Desserts - Ginny Elzinga's Chocolate Cream Espresso Torte

Serves 12.  Make AT LEAST one day ahead or up to 2 days.
CRUST
1 cup hazlenuts, toasted
3/4 cup all purpose flour
1/3 cup packed brown sugar
1 1/2 T cornstarch
1/4 t salt
1/2 cup chilled unsalted butter, cut into 1/2" pieces
Preheat oven to 325 F.  Combine first 5 ingredients in processor, blend until nuts are finely ground.  Add butter and cut in using on/off turns until dough begins to clump together.  Press dough over bottom (not sides) of 9" diameter springform pan with 2 3/4" sides.  Bake until golden brown, about 25 mins.  Cool.

FILLING
2 cups chilled whipping cream
10 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
3 oz imported milk chocolate
2 large eggs
2 t instant espresso powder
1 t vanilla
Bring cream to boiil in heavy medium saucepan.  REmove from heat.  Add both chocolates, whisk until smooth.  Whisk eggs, espresso powder, vanilla in large bowl to blend.  Gradually whisk in chocolate mixt (filling will be very thin).  POur over crust.  Bake until filling moves only slightly in center when pan is shaken, about 55 mins.  Chill until cold, at least 2 hours.

TOPPING
1 t unflavored gelatin
1 T water
1 cup chilled whipping cream
1/4 cup powdered sugar
1 t instant espresso powder
Sprinkle gelatin over 2 T water in small bowl.  Let stand 10 mins to soften, set bowl in saucepan of simmering water and stir until gelatin dissolves.  Remove from heat.  Using electric mixer, beat 1 cream, sugar, espresso powder in large bowl to soft peaks.  Gradually beat in gelatin mixture.  Spoon whipped cream over filling, smooth top.  Chill until set, about 3 hours.

To serve:  Run knite between torte and pan sides to loosen, remove sides.  Transfer torte to platter.  Sprinkle with chocolate shavings, if desired.  Serve.