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1
Preheat oven to 325F.
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2
Combine first 5 ingredients in processor.
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3
Blend until nuts are finely ground.
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4
Add butter and cut in using on/off turns until dough begins to clump together.
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5
Press dough over bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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6
Bake until golden brown, about 25 minutes.
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7
Cool.
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8
Maintain oven temperature.
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9
Bring 2 cups cream to boil in heavy medium saucepan.
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10
Remove from heat.
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11
Add both chocolates; whisk until smooth.
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12
Whisk eggs, 2 teaspoons espresso powder and vanilla in large bowl to blend.
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13
Gradually whisk in chocolate mixture (filling will be very thin).
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14
Pour over crust (filling will fill pan only halfway).
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15
Bake until filling moves only slightly in center when pan is shaken, about 55 minutes.
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16
Chill until cold, at least 2 hours.
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17
Sprinkle gelatin over 2 tablespoons water in small bowl.
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18
Let stand 10 minutes to soften.
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19
Set bowl in saucepan of simmering water and stir until gelatin dissolves.
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20
Remove from heat.
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21
Using electric mixer, beat 1 cup chilled cream, powdered sugar and 1 teaspoon espresso powder in large bowl to soft peaks.
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22
Gradually beat in gelatin mixture.
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23
Spoon whipped cream over filling; smooth top.
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24
Chill until set, about 3 hours.
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25
(Can be made 2 days ahead.
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26
Cover; keep chilled.)
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27
Run knife between torte and pan sides to loosen; remove pan sides.
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28
Transfer torte to platter.
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29
Sprinkle with chocolate shavings, if desired, and serve.
