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1
Preheat the oven to 350 degrees F.
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2
Spread the pecans and walnuts on a small baking sheet and bake until fragrant and lightly toasted, about 8 minutes.
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3
Let cool.
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4
Place the nuts and brown sugar in the bowl of a food processor and with the machine running, add the melted butter in a slow stream through the feed tube and process until combined.
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5
Reserve 2 tablespoons of the nut mixture for the topping and press the remaining mixture evenly across the bottom of a 10-inch springform pan.
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6
Place the chocolate in the top of a double boiler or in a heatproof bowl set over barely simmering water and stir until melted.
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7
Set aside.
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8
To make the meringue, combine the egg whites, confectioners' sugar, and vanilla in a large bowl and whip with an electric mixer until stiff peaks form.
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9
Set aside.
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10
In a clean bowl using clean beaters, whip the cream with the coffee liqueur until stiff peaks form, being careful not to overbeat.
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11
Place the chocolate in a large bowl and add 1/3 of the meringue, stirring until well combined.
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12
Fold in the remaining meringue in 2 additions, being careful not to overmix.
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13
Fold the whipped cream into the chocolate mixture, being careful not to deflate the mixture, and pour into the prepared pan.
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14
Sprinkle the reserved 2 tablespoons of the nut mixture over the top, wrap the pan with plastic wrap, and refrigerate overnight.
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15
To serve, slice the cake using a thin, sharp knife dipped in warm water, and arrange on 12 plates.
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16
Drizzle the orange-caramel sauce to the side of each slice and serve.
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17
1 1/2 cups sugar
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18
1/2 cup water
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19
1 tablespoon grated orange zest
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20
1 tablespoon fresh lemon juice
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21
3/4 cup fresh orange juice
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22
Combine the sugar, water, orange zest, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring constantly, until the sugar dissolves.
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23
Once the sugar dissolves, stop stirring and continue to cook until the mixture thickens and turns golden brown, 10 to 15 minutes.
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24
Remove from the heat and add the orange juice (the mixture will bubble up).
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25
Return to medium-high heat and cook, stirring constantly, for 1 minute.
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26
Remove from the heat and let cool slightly.
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27
Strain through a fine mesh strainer into a bowl and cool to room temperature before serving.
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28
(The sauce will thicken as it cools.)
