Recipe - Iced Black Forest Mocha

FOR THE CRUST
1 cup Chocolate wafer crumbs
One fourth cup Blanched almonds; toasted
lightly,
; cooled completely,
; andground fine
One half Stick unsalted butter;
melted and cooled
; (One fourth cup)
One fourth cup Sugar
1 pound Ground fresh coffee
1 Envelope unflavored gelatin
4 lg Eggs; separated, the
; whites at room
; temperature
Three fourths cup Plus 1 teaspoon sugar
One fourth cup Heavy cream
1 teaspoon Vanilla
One half teaspoon Ground cinnamon

FOR THE TOPPING
1 cup Heavy cream
1 tablespoon Kahlua
3 tablespoon Sugar

Make the crust:

In a bowl combine well the crumbs, the almonds, the butter, and the sugar,
press the mixture onto the bottom and about 1 inch up the side of an 8
1/2inch springform pan, and bake the crust in the middle of a preheated
350F. oven for 10 to 12 minutes, or until it is just set. Let the crust
cool in the pan on a rack.

In a large bowl combine the coffee grounds with 4 cups cold water and let
them soak overnight. Pour the mixture into a sieve, lined with a paper
towel or a paper coffee filter and set over a bowl, and let it drain,
pressing hard on the grounds, for 2 hours. (There should be about Three fourths cup
coffee concentrate.) Add enough water to measure 1 One fourth cups total.

In a saucepan sprinkle the gelatin over the coffee mixture, let it soften
for 1 minute, and heat the mixture over low heat, stirring, until the
gelatin is dissolved. In a bowl beat the yolks with One half cup of the sugar
until the mixture is thick and pale, add half the coffee mixture in a
stream, whisking, and whisk the mixture into the remaining coffee mixture.
Cook the mixture over moderate heat, whisking, until it is thickened and
registers 175F. on a candy thermometer. Transfer the mixture to a metal
bowl set in a larger bowl of ice and cold water, whisk in the cream and the
vanilla, and let the mixture cool, stirring frequently, until it is just
cool 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 until
they hold soft peaks, add One fourth cup of the remaining sugar, 1 tablespoon at a
time, beating, and beat the meringue until it holds stiff peaks. Stir one
fourth of the meringue into the coffee mixture and fold in the remainin g
meringue gently but thoroughly. Pour the filling into the crust. In a small
bowl combine the remaining 1 teaspoon sugar and the cinnamon, sprinkle the
mixture over the filling, and chill the filling for at least 6 hours or
overnight.

Make the topping just before serving:

In a chilled bowl with chilled beaters beat the cream until it holds soft
peaks, add the Kahlúa and the sugar, a little at a time, beating,
and beat the topping until it holds stiff peaks.

Transfer the topping to a pastry bag fitted with a decorative tip, pipe it
decoratively over the coffee mixture, and sprinkle it with the cinnamon.
Chill the cake for 2 hours. Run a thin knife around the edge of the pan,
remove the side carefully, and transfer the cake to a serving plate.

Gourmet May 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.