Serves 10

• Cake
• 1 1/2 cups butter
• 3/4 cup granulated sugar
• 1/4 cup strong coffee
• 1lb bittersweet chocolate, chopped
• 10 eggs - separated
• 2 tbsp all-purpose flour
• Topping
• 2 cups whipping cream
• 2 tbsp granulated sugar
• 2 tsp ground cinnamon

1. Preheat oven to 325F. Butter a 10" springform pan and line base with parchment paper.
2. Melt butter in a heavy pot over medium-low heat. Add 1/2 cup sugar and coffee, stirring until sugar dissolves. Add chocolate and stir until smooth.
3. Scrape chocolate mixture into a large bowl. Stir in egg yolks and flour.
4. Beat egg whites with an electric mixer until soft peaks form. Gradually beat in one-quarter of whites into chocolate mixture. Fold in remaining whites. Spoon batter into prepared pan.
5. Place pan on a baking sheet and bake for 25 - 30 minutes, or until edges puff and crack slightly but centre is not completely set. Cake will set as it cools.. Cool in pan, cover and refrigerate overnight.
6. Loosen sides of cake with a sharp knife. Release sides of pan.
7. Whip cream with sugar until cream holds its shape. Spread over top of cake.
8. Transfer cake to platter and sprinkle with cinnamon.
9. Cut into wedges, wiping knife clean between each cut.

cake, butter, sugar, ubc, bittersweet chocolate, eggs, flour, topping, whipping cream, sugar, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/chocolate-cappuccino-torte-by-lucy-waverman-a-matter-of-taste-serves-10-50079003 (may not work)