Cappuccino Torte

It has been a long long time since I left my blog unattended. As you know, my dad was sick and it was very sad that he passed on in May. My dad was a very very good cook. He can cook almost anything and he learned from observation when he was working in a supermarket when he was young. Almost everything that he cooked is very good. I have only learned part of his skill and I regret not learning more from him.

For a while I have not been baking/cooking but this morning hubby told me that he wants to eat this cake and passed me the recipe book so that I can make it for him. Since this is hubby's request, I made this for him this morning. This is the first time trying this recipe and hubby and son say that it is good. So sharing with you this recipe:






Cappuccino Torte

75g/6 tbsp butter, melted
375g/10oz digestive biscuits/shortbread biscuits, crushed
1/4 tsp ground cinnamon
25ml/1.5 tbsp powdered gelatine
45ml/3 tbsp water
2 eggs, separated
115g/1/2 cup soft light brown sugar
115g/4oz dark chocolate, chopped
175ml/6 fl oz/3/4 cup brewed coffee
150ml/2/3 cup whipping cream

Methods:
1. Mix the melted butter with the crushed biscuits and cinnamon. Spread into the base of a 20cm/8in loose-based tin and press down well. Chill it in fridge/freezer.
2. Sprinkle the gelatine over the water. Leave to soften for 5 minutes then set the bowl over a pan of hot water and stir to dissolve.
3. Whisk the egg yolks with the brown sugar until thick. Put the chocolate in a bowl with the coffee and stir until melted. Add to the egg mixture, then cook gently in a pan for 1-2 minutes until thickened. Stir in gelatine. Leave until just beginning to set, stirring occassionally.
4. Whip the whippine cream until soft peaks form. Whisk the egg white until stiff. Fold the cream into the coffee mixture, followed by the egg white. Pour the mixture over the biscuits base and chill until set.