Instructions

Place the cocoa in a medium-size bowl. Pour in the coffee and stir very
well with a wooden spoon until cocoa is completely dissolved. Set aside
until cool.
Place the egg yolks in a large bowl. Add 4 tablespoons sugar and stir
with a wooden spoon until sugar is compelely absorbed and the egg yolks
become pale. Add the cooled coffee mixture and stir well. Set aside.
Finely grind the almonds, walnuts, and remaining sugar in a food
processor. Fold ground nuts into the egg mixture.
Beat the egg whites in a copper bowl with a wire whisk or with an electric
mixer until stiff. Gently fold egg/nut mixture into the beaten egg whites
with a rubber spatula. Pour batter into a buttered, floured, and
parchment-lined 8-inch-diameter cake pan. Bake in a preheated 375 degree
oven for about 45 minutes. Remove cake from oven and invert onto a
parchment-lined rack. Allow to cool.
Prepare pastry cream: Place the egg yolks, sugars, potato starch, and
butter in the top of a double broiler. Beat ingredients until pale in
color. Add the wine and liqueur and stir until incorporated. Place
mixture over simmering water and cook, stirring with a wooden spoon until
thickened, about 25 minutes. Remove mixture from heat and transfer to a
ceramic or glass bowl. Set aside.
Prepare glaze: Bring a medium-size stock-pot of water to a boil over
medium heat. Remove from heat. Place the chocolate, sugar, and 1
tablespoon water in a metal bowl and place it on top of the stockpot. Be
sure the bottom of the bowl does not touch the water. Let the chocolate
sit for 10 minutes before gently mixing until smooth. Remove bowl from
the stockpot and add the butter, stirring cinstantly with a wooden spoon
until incorporated. Let the glaze rest for 15 minutes before using.
To assemble: Cut the cake crosswise in half. Spread the pastry cream
over the bottom half. Place the top half of cake over the pastry cream.
Using a narrow metal spatula, glaze the cake all over. Transfer the cake
to a serving platter and let rest for 1/2 hour before serving.