Published February 12, 2008 by
Butter a 10-inch spring-form and dust lightly with bread crumbs. Beat the egg yolks and instant coffee; gradually add the sugar, beating until thick and light. Mix in the ground gourmet nuts, salt, cognac and the 2 tablespoons bread crumbs. Beat the egg whites until stiff but not dry; fold into the nut mixture. Turn into the prepared pan. Bake in a preheated 350° F oven for 50 minutes, or until a cake tester comes out clean. Cool on a cake rack before removing the pan. Split and fill and cover with coffee-flavored whipped cream, if you like.