Mocha Macadamia Decadence

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Cakes, Chocolate, Nuts	6	Servings

INGREDIENTS

3	oz	Bittersweet or semisweet
		Chocolate, chopped
1	oz	Unsweetened chocolate
		Chop
3/4	c	Macadamia nuts
1/3	c	All purpose flour
1/2	c	Unsalted butter, room
		Temp
2/3	c	Sugar
3		Eggs
2	T	Cognac or brandy
2	t	Granulated instant espresso
		Or coffee
1	t	Vanilla extract
1/4	c	Whipping cream
1	T	Light corn syrup
4	oz	Bittersweet or semisweet
		Chocolate, finely ch

INSTRUCTIONS

FOR CAKE: Preheat oven to 350~. Butter 8" round cake pan with 2"
sides. Line bottom of pan with parchment. Stir chopped chocolates in
top of doulble boiler over simmering water until melted and smooth.
Cool slightly. Process macadamia nuts and flour in processor until
nuts are finely ground. Transfer jnut mixture to small bowl. Do not
clean processor. Add butter and sugar to processor and blend using
on/off turns until mixutre is smooth. Add eggs, Cognac, instant
espresso (or coffee) and vanilla and process until smooth. Add melted
chocolate and process until just combined. Add nut mixture and  process
unisng on/off turns until mixture is just combined. Transfer  batter to
prepared pan. Smooth top with spatula. Bake until toothpick  inserted
halfway between edge and center of cake comes out clean,  about 40
minutes. Cool cake in pan on rack 30 minutes. Invert cake  onto rack;
remove parchment and cool.  FOR GLAZE: Bring cream to boil in heavy
small saucepan. Remove from  heat. Add chocolate and stir until melted
and smooth. Stir in corn  syrup. Let glaze stand until cool enough to
spread, about 20 minutes.  Transfer cake to rack. Spread glaze over top
and sides of cake.  Refrigerate until set. Transfer cake to platter.
Let stand at room  temperature 1 hour before serving.  Recipe By     :
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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