*  Exported from  MasterCook  *
                          Hazelnut Cappucino Torte
 Recipe By     :
 Serving Size  : 14   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      8 oz. pkg.    semisweet chocolate -- cut up
    1 1/3  cups 8 oz.    milk chocolate pieces
    1      cup           whipping cream
    2      tablespoons   instant coffee crystals
    5                    eggs
      1/4  cup           coffee liqueur or coffee
    1      teaspoon      vanilla
      1/2  cup           flour
      1/4  cup           sugar
    1      cup           toasted hazelnuts or almonds -- chopped
    1      recipe        Mocha Cream
                         Chocolate covered coffee beans -- optional
                         Mocha Cream
      1/2  cup           whipping cream
    2      tablespoons   coffee liqueu
 In a heavy saucepan, heat semisweet and milk chocolates, whipping cream and
 coffee crystals over low heat unitl melted, stirring constantly.  Cool to
 room temperature.
 In a large mixing bowl beat eggs, coffee liqueur and vanilla with a electric
 mixer on low speed till combined.  Add flour and sugar.  Beat on medium to
 high speed for 8 minutes.  (the batter should be light and slightly
 thickened.)  Fold about 1/4 of the mixture into chocolate mixture.  Fold
 chocolate mixture into remaining egg mixture.  Fold in nuts.
 Grease and flour the bottom and sides of a 9 springform pan.  Spread batter
 into pan.  Bake in a 325 oven for 40 to 45 minutes or until slightly puffed
 around the outer edge (center will be slightly soft).  Cool in pan on a rack
 for 20 minutes.  Remove sides of pan.  Cool.  Cover and chill for up to 24
 To serve, let stand at room temperature for 30 minutes.  Top with Mocha Cream
 and if desired, coffee beans.
 Mocha Cream:  In a chilled small mixing bowl combine both ingredients and
 with chilled beaters, beat on medium to high speed just until stiff peaks
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