---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Desserts
       Yield: 12 servings
 -------------------------------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.
   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