CAKE
3 oz Bittersweet or semisweet --
Chocolate; chopped
1 oz Unsweetened chocolate --
Chop
3/4 c  Macadamia nuts
1/3 c  All purpose flour
1/2 c  Unsalted butter -- room
Temp
2/3 c  Sugar
3 lg Eggs
2 tb Cognac or brandy
2 ts Granulated instant espresso
Or coffee
1 ts Vanilla extract
GLAZE
1/4 c  Whipping cream
1 tb Light corn syrup
4 oz Bittersweet or semisweet --
Chocolate; finely ch

FOR CAKE: Preheat oven to 350~. Butter 8″ round cake pan with 2″ sides.
Line bottom of pan with parchment. Stir chopped chocolates in top of
doulble boiler over simmering water until melted and smooth. Cool slightly.
Process macadamia nuts and flour in processor until nuts are finely ground.
Transfer jnut mixture to small bowl. Do not clean processor. Add butter and
sugar to processor and blend using on/off turns until mixutre is smooth.
Add eggs, Cognac, instant espresso (or coffee) and vanilla and process
until smooth. Add melted chocolate and process until just combined. Add nut
mixture and process unisng on/off turns until mixture is just combined.
Transfer batter to prepared pan. Smooth top with spatula. Bake until
toothpick inserted halfway between edge and center of cake comes out clean,
about 40 minutes. Cool cake in pan on rack 30 minutes. Invert cake onto
rack; remove parchment and cool.

FOR GLAZE: Bring cream to boil in heavy small saucepan. Remove from heat.
Add chocolate and stir until melted and smooth. Stir in corn syrup. Let
glaze stand until cool enough to spread, about 20 minutes. Transfer cake to
rack. Spread glaze over top and sides of cake. Refrigerate until set.
Transfer cake to platter. Let stand at room temperature 1 hour before
serving.