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1
Preheat oven to 350F.
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2
Blend ground cookies and coffee powder in processor.
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3
Set aside 3/4 cup cookie crumb mixture.
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4
Add butter to remaining crumb mixture and process until crumbs are moist.
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5
Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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6
Bake crust until just firm to touch, about 10 minutes.
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7
Cool completely.
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8
Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth.
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9
Transfer to large bowl.
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10
Set chocolate mixture aside while preparing meringue.
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11
Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves.
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12
Increase heat and boil syrup without stirring until candy thermometer registers 240F, tilting pan to submerge bulb, about 4 minutes.
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13
Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
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14
Gradually beat hot syrup into whites.
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15
Continue beating until medium-stiff peaks form, about 3 minutes.
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16
Fold 1/3 of meringue into lukewarm chocolate mixture to lighten.
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17
Fold in remaining meringue.
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18
Set chocolate meringue aside.
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19
Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve.
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20
Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form.
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21
Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
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22
Spoon half of mocha mousse over bottom of crust.
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23
Sprinkle 3 tablespoons reserved crumb mixture over mousse.
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24
Spoon half of coffee whipped cream over crumbs.
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25
Sprinkle with 3 tablespoons crumbs.
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26
Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs.
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27
Cover and refrigerate until set, about 4 hours.
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28
(Can be made 2 days ahead; keep refrigerated.)
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29
Run knife around pan sides to loosen torte.
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30
Remove pan sides and serve.
