Yummy Cappuccino Mocha Torte

Ingredients

• 12 ounce bittersweet chocolate finely chopped
• 16 ounce bittersweet chocolate finely chopped
• 2 tablespoons plus light
• 5  egg whites 
• 4  graham crackers 
• 0.3 cup granulated sugar 
• 0.5 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 6 teaspoons coffee instant divided
• 0.3 cup powdered sugar 
• 0.5 teaspoon salt 
• 0.5 cup slivered almonds 
• 0.5 cup butter unsalted cut into pieces
• 5 tablespoons butter unsalted melted
• 6 tablespoons butter unsalted cut into pieces
• 0.5 cup walnut pieces chopped
• 3 tablespoons water 
• 1.8 cups whipping cream divided
• 2 cups whipping cream 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• hand mixer
• springform pan
• candy thermometer

Directions

1. Process first 5 ingredients in a food processor until mixture becomes fine crumbs.
2. Add 5 tablespoons melted butter; pulse 3 or 4 times or until combined. Firmly press crumb mixture into bottom and 1 inch up sides of a 10-inch springform pan.
3. Bake at 350 for 15 minutes. Cool completely on a wire rack.
4. Heat 2 cups whipping cream in a large saucepan over medium heat; bring to a simmer.
5. Remove pan from heat, and add 16 ounces chocolate, stirring until chocolate melts.
6. Add 1/2 cup butter and corn syrup, stirring until smooth.
7. Pour fudge into prepared pan. Chill 1 hour or until firm.
8. Heat 12 ounces chocolate, 6 tablespoons butter, and 1 teaspoon coffee granules in a saucepan over low heat, stirring constantly, until chocolate is melted and smooth.
9. Pour chocolate mixture into a small bowl. Set aside.
10. Bring 1/2 cup granulated sugar and 3 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring constantly. Cook mixture 2 minutes or until a candy thermometer registers 240 (soft ball stage).
11. Meanwhile, beat egg whites at high speed with an electric mixer until soft peaks form. Gradually beat hot syrup into egg whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold in 1 cup reserved chocolate mixture.
12. Spread cappuccino mixture evenly over fudge layer.
13. Combine 1/4 cup whipping cream and remaining 5 teaspoons coffee granules in a large bowl, whisking until coffee dissolves.
14. Add remaining 1 1/2 cups whipping cream, powdered sugar, and cinnamon. Beat at high speed with an electric mixer until stiff peaks form. Fold in remaining 1/2 cup chocolate mixture. Reserve 2 cups mousse; spread remaining mousse evenly over cappuccino layer. Pipe reserved mousse around top of cake. Cover and chill 8 hours. Store in refrigerator.
15. Tip: When preparing the mousse, the reserved chocolate will be a bit thick, causing a speckled look in the mousse mixture. For a fun touch, top this mousse layer with large chocolate curls.