-----Brazil Nut Cocoa
1 c Brazil Nuts; (about 5 oz.)
3/4 c Granulated Sugar; divided
1/4 c All-Purpose Flour
2 tb Unsweetened Cocoa Powder;
1/2 ts Baking Powder
3 lg Eggs; separated
1/4 c Unsalted Butter; melted
1 tb Espresso Beans; coarsely
2 c Half And Half
1/2 c Granulated Sugar; divided
3 lg Egg Yolks
1/2 ts Vanilla Extract
1/2 c Hot Brewed Espresso
1/4 c Granulated Sugar
2 tb Dark Rum
8 oz Bittersweet Chocolate
2 tb Unsalted Butter
1 1/2 c Heavy Cream
1 ts Vanilla Extract
1 tb Dark Rum; (optional)
2 lg Eggs
3 tb Water; divided
1 pn Salt
1/3 c Granulated Sugar
1 1/2 ts Unflavored Powdered Gelatin
Make the Brazil nut cocoa biscuit:
1. Position a rack in the center of the oven and preheat to 350 degrees F.
Spread the Brazil nuts in a single layer on a baking sheet and roast for 10
minutes. Transfer the nuts to a large kitchen towel and rub briskly to
remove most of the skins. Open the towel and spread out the nuts to cool.
Select 8 of the most attractive nuts to reserve for garnish.
2. Line the base of a 9-inch springform pan with foil. Assemble the pan and
lightly butter and flour the bottom and sides of the pan, shaking out the
3. In a food processor fitted with the metal chopping blade, combine the
toasted Brazil nuts and 1/4 cup of the sugar. Process for 30 to 45 seconds,
until finely ground. Add the flour, cocoa, and baking powder, and process
20 seconds until well blended.
4. In the 4l/2-quart bowl of a heavy-duty electric mixer using the whip
attachment, beat the egg yolks with 1/4 cup of the sugar at medium-high
speed for about 5 minutes until it is pale yellow in color and forms a
ribbon when the whip is lifted.
5. In another 4/-quart bowl, using a clean wire whip attachment, whip the
whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and
whip until stiff and shiny.
6. Sprinkle one-third of the nut mixture over the yolk mixture and fold in
gently using a rubber spatula. Add one-third of the whites and gently fold
in. Repeat until all the nut mixture and whites are incorporated. Gently
fold in the melted butter.
7. Scrape the batter into the prepared pan and spread evenly with a
spatula. Bake for 33 to 38 minutes until a wooden toothpick inserted in the
center of the biscuit comes out clean. Cool the cake in the pan on a rack
for 20 minutes. Run a thin-bladed knife around the edge of the biscuit to
loosen it from the side of the pan. Turn the cake over onto the rack and
remove the side and base from the pan. Carefully peel off the foil. Cool
the cake completely on a wire rack.
Make the coffee sauce:
1. In a heavy, medium saucepan, combine the crushed coffee beans,
half-and-half and 1/4 cup of the sugar and bring to a gentle boil over
medium heat. Remove from the heat and let steep 5 minutes.
2. In a medium bowl, whisk the yolks with the remaining 1/4 cup sugar until
blended. Gradually whisk the hot half-and-half mixture into the yolk
mixture. Return this mixture to the saucepan.
3. Continue cooking the mixture over medium-low heat, stirring constantly
with a wooden spatula for 3 to 5 minutes, or until the sauce has thickened
slightly. Do not boil. It is done when you can run your finger down the
back of the spatula and a path remains in the sauce for several seconds.
continued in part 2Serves:
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