Recipe - Divine Southern Decadence Cake Ala Tuttle

FOR THE CRUST
2 One half cup Fine chocolate wafer crumbs
One half cup Unsalted butter melted and
cooled (1 stick)
7 ounce (about 3 cups) sweetened
flaked coconut toasted

FOR THE BATTER
One fourth cup Unsalted butter
Three fourths cup Firmly packed lt brown sugar
3 lg Eggs
12 ounce Semisweet chocolate, melted
& cooled
2 teaspoon Instant coffee powder
1 teaspoon Frangelico(hazelnut liqueur)
One fourth cup Flour
1 cup Unsalted cashews chopped

FOR THE TOPPING
2 cup Well chilled heavy cream
3 ounce 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 One fourth 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 One fourth 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 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini