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Ingredients
- 1 c. chocolate wafer crumbs
- 1/4 c. blanched almonds toasted lightly, cooled completely, andground fine
- 1/2 stk unsalted butter melted and cooled (1/4 c.)
- 1/4 c. sugar
- 1 lb grnd fresh coffee
- 1 env unflavored gelatin
- 4 lrg Large eggs separated, the whites at room temperature
- 3/4 c. plus 1 tsp. sugar
- 1/4 c. heavy cream
- 1 tsp vanilla
- 1/2 tsp grnd cinnamon
- 1 c. heavy cream
- 1 Tbsp. kahlua
- 3 Tbsp. sugar
Directions
- Make the crust:In a bowl combine well the crumbs, the almonds, the butter, and the sugar,
- press the mix onto the bottom and about 1 inch up the side of an 8 1/2-inch springform pan, and bake the crust in the middle of a preheated 350F. oven for 10 to 12 min, or possibly till it is just set. Let the crust cold in the pan on a rack.
- In a large bowl combine the coffee grounds with 4 c. cool water and let them soak overnight. Pour the mix into a sieve, lined with a paper towel or possibly a paper coffee filter and set over a bowl, and let it drain, pressing hard on the grounds, for 2 hrs. (There should be about 3/4 c.
- coffee concentrate.) Add in sufficient water to measure 1 1/4 c. total.
- In a saucepan sprinkle the gelatin over the coffee mix, let it soften for 1 minute, and heat the mix over low heat, stirring, till the gelatin is dissolved. In a bowl beat the yolks with 1/2 c. of the sugar till the mix is thick and pale, add in half the coffee mix in a stream, whisking, and whisk the mix into the remaining coffee mix.
- Cook the mix over moderate heat, whisking, till it is thickened and registers 175F. on a candy thermometer. Transfer the mix to a metal bowl set in a larger bowl of ice and cool water, whisk in the cream and the vanilla, and let the mix cold, stirring frequently, till it is just cold to the touch and is the consistency of raw egg whites. Remove the metal bowl from the larger bowl. In another bowl beat the egg whites till they hold soft peaks, add in 1/4 c. of the remaining sugar, 1 Tbsp. at a time, beating, and beat the meringue till it holds stiff peaks. Stir one fourth of the meringue into the coffee mix and mix in the remainin g meringue gently but thoroughly. Pour the filling into the crust. In a small bowl combine the remaining 1 tsp. sugar and the
- cinnamon, sprinkle the mix over the filling, and refrigeratethe filling for
- at least 6 hrs or possibly overnight.
- Make the topping just before serving:In a chilled bowl with chilled beaters beat the cream till it holds soft peaks, add in the Kahlúa and the sugar, a little at a time, beating, and beat the topping till it holds stiff peaks.
- Transfer the topping to a pastry bag fitted with a decorative tip, pipe it
- decoratively over the coffee mix, and sprinkle it with the cinnamon.
- Refrigeratethe cake for 2 hrs. Run a thin knife around the edge of the pan, remove the side carefully, and transfer the cake to a serving plate.
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