Yummy Cappuccino Mocha Torte

• 4 graham cracker sheets
• 1/2 cup chopped walnuts
• 1/2 cup slivered almonds
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, melted
• 2 cups whipping cream
• 4 (4-ounce) packages semisweet chocolate baking bars, finely chopped
• 1/2 cup unsalted butter, cut into pieces
• 2 tablespoons light corn syrup
• 3 (4-ounce) packages semisweet chocolate baking bars, finely chopped
• 6 tablespoons unsalted butter, cut into pieces
• 6 teaspoons instant coffee granules, divided
• 1/2 cup granulated sugar
• 3 tablespoons water
• 5 egg whites
• 1 3/4 cups whipping cream, divided
• 1/4 cup powdered sugar
• 1/4 teaspoon ground cinnamon

1. Process first 5 ingredients in a food processor until mixture becomes fine crumbs. Add 5 tablespoons melted butter; pulse 3 or 4 times or until combined. Firmly press crumb mixture into bottom and 1 inch up sides of a 10-inch springform pan.
2. Bake at 350u0b0 for 15 minutes. Cool completely on a wire rack.
3. Heat 2 cups whipping cream in a large saucepan over medium heat; bring to a simmer. Remove pan from heat, and add 16 ounces chocolate, stirring until chocolate melts. Add 1/2 cup butter and corn syrup, stirring until smooth. Pour fudge into prepared pan. Chill 1 hour or until firm.
4. Heat 12 ounces chocolate, 6 tablespoons butter, and 1 teaspoon coffee granules in a saucepan over low heat, stirring constantly, until chocolate is melted and smooth. Pour chocolate mixture into a small bowl. Set aside.
5. Bring 1/2 cup granulated sugar and 3 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring constantly. Cook mixture 2 minutes or until a candy thermometer registers 240u0b0 (soft ball stage).
6. Meanwhile, beat egg whites at high speed with an electric mixer until soft peaks form. Gradually beat hot syrup into egg whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold in 1 cup reserved chocolate mixture. Spread cappuccino mixture evenly over fudge layer.
7. Combine 1/4 cup whipping cream and remaining 5 teaspoons coffee granules in a large bowl, whisking until coffee dissolves. Add remaining 1 1/2 cups whipping cream, powdered sugar, and cinnamon. Beat at high speed with an electric mixer until stiff peaks form. Fold in remaining 1/2 cup chocolate mixture. Reserve 2 cups mousse; spread remaining mousse evenly over cappuccino layer. Pipe reserved mousse around top of cake. Cover and chill 8 hours. Store in refrigerator.
8. Tip: When preparing the mousse, the reserved chocolate will be a bit thick, causing a speckled look in the mousse mixture. For a fun touch, top this mousse layer with large chocolate curls.

graham cracker sheets, walnuts, almonds, granulated sugar, salt, unsalted butter, whipping cream, semisweet chocolate baking, unsalted butter, light corn syrup, semisweet chocolate baking, unsalted butter, coffee granules, granulated sugar, water, egg whites, whipping cream, powdered sugar, ground cinnamon

Taken from www.myrecipes.com/recipe/yummy-cappuccino-mocha-torte (may not work)