INGREDIENTS

INSTRUCTIONS

To prepare the crust, butter a 10-inch springform pan. Put the cookie
crumbs, cashews, coconut, sugar, and cinnamon in a medium bowl and mix
well. Add the melted butter and mix well. Press the mixture into the
prepared pan and place in the refrigerator to chill while you prepare
the filling.  To prepare the filling, put the chocolate, butter, and
espresso in a  metal bowl and place over gently simmering water until
the chocolate  is melted, about 5 minutes. Remove the top of the double
boiler and  set aside. Do not remove the simmering water from the heat.
Put the egg yolks, sugar, Irish cream, and vanilla in a medium metal
bowl (just large enough to nest in the bottom of the double boiler
without touching the water) and whisk together. Place the bowl over
the simmering water and whisk until the mixture is very thick and
resembles softly whipped cream. Fold the melted chocolate and 1 cup  of
whipped cream into the egg mixture and set aside.  Remove the crust
from the refrigerator. In a medium bowl, whisk the  egg whites until
they form soft peaks but are not dry. Gently fold  the whites into the
chocolate mixture and pour the mixture into the  crust. Refrigerate
until completely cold, 3 to 4 hours.  Whip the remaining cup of cream
to soft peaks. To serve, cut the cake  into slices. Top each slice with
a dollop of whipped cream and  several mint leaves.  Converted by
MC_Buster.  Per serving: 487 Calories (kcal); 46g Total Fat; (75%
calories from  fat); 7g Protein; 26g Carbohydrate; 140mg Cholesterol;
40mg Sodium  Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0  Fruit; 9 Fat; 1 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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