Mocha Success Cake

For the Mocha Buttercream:

• 1

  Combine the coffee extract with the sugar in a small saucepan, and bring to a rolling boil. Boil for approximately 2 minutes, until the syrup starts to get sticky. Beat the egg yolks in the bowl of a mixer on low speed, using the whisk attachment. While the machine is running on low, pour the syrup into the yolks, increase the speed to high, and beat for 8 to 10 minutes. The mixture should have quadrupled in volume and become smooth and creamy. This is the base of the buttercream.

• 2

  Preheat the oven to 400 degrees. In another bowl, break the soft butter into pieces, and beat with a whisk by hand or machine for about 1 minute, to make the butter soft and light, closer in texture to the egg-yolk mixture. Add the egg-yolk base to the butter. If the butter tends to curdle at this point (it is a question of temperature), place the bowl over a gas flame or dip it in hot water for a few seconds, to start melting the butter. Then stir with a whisk, and the mixture will become smooth. Set aside.

To make the Hazelnut Meringue:

• 1

  Spread the hazelnuts on a cookie sheet, and heat in the 400-degree oven for 10 to 12 minutes. Wrap the hot nuts in a kitchen towel, and rub them together to remove some of the skin. (Don’t worry if you don’t get all the skin off.) Reduce the oven temperature to 375 degrees. Put the hazelnuts and the cornstarch in the bowl of a food processor, and process until powdered, about 20 seconds. Add the sugar, and process for another 10 seconds. Beat the egg whites by hand or with a mixer until stiff. Add the hazelnut mixture, and fold it gently into the whites, taking care not to overmix.

• 2

  Line a cookie sheet with a reusable nonstick baking mat. Spread the meringue mixture out onto the mat to form a rectangle approximately 16 inches long by 12 inches wide. The batter should be about 1/2 inch thick. Bake in the 375-degree oven for 20 to 25 minutes, until nicely browned and cooked. Transfer the cooked meringue (still pliable and soft, since it is hot) to a wire rack, and cool thoroughly. Increase the oven temperature to 400 degrees.

• 3

  When the meringue is cool and dry, trim the sides to make a neat rectangle, and reserve the trimmings. Cut the rectangle in half lengthwise to make two exact rectangles. Cut out a piece of cardboard the same size, and cover it with aluminum foil. The cake will be constructed on the cardboard and removed from it for serving.

• 4

  Place one of the rectangles on the cardboard. Spread a thin (1/8-inch) layer of the buttercream on top of it. Spoon the remaining buttercream into a pastry bag fitted with a 1/2-inch plain tip. Make a border around the edge and a line down the center of the meringue with the buttercream.

For the Bourbon-Flavored Cream:

• 1

  Combine the cream, bourbon, and sugar in a mixing bowl, and whip until stiff.

• 2

  Spread the whipped cream in the two cavities created inside the buttercream borders. Crumble the reserved cake trimmings on top of the cream. Place the other meringue rectangle, smooth side up, on top, and press lightly so it adheres well. Cover the top and sides of the cake with the rest of the buttercream.

• 3

  Arrange the sliced almonds on a baking tray, and bake in the 400-degree oven for 8 to 10 minutes, until lightly browned. Let cool. Press the almonds all around the sides and top of the cake. Decorate with the chocolate covered coffee beans. Cover, and refrigerate until serving time.

To serve: