---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mocha Macadamia Decadence
 Categories: Cakes, Chocolate, Liquor
      Yield: 6 Servings
 
------------------------------------CAKE------------------------------------
      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 temperature
    2/3 c  Sugar
      3 lg Eggs
      2 tb Cognac or brandy
      2 ts Granulated instant espresso
           - or coffee
      1 ts Vanilla extract

-----------------------------------GLAZE-----------------------------------
    1/4 c  Whipping cream
      1 tb Light corn syrup
      4 oz Bittersweet or semisweet
           - chocolate; finely chopped
 
  Cake:

  Preheat oven to 350°F. Butter 8" round cake pan with 2" sides. Line
  bottom of pan with parchment. Stir chopped chocolates in top of
  double boiler over simmering water until melted and smooth. Cool
  slightly. Process macadamia nuts and flour in processor until nuts
  are finely ground. Transfer nut mixture to small bowl. Do not clean
  processor. Add butter and sugar to processor and blend using on/off
  turns until mixture 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 using 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.
  
  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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