Chilled Cappuccino Cream Cake

This is a perfect spring and summer dessert. It should be served chilled and has a wonderfully bold and sweet coffee taste, without being heavy or overly rich. You can dress it up or serve it plain; either way your guests will be very pleased.

Ingredients for crust:

• 1 cup chocolate graham cracker crumbs
• ¼ cup almonds, lightly toasted, cooled and ground fine
• ½ stick of butter, (¼ cup) melted
• ¼ cup sugar

Ingredients for Filling:

• 7 ½ shots of espresso (1¼ cup)
• 1 envelope of unflavored gelatin
• 4 large eggs, separated
• ¾ cup sugar
• ¼ cup heavy whipping cream
• 1 teaspoon vanilla
• ½ teaspoon ground cinnamon

Ingredients for Topping (optional):

• 1 cup heavy whipping cream
• 1 teaspoon Kalua coffee liquor
• 3 tablespoons sugar

Equipment:

• espresso machine
• candy thermometer (or a thermometer used for steaming milk with the espresso machine)
• springform pan
• electric mixer
• food processor
• saucepan
• 4 bowls (various sizes)

Make the crust:

Heat the oven to 350°F and lightly toast the almond slivers until they are a golden brown, then set them aside to cool for a few minutes. Use the food processor to grind the graham crackers, then the almonds. Combine the graham cracker crumbs, almonds, melted butter and ¼ cup sugar in a medium-sized bowl. Mix thoroughly.

Pour the graham cracker crust into the bottom of the springform pan, and press firmly. Bake at 350°F for 10-12 minutes. When the crust has finished baking, remove the pan from the oven and set it aside to cool on a rack.