- Grease bottom of 9-inch springform pan; line with greased waxed paper and set aside.
- Dissolve coffee granules in boiling water. Add sugar, stirring until dissolved; set aside.
- Position knife blade in food processor bowl; add chocolate morsels. Process 1 1/2 minutes or until finely chopped, stopping once to scrape down sides. Pour coffee mixture through food chute with processor running, stopping once to scrape down sides. Pour butter through food chute with processor running. Add eggs, one at at a time, through food chute, pulsing after each addition. Add vanilla and pulse once again.
- Pour into prepared pan and bake at 225-degrees for 2 1/2 hours or until slightly firm to touch. Cool completely on wire rack. Run knife around edge; release sides of springform pan. Invert torte onto 8-inch cardboard round and place on rack over shallow pan. Pour Ganache Cream over top and sides, covering completely. Chill 8 hours. Garnish with chocolate leaves and chocolate-covered coffee beans.
1 cup whipping cream
2 (4-oz) packages bittersweet chocolate, chopped and divided
1 1/2 Tbsp. butter, divided
Combine whipping cream and two-thirds of chocolate in double boiler. Bring to boil & reduce heat to low. Cook until chocolate melts, stirring often. Remove from heat. Add remaining chocolate, stirring until melted and smooth. Add one-third of butter, beating until butter melts & mixture is smooth. Repeat procedure with remaining butter. Let cool until mixture is slightly thickened and of pouring consistency. If mixture becomes too thick, reheat in double boiler over simmering water.