-MARY WILSON BWVB02B Place 1 pieces of cake on serving plate. In medium bowl stir together powdered sugar. In medium bowl stir together sugar, mascarpone cheese (or cream cheese) and vanilla. Stir in 2 ounces grated chocolate. Spread half of filling on top of cake on serving plate. Repeat layering; top with third cake layer. In chilled large mixing bowl beat chilled whipping cream at high speed until soft peaks form (1 to 2 minutes). Continue beating, gradually adding 2 tablespoons syrup until stiff peaks form (2 to 3 minutes). Spread 1 cup whipped cream on top of cake; sprinkle with remaining grated chocolate. Pipe or spread remaining whipped cream on side of cake. Garnish with chocolate covered coffee beans. Refrigerate at least 3 hours. To serve, cut torte into 8 slices; cut each slice in half. Store refrigerated. Yield 16 serving. -----