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INGREDIENTS:

4 doz. chocolate wafers  
1/4 lb butter, melted 
2 tablespoons gelatin 
4 Tbl cold water 
1/4 cup sugar 
1/2 cup strong espresso coffee 
1 15-ounce container ricotta cheese 
1/2 tsp. pure vanilla extract 
3/4 cup heavy cream 
1 tsp fine ground instant espesso coffee 
1 tablespoon toasted almonds, coarsely chopped 

Preheat oven to 400 degrees. Butter a 10-inch springform pan. 

Using a rolling pin crush chocolate wafers to fine crumbs. Set aside 1/2 cup of crumbs and transfer
remaining crumbs to a bowl;  stir in melted butter. Press crumb mixture on bottom and halfway up
sides of springform pan. Bake 5 minutes; cool completely.

In a small bowl sprinkle gelatin over cold water and let soften. In a large bowl combine hot espresso
with sugar and gelatin mixture and stir to dissolve. Let cool slightly. Add ricotta cheese and beat until
smooth. Stir in vanilla. In a chilled bowl whip 1/2 cup of the cream to stiff peaks; fold into coffee
mixture. Pour half of coffee mixture into crust, top with reserved cookie crumbs and cover with
remaining coffee mixture. Smooth top. Chill overnight.

To serve, run a knife around edge of pan to loosen and carefully remove springform rim. Whip
remaining 1/4 cup heavy cream flavored with instant espresso to stiff peaks, transfer to a pastry tube
and pipe decorative rosettes on cake. Sprinkle with toasted almonds.

Yield: 10 servings 

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