Hazelnut Cappuccino Torte

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 3/4 cup toasted hazelnuts
• 5 1/2 ounces good quality bittersweet chocolate
• 2 teaspoons orange zest
• 1 teaspoon lemon, zest of
• 6 large eggs, separated
• 3/4 cup sugar
• 8 ounces mascarpone cheese
• 3/4 cup whipping cream
• 1/8 cup coffee liqueur
• 1/8 cup frangelico
• 1 tablespoon espresso, granules
• freshly ground nutmeg

Recipe

• 1 preheat oven to 350 degrees.
• 2 using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. set aside.
• 3 beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). fold into hazelnut mixture.
• 4 in separate bowl, beat egg whites until frothy. gradually beat in another 1/4 cup sugar until soft peaks form. continue beating until stiff peaks form and then fold into hazelnut mixture.
• 5 spread in greased and floured springform pan. (it is also a good idea to put parchment on the bottom of the pan for easier removal.).
• 6 bake at 350 degrees for 30 minutes. let cool and then unmould.
• 7 in bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. beat until stiff and smooth. spread over cake.
• 8 just before serving, sprinkle with espresso granules and nutmeg. decorate with whipped cream and chocolate covered espresso beans if desired.