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1
Make the Brazil nut cocoa biscuit:1.
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2
Position a rack in the center of the oven and preheat to 350 degrees F. Spread the Brazil nuts in a single layer on a baking sheet and roast for 10 min.
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3
Transfer the nuts to a large kitchen towel and rub briskly to remove most of the skins.
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Open the towel and spread out the nuts to cold.
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5
Select 8 of the most attractive nuts to reserve for garnish.
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2.
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Line the base of a 9-inch springform pan with foil.
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Assemble the pan and lightly butter and flour the bottom and sides of the pan, shaking out the excess.
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3.
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In a food processor fitted with the metal chopping blade, combine the toasted Brazil nuts and 1/4 c. of the sugar.
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Process for 30 to 45 seconds, till finely grnd.
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Add in the flour, cocoa, and baking pwdr, and process 20 seconds till well blended.
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4.
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In the 4l/2-qt bowl of a heavy-duty electric mixer using the whip attachment, beat the egg yolks with 1/4 c. of the sugar at medium-high speed for about 5 min till it is pale yellow in color and forms a ribbon when the whip is lifted.
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5.
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In another 4/-qt bowl, using a clean wire whip attachment, whip the whites till soft peaks form.
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Gradually add in the remaining 1/4 c. sugar and whip till stiff and shiny.
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6.
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Sprinkle one-third of the nut mix over the yolk mix and mix in gently using a rubber spatula.
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Add in one-third of the whites and gently mix in.
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Repeat till all the nut mix and whites are incorporated.
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Gently mix in the melted butter.
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7.
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Scrape the batter into the prepared pan and spread proportionately with a spatula.
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Bake for 33 to 38 min till a wooden toothpick inserted in the center of the biscuit comes out clean.
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Cold the cake in the pan on a rack for 20 min.
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Run a thin-bladed knife around the edge of the biscuit to loosen it from the side of the pan.
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Turn the cake over onto the rack and remove the side and base from the pan.
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Carefully peel off the foil.
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Cold the cake completely on a wire rack.
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31
Make the coffee sauce:1.
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In a heavy, medium saucepan, combine the crushed coffee beans, half-and-half and 1/4 c. of the sugar and bring to a gentle boil over medium heat.
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Remove from the heat and let steep 5 min.
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2.
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In a medium bowl, whisk the yolks with the remaining 1/4 c. sugar till blended.
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Gradually whisk the warm half-and-half mix into the yolk mix.
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Return this mix to the saucepan.
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3.
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Continue cooking the mix over medium-low heat, stirring constantly with a wooden spatula for 3 to 5 min, or possibly till the sauce has thickened slightly.
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Don't boil.
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It is done when you can run your finger down the back of the spatula and a path remains in the sauce for several seconds.
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42
continued in part 2
