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