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Death By Chocolate

2 ounces unsweetened baking chocolate
1/4 cup butter, softened
1 cup sugar
2 large eggs, separated
1/4 cup milk
1 teaspoon vanilla
3/4 cup unsifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup macadamia nuts, chopped

1/3 cup water
1 envelope unflavored gelatin
1 1/4 cups butter
1 tablespoon instant coffee powder
12 ounces semisweet chocolate chips
3/4 cup sugar
5 large egg yolks
1 package Belgian-style cigarette-shaped cookies with chocolate
1 cup heavy cream

Oven 350 degrees F. Grease and flour 9 1/2" springform pan.

In top of double boiler, over hot, not boiling water, melt chocolate.

In large bowl of electric mixer, at med. speed, beat butter with
sugar until light and fluffy. Beat in cooled chocolate. Beat in
egg yolks, one at a time; until blended. Beat in milk and vanilla.
On sheet of waxed paper, combine flour, baking powder and salt;
stir into chocolate mixture until blended; set aside. In small bowl
of electric mixer, with clean beaters, at high speed, beat egg
whites until soft peaks form when beaters are raised. With rubber
spatula, fold beaten egg whites into chocolate mixture until no
white streaks remain; fold in macadamia nuts. Pour into prepared
pan. Bake 35 min. or until cake tester inserted in center comes
out clean. Cool cake in pan on wire rack.

Place water in heavy 2 quart saucepan; sprinkle with gelatin. Let
stand 2 min. until gelatin is softened. Add butter and coffee
powder; heat, stirring, until mixture is boiling, butter melts and
gelatin is dissolved. Meanwhile, in food processor, chop chocolate
with sugar. With processor running, pour boiling butter mixture
into chocolate mixture; process until chocolate is melted. Add egg
yolks and vanilla to chocolate mixture; process until smooth. Return
mixture to saucepan; cook, stirring, over med-high heat until
mixture thickens. Pour chocolate mixture into large bowl; place
bowl in larger bowl of ice and water to chill, stirring often,
until thickened. Place 1/4 cup chocolate mixture in pastry bag
fitted with small plain tip; refrigerate. Pour half of remaining
chilled mixture over cooled brownie in pan. With sharp knife, cut
each cookie crosswise in half. Insert cookies, cut side down, around
top edge of mousse in pan.

In small bowl of electric mixer, at high speed, beat heavy cream
until stiff peaks form when beaters are raised. With rubber spatula,
fold whipped cream into remaining chocolate mixture until no white
streaks remain; spread cream mixture over chocolate mixture in
springform pan.

With chocolate mixture in pastry bag, decorate. Refrigerate 4 hours
or until firm.


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