Cappuccino Torte

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 2-1/2 cups semisweet chocolate chips
• 2 cups heavy whipping cream
• 1/2 cup butter, cubed
• 2 tablespoons corn syrup
• 1 tablespoon instant coffee granules
• 1 tablespoon hot water
• 1-1/2 cups packed brown sugar
• 1/2 cup water
• 6 egg yolks, lightly beaten
• 1-1/2 cups butter, softened
• 4 ounces unsweetened chocolate, melted and cooled
• 1-1/4 cups heavy whipping cream, divided
• 2 teaspoons instant coffee granules
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract
• Chocolate curls, optional

1. In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill.
2. For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours.
3. For buttercream, dissolve coffee granules in hot water; set aside. In a large heavy saucepan over medium-high heat, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir for 2-5 minutes or until mixture is thickened. Remove from the heat; stir in dissolved coffee. Cool to room temperature.
4. In a large bowl, beat butter until fluffy. Gradually beat in cooked sugar mixture. Beat on high for 2 minutes or until fluffy and light caramel-colored. Beat in cooled chocolate until blended. Spread over ganache layer. Refrigerate for 4 hours or overnight.
5. Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form.
6. Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving.

graham cracker crumbs, sugar, butter, chocolate chips, heavy whipping cream, butter, corn syrup, coffee granules, water, brown sugar, water, egg yolks, butter, chocolate, heavy whipping cream, coffee granules, sugar, vanilla, chocolate curls

Taken from www.tasteofhome.com/recipes/cappuccino-torte/ (may not work)