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FOR THE CRUST
2 1/2 c Fine chocolate wafer crumbs
1/2 c Unsalted butter melted and
-cooled (1 stick)
7 oz (about 3 cups) sweetened
-flaked coconut toasted
FOR THE BATTER
1/4 c Unsalted butter
3/4 c Firmly packed lt brown sugar
3 lg Eggs
12 oz Semisweet chocolate, melted
& cooled
2 ts Instant coffee powder
1 ts Frangelico(hazelnut liqueur)
1/4 c Flour
1 c Unsalted cashews chopped
FOR THE TOPPING
2 c Well chilled heavy cream
3 oz Fine quality hazelnut-
-flavored bittersweet
-chocolate, curled
To Make the Crust:
1. Butter and flour a 10 inch springform pan. In a
bowl, combine well the wafer crumbs and 1/4 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 1/4 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.
Yields
12 Servings
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