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Irish Coffee Torte

DIRECTIONS

Prepare the mousse and the ganache icing a day in advance. To make the mousse, heat the cream with the egg for 10 minutes at 158°F. Add the couverture and the instant coffee powder, and dissolve. Blend until smooth. Cool rapidly. Refrigerate for 24 hours. Add the whiskey before use (see below).
To make the ganache icing, melt the white couverture over hot water, stirring constantly and keeping the temperature below 104°F. Dissolve the coffee powder in the condensed milk and gradually stir into the couverture. Stir carefully to blend thoroughly while ensuring that as little air as possible is incorporated, as it will produce bubbles in the icing. Set aside for 24 hours.
To make the croquant, melt the sugar in a saucepan, stirring until it becomes a light caramel. Mix the chopped hazelnuts in well. Roll out on an oiled work surface using a rolling pin. Let cool. Break the cold croquant into pieces and grate.
Preheat the oven to 340°F. To make the croquant base, whisk the egg yolks, 2 tablespoons of sugar, walnuts, vanilla, cinnamon, and salt with the water until frothy. Beat the egg whites with the remaining sugar until stiff. Combine both these mixtures. Blend in the flour and grated croquant together, followed by the oil. Spoon the mixture into a torte ring lined with parchment paper and smooth the top.
Bake for 35 minutes. Turn out onto parchment paper sprinkled with sugar. Allow to cool.
Line the torte ring with acetate strip. Cut a 5/8-inch thick layer from the baked croquant base (freeze the remainder to use later as required) and place in the torte ring.
Mix the sugar syrup, instant coffee, and whiskey together. Use one third of this syrup to moisten the croquant base. Stir the whiskey into the mousse and whip. Spread half the mousse on top of the croquant base. Place the spongecake on top and moisten with the remaining syrup. Spread with the remaining mousse. Freeze.
To finish the torte, remove the ring, but not the acetate strip. Heat the ganache icing to 82 - 86°F over hot water, stirring as little as possible, then use to coat the surface of the torte thinly. Remove the acetate strip. Decorate with the chocolate coffee beans.