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1
Preheat oven to 350 degrees.
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2
Position rack in center of oven.
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3
Line a 9- or 10-inch springform pan with parchment paper and spray lightly with vegetable oil.
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4
Combine the molasses, corn syrup, brown sugar, diluted coffee, bourbon and vanilla in a small saucepan.
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5
Stir well and place over medium heat until melted and syrupy; do not boil.
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6
Remove from the heat and set aside.
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7
Place the egg yolks in a small bowl and beat with an electric mixer until they are thick and lemon colored, about 2 minutes.
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8
Slowly beat in the syrup.
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9
Continue beating until the mixture is the consistency of thick cream.
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10
In a medium bowl, stir together the ground almonds and bread crumbs.
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11
Sift in the cocoa and stir to mix well.
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12
With a rubber spatula, fold the cocoa mixture into the yolk mixture.
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13
Set aside.
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14
Place the egg whites in a large, grease-free bowl.
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15
Using an electric mixer on medium speed, beat the egg whites until frothy.
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16
Add the salt and the cream of tartar, increase speed to high, and beat until stiff peaks form.
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17
With a large rubber spatula, fold 1/3 of the egg whites into the cocoa mixture to lighten it.
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18
Then gently fold in the remaining egg whites.
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19
Spoon the batter into the prepared pan.
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20
Bake until a thin wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 20 to 25 minutes.
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21
Place on a wire rack to cool completely.
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22
Remove the sides of the pan, invert the cake and peel off the parchment paper.
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23
Turn the cake right side up and sift confectioners' sugar over the top if desired.
