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1
Place the cookies in a plastic bag and crush them with a rolling pin.
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2
Transfer them to a mixing bowl.
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3
Place the 2-3/4 oz. of chocolate and 1/2 cup of butter in a microwave bowl.
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4
Place in microwave and melt them in 15 second increments.
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5
Stirring a few times.
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6
Give the chocolate and butter a final stirring to mix well, then pour over the cookie crumbs and mix together.
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7
Put this mixture into a 9-inch springform pan and press down to form a base.
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8
Place in the refrigerator while preparing the filling.
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9
Place the chocolate in a large microwave safe mixing bowl and melt in 15 second increments.
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10
Beat in the mascarpone, egg yolks and brandy.
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11
Whip the cream until it just holds its shape and fold it into the chocolate mixture.
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12
Using a grease-free bowl and clean beaters, whip the egg whites to soft peaks.
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13
Add the sugar, a little at a time, and beat until the whites are thick and glossy.
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14
Fold the whites into the chocolate mixture in two batches, until just mixed.
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15
Spoon the mixture onto the chilled base and place in the refrigerator for 2 hours.
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16
To serve:.
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17
Carefully remove the cake from the pan and transfer to a serving plate.
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18
Pipe 12 rosettes of the whipped cream and top each with a chocolate coffee bean.
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19
Cut into 12 wedges and serve.
