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Torta di Cappuccino
This is an absolutely delicious recipe and is a sure winner for any dinner party – so thank you to my friend Dervilla,
for passing it on to me. It can be made a day in advance, which is always a bonus if you’re feeding a crowd or
planning a dinner party.
serves 6
vegetarian
For the base
375g (13oz) dark chocolate wholewheat digestive biscuits
3 tbsp double cream
75g (3oz) butter, melted
For the topping
500g (1lb 2oz) mascarpone
140g (scant 5oz) caster sugar
3 eggs
100g (4oz) chocolate (at least 55% cocoa solids)
3 tbsp Kahlua or Tia Maria (coffee liqueur)
125ml (4fl oz) espresso or really strong coffee
To serve
Icing sugar or cocoa powder
Lightly whipped cream
1. Preheat the oven to 180°C (350°F), Gas mark 4.
2. To make the base, crumble the biscuits into a medium-sized bowl, mix with the cream and butter and spread
into a 23cm (9in) diameter, spring-form tin. Chill in the fridge while you make the topping.
3. For the topping and using an electric hand mixer, beat the mascarpone and sugar very well in a large bowl
until soft and light. Break the eggs into a small bowl and whisk with a fork. Add to the cheese mixture, bit by
bit, beating very well between each addition.
4. Melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie). Add the
coffee liqueur and the espresso coffee to the melted chocolate and blend well. Then add to the cheese and
egg mixture and also mix well.
5. Pour over the biscuit base and bake in the oven for 40–50 minutes until the centre is set; it shouldn’t jiggle
anymore! Leave to cool in the pan and then remove and serve lightly dusted with icing sugar or cocoa powder
together with some lightly whipped cream.
