INGREDIENTS

INSTRUCTIONS

Make the Brazil nut cocoa biscuit:  Position a rack in the center of
the oven and preheat to 350 degrees  Spread the Brazil nuts in a single
layer on a baking sheet and roast  for 10 minutes. Transfer the nuts to
a large kitchen towel and rub  briskly to remove most of the skins.
Open the towel and spread out  the nuts to cool. Select 8 of the most
attractive nuts to reserve for  garnish. Line the base of a 9-inch
springform pan with foil. Assemble  the pan and lightly butter and
flour the bottom and sides of the pan,  shaking out the excess. In a
food processor fitted with the metal  chopping blade, combine the
toasted Brazil nuts and 1/4 cup of the  sugar. Process for 30 to 45
seconds, until finely ground. Add the  flour, cocoa, and baking powder,
and process 20 seconds until well  blended. In the 4l/2-quart bowl of a
heavy-duty electric mixer using  the whip attachment, beat the egg
yolks with 1/4 cup of the sugar at  medium-high speed for about 5
minutes until it is pale yellow in  color and forms a ribbon when the
whip is lifted. In another 4/-quart  bowl, using a clean wire whip
attachment, whip the whites until soft  peaks form. Gradually add the
remaining 1/4 cup sugar and whip until  stiff and shiny. Sprinkle
one-third of the nut mixture over the yolk  mixture and fold in gently
using a rubber spatula. Add one-third of  the whites and gently fold
in. Repeat until all the nut mixture and  whites are incorporated.
Gently fold in the melted butter. Scrape the  batter into the prepared
pan and spread evenly with a spatula. Bake  for 33 to 38 minutes until
a wooden toothpick inserted in the center  of the biscuit comes out
clean. Cool the cake in the pan on a rack  for 20 minutes. Run a
thin-bladed knife around the edge of the  biscuit to loosen it from the
side of the pan. Turn the cake over  onto the rack and remove the side
and base from the pan. Carefully  peel off the foil. Cool the cake
completely on a wire rack.  Make the coffee sauce:  In a heavy, medium
saucepan, combine the crushed coffee beans,  half-and-half and 1/4 cup
of the sugar and bring to a gentle boil over  medium heat. Remove from
the heat and let steep 5 minutes. In a medium  bowl, whisk the yolks
with the remaining 1/4 cup sugar until blended.  Gradually whisk the
hot half-and-half mixture into the yolk mixture.  Return this mixture
to the saucepan. Continue cooking the mixture  over medium-low heat,
stirring constantly with a wooden spatula for 3  to 5 minutes, or until
the sauce has thickened slightly. Do not boil.  It is done when you can
run your finger down the back of the spatula  and a path remains in the
sauce for several seconds. continued in  part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 376
Calories From Fat: 195
Total Fat: 22.4g
Cholesterol: 159.3mg
Sodium: 135.9mg
Potassium: 272.8mg
Carbohydrates: 38.4g
Fiber: 2g
Sugar: 32.6g
Protein: 6.4g