Ingredients
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup strong lukewarm coffee (Italian espresso)
- 4 extra large eggs -- separated
- 7 tablespoons sugar
- 3 ounces blanched almonds
- 4 ounces walnuts
- 4 extra large egg yolks
- 4 tablespoons sugar
- 1 tablespoon confectioner's sugar
- 1 tablespoon potato starch (not potato flour)
- 2 tablespoons unsalted butter
- 3/4 cup dry white wine
- 1/4 cup coffee liqueur
- 4 ounces semisweet chocolate -- coarsely chopped
- 1 tablespoon sugar
- 3 tablespoons unsalted butter
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.