Yield: 12 servings
|2½ cup||Fine chocolate wafer crumbs|
|½ cup||Unsalted butter melted and cooled (1 stick)|
|¼ cup||Unsalted butter|
|¾ cup||Firmly packed lt brown sugar|
|12 ounces||Semisweet chocolate, melted|
|2 cups||Well chilled heavy cream|
|3 ounces||Fine quality hazelnut-|
|7 ounces||(about 3 cups) sweetened flaked coconut toasted|
|2 teaspoons||Instant coffee powder|
|1 teaspoon||Frangelico(hazelnut liqueur)|
|1 cup||Unsalted cashews chopped flavored bittersweet chocolate, curled|
FOR THE CRUST
FOR THE BATTER
FOR THE TOPPING
To Make the Crust:
1. Butter and flour a 10 inch springform pan. In a bowl, combine well the wafer crumbs and ¼ cup of the butter and pat the mixture onto the bottom of the prepared pan. In another bowl, stir together well the coconut (well cooled) and the remaining ¼ cup butter and pat the mixture 1 inch up the side of the pan.
To Make the Batter:
1. In a bowl with an electric mixer, cream together the butter and the brown sugar until the mixture is light and fluffy; add the eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate, instant coffee, and the Frangelico. Stir in the flour and the cashews.
2. Pout the batter into the crust and bake the cake in the middle of a preheated 375F oven for 30 minutes, or until it is set. Let the cake cool completely in the pan on a rack and chill it, covered, overnight. Run a thin knife around the edge of the pan and remove the side of the pan.
For the Topping:
1. In a chilled bowl beat the cream until it just holds stiff peaks, spread the sides and the top of the cake with whipped cream and garnish the cake with the chocolate curls.
Source: Cindy Tuttle, Hilton Head Island, South Carolina Reprinted in Gourmet Magazine, November 1993 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120