Fudgy Orange Cappuccino Torte Recipe

Directions:

1. Heat oven to 350 degrees.
2. Grease bottom only of 9 or 10 inch springform pan.
3. In large bowl, combine all brownie ingredients and mix thoroughly.
4. Spread in greased pan.
5. Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
6. Cool on wire rack until completely cooled (atleast an hour).
7. In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
8. Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
9. Gradually stir yolk mixture into hot mixture in saucepan.
10. Cook over medium heat 3 minutes, stirring constantly.
11. Remove from heat.
12. Stir in 2 tablespoons liqueur and nuts.
13. Refrigerate just until cool, about 25 minutes.
14. Spread cooled filling mixture over top of cooled brownie.
15. Refrigerate for 1 hour or until set.
16. To serve:.
17. Run a knife around sides of pan to loosen.
18. Remove sides of pan.
19. Place brownie on serving plate.
20. In large mixer, combine all topping ingredients until stiff peaks are formed.
21. Pipe or spoon topping mixture evenly over chilled filling.
22. Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).