Hazelnut Cappuccino Torte *jb

-MOCHA CREAM-
1/2 c Whipping cream
2 tb Coffee liqueur

In a heavy saucepan, heat chocolates, whipping cream, and coffee
crystals over low heat until melted, stirring constantly. Cool to
room temperature.

In a large mixing bowl beat eggs, coffee liqueur, and vanilla with an
electric mixer on low speed until 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-inch springform pan.
Spread batter into pan. Bake in a 325 F oven for 40-45 mintues or
until slightly puffed around outer edge (center will be slightly
soft). Cool in pan on a rack for 20 minutes. Removes sides of pan.
Cool. Cover and chill up to
24 hours.

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, beat 1/2 c whipping
cream and 2 T coffee liqueur with chilled beaters of an electric
mixer on medium to high speed just until stiff peaks form.

Per serving: 445 cal, 31 g fat (12 g sat), 130 mg chol, 58 mg
sodium, 7 g pro.