*  Exported from  MasterCook  *
 
                         Mocha Macadamia Decadence
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Chocolate
                 Nuts                             Alcohol
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CAKE-----
    3      ounces        Bittersweet or semisweet -- chocolate; chopped
    1      ounce         Unsweetened chocolate -- chop
      3/4  cup           Macadamia nuts
      1/3  cup           All purpose flour
      1/2  cup           Unsalted butter -- room temp
      2/3  cup           Sugar
    3      large         Eggs
    2      tablespoons   Cognac or brandy
    2      teaspoons     Granulated instant espresso -- or coffee
    1      teaspoon      Vanilla extract
                         -----GLAZE-----
      1/4  cup           Whipping cream
    1      tablespoon    Light corn syrup
    4      ounces        Bittersweet or semisweet -- chocolate; finely ch
 
 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.
 
 
 
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