1 c Sugar
2 c Espresso
2 c Whipping cream
6 Eggs
1/2 c Sugar
6 tb Cocoa powder; unsweetened
1/2 c Butter; room temp
1/2 c Sugar
2 Egg yolks
1/4 c All purpose flour
2 Amaretti; ground
2 ts Cocoa powder; unsweetened
3 Egg whites
4 Amaretti; crushed
Place 1 cup sugar in small saucepan over low heat and cook until dark brown and caramelized. Quickly pour into heated 9×2″, 6-cup round non-aluminum pan (equal in diameter to
size of springform pan used) and swirl until bottom and sides are evenly coated with caramel. For custard: Preheat oven to 325. Scald espresso and whipping cream in medium saucepan over medium-high heat. Remove from heat and let cool. Combine 6 eggs and 1/2 cup sugar in large bowl and beat well. Stir in espresso mixture and 6 tablespoons cocoa. Pour into prepared pan. Cover with round of buttered waxed paper and set into larger pan. Add enough boiling water to come halfway up sides of pan. Bake custard until set, about 1 1/2 hours. Remove from water; let cool slightly and refrigerate. For cake: Preheat oven to 325. Generously butter and flour 9″ springform pan, shaking out excess. Cream butter with sugar in large bowl until light and fluffy. Beat in egg yolks, blending thoroughly. Gradually stir in flour, cookie crumbs and 2 teaspoons cocoa. Beat egg whites in medium bowl until stiff peaks form. Gently fold into batter. Transfer to prepared pan and bake about 20 minutes (cake should be slightly soft in center). Let cool. To assemble: Remove sides of springform pan and loosen cake from bottom. Run sharp, thin knife around custard and dip bottom of pan briefly in hot water to loosen if necessary. Place cake atop custard. Center serving platter on cake. Place one hand on bottom of mold and other hand on top of platter. Grasp firmly and invert. Carefully remove mold. Garnish top of custard with additional crushed amaretti, if desired. Serve immediately. *Can substitute strong coffee. —–