Irish Cream-chocolate Mousse Cake With Coconut Crust

FILLING
1 lb Bittersweet chocolate
1/4 c Unsalted butter; diced
2 ts Instant espresso
4 Eggs; separated
1/2 c Sugar
1/2 c Irish cream
1/2 ts Pure vanilla extract
2 c Heavy whipping cream
Mint sprigs

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.