Cappunccino Torte

Crust:
1¼ cups graham cracker crumbs
¼ cup sugar 1/3 cup margarine, melted

Combine and press onto bottom of ungreased 9" springform.

Ganache:
2 cups heavy cream
2½ cups semisweet chocolate chips
½ cup margarine, cubed
2 tbsp. corn syrup

Bring cream to boil in pot. Add chocolate, cook until melted. Remove from
heat. Add margarine and syrup. Cool to room temperature, stirring
occasionally. Pour over prepared crust. Chill until firm, 2 hours.

Cappuccino Buttercream:
6 egg yolks
½ cup water
2½ cups packed brown sugar
1½ cups margarine
1 tbsp. instant coffee granules
1 tbsp. hot water
4 squares unsweetened chocolate, melted and cooled

Let egg yolks stand in bowl 30 minutes. Mix water and brown sugar in saucepan.
Stir and cook until sugar is dissolved. Bring to boil, stirring occasionally,
2 minutes. Beat egg yolks until thick and lemon color. Carefully
and gradually add to boiling syrup, while continuing beating preferably
with a whisk, until thickened, 15 minutes. Add margarine, 1 tbsp.
at a time, beating until well mixed. Remove from heat.

Dissolve coffee granules in hot water and add to yolk mixture. Beat in chocolate
until smooth. Cool. Spread buttercream over ganache layer. Cover
and chill, at least 4 hours or overnight.

Coffee Whipped Cream:
1½ cups heavy cream
2 tsp. instant coffee granules
2 tbsp. powdered sugar
½ tsp vanilla

In small bowl, mix 1 tbsp of cream and granules until dissolved. Beat in
remaining cream until thickened. Add powdered sugar and vanilla. Continue
beating until stiff peaks form.

Before serving, carefully run knife around edges of springfrom to loose. Remove
sides. Frost top and sides of the torte with whipped cream.