Hazelnut Cappuccino Torte

-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.