Preheat oven to 350 F and line 1 1/2 sheet pan with paper. Whip yolks and sugar to ribbon stage. Fold in walnuts and sifted cake flour. Make a medium meringue with the egg whites and sugar and fold into yolk mixture. Fold butter and extract in gradually. Bake until cake springs back to the touch.
Whisk yolks and sugar together. Temper the hot dairy into the yolk mixture and return to heat. Cook to nape consistency. Add gelatin and cool to 88 F while stirring occasionally. Pour into frame prepared with cake and crispy base. Chill.
Heat eggs, yolks, and sugar over a water bath while whisking to create a sabayon. Combine extract, liqueur, gelatin, and water. Heat to melt gelatin. Add gelatin mixture to the sabayon. Whip the cream to medium peaks and fold into sabayon. Spread into frame with crispy base, cake, and vanilla cremeux. Chill.
In heavy sauce pan add cream, coffee, cloves, vanilla and simmer for 20 minutes. Remove mixture from heat, add chocolate and incorporate until smooth. Add dark brown sugar and Coffee Liqueur. Strain through a fine sieve, then serve warm.
Recipe by Thomas Vaccaro, CEPC
: Vaccaro has a title of Pastry Chef of the Year (2004) by the American Culinary Federation (ACF), Inc. He is also the pastry team coach for American Culinary Federation Culinary Team USA 2004. Since 1995 he has served as executive pastry chef of Trump Plaza Hotel & Casino, Atlantic City, where he oversees a 24-hour-a-day, full-service pastry operation. He is a 1985 graduate of the Culinary Institute of America.
