Mexican Gold Nugget Brownie Torte

1. Set a rack in the middle of the oven and preheat to 350 F. Lightly
grease a 9-inch round cake pan. Line it with a disk of parchment paper or
buttered waxed paper.

2. Place the bittersweet chocolate in a medium bowl. Combine the coffee and
1/2 cup of the sugar in a small saucepan. Heat over medium heat, stirring
until the sugar is completely dissolved. Pour the hot sugar syrup over the
chocolate, and stir until melted and smooth.

3. Put the butter and 1/4 cup of the sugar in the bowl of an electric
mixer, and beat at high speed for 2 minutes, or until well combined and
smooth. Add the eggs one at a time, beating until each is incorporated.
Continue beating, scraping down the side of the bowl if necessary, until
light and fluffy, about 5 more minutes. With the mixer on its lowest
setting, or using a rubber spatula, gradually beat or fold in the chocolate
syrup. Beat or fold in the nuts and bread crumbs.

4. In an immaculately-clean dry bowl, combine the eggs whites, and salt,
and whisk until soft peaks form. Sprinkle on the remaining teaspoon sugar,
and whisk until the peaks stiffen to the consistency of shaving cream. Fold
1/3 of the egg whites into the chocolate mixture, and then gently but
thoroughly fold in the rest of the whites.

5. Spread the batter in the prepared pan. Bake for 50 minutes, or until
springy to the touch and a cake tester comes out clean. Cool in the pan on
a wire rack.

6. Turn the cake out onto a wire rack. Pour the ganache over it and, using
as few strokes as possible, frost the cake.

7. Scatter the Ibarra chocolate over the top of the cake, then use a fine
strainer to sprinkle the gold dust over it.