Almond
brownie layer:
3 ounces semisweet chocolate,
coarsely chopped
1/2 cup (1 stick) unsalted butter, such
as
Land O’ Lakes, cut into pieces
2 large eggs
2/3 cup granulated sugar
1/2 cup all-purpose flour
1 cup slivered almonds
Chocolate
Mousse:
7 ounces semisweet chocolate,
coarsely chopped
1/3 cup milk
2 tablespoons granulated sugar
Pinch of salt
1 cup heavy cream
Chocolate
Glaze:
9 ounces bittersweet chocolate,
finely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon unsalted butter
1 tablespoon coffee-flavored liqueur
Espresso
ice cream filling:
1 pint espresso or coffee-flavored
ice cream, softened
Garnish:
3/4 cup heavy cream
1 tablespoon granulated sugar
12 chocolate-covered espresso beans
Make the
brownie layer:
1.
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly
butter the bottom and sides of a 9-inch springform cake pan.
2. Melt
the chocolate with the butter according to the directions in the
Chocolate
Key.
3. In
the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire
whisk
attachment, whisk the eggs and sugar at medium-high speed until
the mixture
is pale yellow and doubled in volume, about 3 minutes.
4. At
low speed, mix in the chocolate/butter mixture until just combined.
Mix in
the almonds until just combined.
5. Pour
the batter into the prepared springform pan and bake until set,
about 35
minutes, or until a toothpick inserted 2 inches from the center
comes out
clean. Do not overbake the brownie. Cool the brownie in
the pan set on a
wire rack for 10 minutes.
6. Run a
thin-bladed knife around the edge of the cake to loosen it from
the side of
the pan. Remove the springform ring and let the cake cool
completely on the
springform base on the rack. Wash and dry the
springform ring and set aside.
Make the
chocolate mousse:
7. Put the
chocolate in a food processor fitted with the metal chopping
blade. Process
for 20 to 30 seconds, until finely ground.
8. In a small
saucepan, combine the milk, sugar and salt. Cook over
medium heat, stirring
with a wooden spoon until the sugar dissolves
and the milk comes to a boil.
Remove the pan from the heat.
9. Place the
chocolate in a small mixing bowl, and pour the hot milk
mixture over the
chocolate. Let stand for 10 seconds, then stir with
a rubber spatula until
smooth. Transfer the chocolate mixture to a
large mixing bowl, and let stand
until tepid.
10. In a
large chilled bowl, using a hand-held electric mixer or wire
whisk, whip the
cream until soft mounds barely start to form and
the cream is still
pourable. Do not overwhip the cream.
11. Using a
rubber spatula, gently fold one-third of the whipped
cream into the tepid
chocolate mixture to lighten it. Fold in the
remaining whipped cream. Do not
overfold the mousse or the
texture will be grainy.
Make the
glaze:
12. Place the
chocolate in a medium bowl. In a small saucepan over
medium heat, bring the
cream, corn syrup and butter to a gentle boil.
Pour the hot cream mixture
over the chopped chocolate and let sit for
1 minute to melt the chocolate.
Whisk gently until smooth. Stir in the
coffee-flavored liqueur. Cool the
glaze until it starts to thicken slightly,
stirring constantly but gently so
that it cools evenly without creating
too many air bubbles.
Assemble
the cake:
13. Place the
clean springform ring around the brownie base. Using a
small offset spatula,
spread the softened ice cream over the brownie.
Place the pan in the freezer
until the ice cream freezes, about 1 hour.
14. Remove
the pan from the freezer and using a small offset spatula,
spread the
chocolate mousse over the ice cream layer. Return the
cake to the freezer
for 1 hour.
Glaze the
cake:
15. Remove
the cake from the freezer. Using a portable blow dryer or
damp (not wet)
very hot towel, carefully heat the outside of the
springform pan until the
edge of the mousse and ice cream melts
slightly. Release the clamp on the
side of the springform pan and
gently lift it up and remove it from around
the side of the cake.
Place the cake on a wire rack, and place the wire rack
on a baking
sheet. Pour the glaze over the cake, covering it completely.
Return
the cake to the freezer until the glaze is set.
Garnish the
cake:
16. In a
chilled medium bowl, using a hand-held electric mixer, beat the
cream and
sugar to stiff peaks. Scrape the whipped cream into a pastry
bag fitted with
a large star tip (such as Ateco #7). Pipe eight rosettes of
cream around the
top of the cake. Garnish each rosette with a chocolate-covered espresso
bean. Serve immediately.
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