Mocha Torte

Directions

For Crust:

1. Preheat oven to 350°F.
2. In a food processor, blend the ground cookies with the coffee powder.
3. Set aside ¾ cup of the mixture, then add butter to the processor and process until thoroughly moistened.
4. In a 9-inch springform pan, press the cookie and butter mixture onto the bottom and sides, forming an even crust.
5. Bake about 10 minutes, until just firm. Cool completely.

For Fillings:

6. In a medium saucepan, stir the chocolate, butter and 1 teaspoon coffee powder over medium-low heat until melted and smooth in texture. Transfer to a large bowl and set aside.
7. In a small saucepan, stir ½ cup sugar and 3 tablespoons water over low heat until the sugar has completely dissolved, then increase the heat and boil the syrup without stirring for about 4 minutes. The temperature should reach 240°F on a candy thermometer.
8. In a large bowl and using an electric mixer, beat the egg whites until soft peaks form.
9. Gradually beat in the hot syrup.
10. Continue beating for 3 minutes or so, until medium-stiff peaks form.
11. Fold a third of the egg white mixture into the chocolate mixture, then fold in the remaining egg whites.
12. Set the chocolate meringue aside.
13. In a large bowl, mix ¼ cup cream and 5 teaspoons of coffee powder until dissolved.
14. Add 2½ cups cream, powdered sugar, and cinnamon. Beat to stiff peaks.
15. Fold 1½ cups of the coffee whipped cream into the chocolate meringue, forming a mocha mousse.

For Assembly:

16. Spoon half the mocha mousse over the bottom of the baked crust.
17. Layer 3 tablespoons of the crumb mixture, then half the coffee whipped cream.
18. Sprinkle with another 3 tablespoons of crumbs.
19. Repeat the layers of mocha mousse, crumbs, coffee whipped cream, and crumbs, until all of the ingredients have been used.
20. Cover the torte and refrigerate to set about 4 hours.
21. Run a knife around the pan edge to loosen before removing the pan sides prior to serving, chilled.